Banana Coconut Date Muffins Recipe

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5 from 1 vote

Easy healthy muffins made sweet and delicious with mashed bananas, coconut and chopped dates.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Keyword: banana date muffins, banana muffins with coconut, coconut date muffins

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 1 muffin

WW Points: 9

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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