These coconut banana breakfast muffins taste like a delicious dessert but are nutritious and filling enough to start off your day. They are made with no flour (just oatmeal), ripe bananas, almond milk, unsweetened coconut shreds, and just enough mini chocolate chips to make you keep going back for more. I love making these in the morning and snacking on them throughout the day. Noting beats the delicious smell of baked goods filling your house in the morning! (But don’t worry, these are super easy and quick to put together so you won’t be spending hours in the kitchen.)
The batter for these coconut banana muffins can be made the night before and stored in the refrigerator overnight (which I found super helpful for those busy mornings). They actually rise a little more and become fluffier if the batter sits for a couple hours because it gives the oats more time to soften and absorb the liquid ingredients. (The batter used for the muffins in these pictures was baked immediately so they turned out a little flatter.)
Ingredients For Coconut Banana Breakfast Muffins:
2 1/2 cups old fashioned oats
2 large very ripe bananas
1 cup coconut milk (or regular dairy milk)
2 large eggs
1 teaspoon vanilla
sprinkle of cinnamon
2/3 cup sugar (or coconut sugar)
1/3 cup semi sweet mini chocolate chips
1/4 unsweetened coconut shreds plus 2 tablespoons for topping
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
This recipe makes 1 dozen muffins, each one comes out to be about 180 calories.
Directions For Coconut Banana Breakfast Muffins:
Preheat oven to 350 degrees.
In a blender, or food processor, blend the oats to make them into finer pieces (until it looks like chunky flour).
Empty oatmeal powder into a large mixing bowl and stir in all other dry ingredients with a spoon/spatula (sugar, coconut, chocolate chips, and baking soda/powder, cinnamon).
In the blender, add in all wet ingredients (banana, milk, and eggs) and blend until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined and no lumps or streaks of flour remain.
Spray down a muffin pan with non stick spray or use silicone muffin pan like I did! If you’re using a silicone muffin pan, make sure you place it in a cookie sheet BEFORE filling it. Its too bendy and flexible to transfer once full!
Fill molds evenly using a large spoon or 1/4 measuring cup. Sprinkle remaining 2 tablespoons of unsweetened coconut shreds on top of the batter.
Bake for 30 minutes at 350 degrees.
When they are done they will have risen a little and you should be able to put a toothpick in and have it come out clean.
Cool for 5-10 minutes and enjoy while warm and gooey! Store leftovers covered and reheat in microwave before serving.
These muffins make a great breakfast, snack on the go, or dessert!