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Easy banana coconut date muffins; Perfect as part of a light and healthy breakfast or snack. And a wonderful way to use up those very black over-ripe bananas that you end up with every now and again.
There have been 3 over-ripe banana staring at me from the counter for several days, getting more and more black. Yesterday was the day I had a decision to make: either toss them into the trash or do something with them.
So, wanting something different than my simple low-fat banana bread, I tried to get a little creative and came up with these healthy banana coconut date muffins.
When it’s time to use up leftover bananas, what’s the first thing you think of?
The first things that pop into my head are quick breads and muffins. I’m not sure if that’s because I love them or because they are so easy to stir together. I am all about maximum reward for minimal effort.
I used a combination of whole wheat pastry flour, all-purpose flour and old-fashioned rolled oats. Since the bananas, coconut, and dates all add sweetness, I only used 1/2 cup brown sugar. I used bananas that were completely black to make these muffins, so they were really soft and sweet.
Sticking with the coconut theme, I used light coconut milk and 3 tablespoons of coconut oil for added moistness and healthy fat.
I sampled one yesterday afternoon, when still warm from the oven. I definitely think muffins are at the best they day they’re baked—and had another one for breakfast this morning with a little breakfast parfait of greek yogurt, honey, and oranges.
Just 20 seconds in the microwave (affiliate link) warmed this healthy muffin just enough to give it that fresh-from-the oven taste I love.
If you are looking for a way to use up those leftover bananas that’s a little out of the ordinary, these muffins are definitely worth trying.
Ingredients
- All-purpose flour
- Whole wheat pastry flour
- Old-fashioned rolled oats
- Baking powder
- Salt
- Baking soda
- Light brown sugar
- Very ripe bananas
- Eggs
- Light coconut milk
- Coconut oil
- Vanilla extract
- Flaked coconut
- Dates
How to Make Banana, Coconut + Date Muffins
Step 1: Gather and prepare all ingredients.
Step 2: Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Grease a 12-cup muffin pan (or 2 6-cup pans) or for easy cleanup, line with papers.
Step 3: In a large bowl, whisk together the flours, oats, baking powder, salt and baking soda until well blended.
Step 4: In a medium bowl whisk together the brown sugar, bananas, eggs, coconut milk, coconut oil, and vanilla until creamy and well blended. Stir in 1/2 cup of the coconut and the chopped dates.
Step 5: Add the banana mixture to the flour mixture and gently stir together until just blended.
Step 6: Divide the batter evenly among the prepared muffin cups. Sprinkle the remaining 1/4 cup of coconut evenly over the tops of the muffins.
Step 7: Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Step 8: Remove from the oven and let the muffins cool in the pan for 2 to 3 minutes, then transfer the muffins to a wire rack to cool.
How Many Calories and WW Points in Banana Coconut Date Muffins?
According to my calculations, each muffin has about 198 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
9 SmartPoints (Green plan)
9 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made these Banana Muffins with Coconut and Dates, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Coconut Date Muffins Recipe
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 cup old fashioned oats
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup light brown sugar
- 3 medium very ripe bananas, mashed (about 1 cup)
- 2 large eggs
- 1/2 cup light coconut milk
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 3/4 cup sweetened flaked coconut, divided
- 1/3 cup chopped dates (about 5 large pitted dates)
Instructions
- Position an oven rack in the center of the oven and preheat the oven to 350F degrees. Grease a 12-cup muffin pan or for easy cleanup, line with papers.
- In a large bowl, whisk together the flours, oats, baking powder, salt and baking soda until well blended.
- In a medium bowl whisk together the brown sugar, bananas, eggs, coconut milk, coconut oil, and vanilla until creamy and well blended. Stir in 1/2 cup of the coconut and the chopped dates.
- Add the banana mixture to the flour mixture and gently stir together until just blended.
- Divide the batter evenly among the prepared muffin cups. Sprinkle the remaining 1/4 cup of coconut evenly over the tops of the muffins.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Remove from the oven and let the muffins cool in the pan for 2 to 3 minutes, then transfer the muffins to a wire rack to cool.
Notes
(Must be logged into WW on a smartphone or tablet.) 9 SmartPoints (Green plan) 9 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I used bananas that were completely black to make these muffins, so they were really soft and sweet. I used a combination of whole wheat pastry flour, all-purpose flour and old-fashioned rolled oats. Since the bananas, coconut, and dates all add sweetness, I only used 1/2 cup brown sugar. Sticking with the coconut theme, I used light coconut milk and 3 tablespoons of coconut oil for added moistness and healthy fat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
