Coconut Oil Banana Muffins

I’ve always been a big muffin fan.

There was a point in my life (before this new whole-foods lifestyle and before my 3 year dessert binge) where I REFUSED to eat desserts or anything resembling desserts. I was so extreme about it, I’m sure that people thought that I was annoying. I don’t remember what started it or even what ended it (must have been something serious to send me into such a serious dessert binge…), but I do remember that there was always ONE exception to my no-dessert rule: muffins. Just somethin’ about them that does it for me I guess, haha.

Coconut Oil Banana Muffins |

But now muffins and I have entered a new relationship.

One where I still enjoy them, but with a slight compromise: flavor AND health!

This Banana Muffin is SO fluffy and moist though, it certainly doesn’t feel like a compromise. It also boasts some great healthy fats from the coconut oil and fiber from the spelt flour, along with a TON of other micronutrients.

Coconut Oil Banana Muffins |

This was my first time working with spelt flour and I’ve decided that I’m a fan. Big fan.

I tried making them with whole-wheat pastry flour and they ended up all sunken and crumbly. Not really where I wanted to go with this muffin. But then spelt flour swooped in and saved the day!

Coconut Oil Banana Muffins |

You’re probably wondering about the tupperware…haha. Well! I recently went on a road trip to Belgium and took these with me. They made the perfect healthy snack in the car along with some homemade trailmix. Who knew muffins traveled so well!

AND muffins make a great canvas for nutrition! Especially for kids, who usually loooooove muffins.

Pump up the nutritional volume with some shredded veggies (I used some zucchini in a few of these!), fresh or dried fruit, chopped nuts, chia/flax/hemp seeds, or shredded unsweetened coconut.

Your options are endless when it comes to muffins!

Coconut Oil Banana Muffins |

Smart Substitutions:

  • If you can’t find spelt flour, you can use part whole-wheat flour and part all-purpose flour. Using ALL whole-wheat flour is possible, but will lead to a much denser muffin. Maybe add an extra tablespoon of oil/mashed banana/non-dairy milk in that case. Just for insurance.
  • You can use regular white sugar instead of unrefined granulated. It will be very sweet though- I would reduce it down to 1/2 cup if it was me.

4.8 from 18 reviews
Coconut Oil Banana Muffins
Serves: 12
  • 1¾ cups spelt flour*
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg, optional
  • ¼ teaspoon salt
  • ½ cup MELTED coconut oil (measured while liquid- you can sub with any other liquid oil)
  • ½ cup non-dairy milk
  • ¾ cup unrefined granulated sugar (coconut sugar)
  • ¼ cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 large)
  1. Preheat oven to 400°F. Spray non-stick muffin pans with cooking spray or prepare with paper liners.
  2. In a large bowl, sift and whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt; set aside.
  3. In a small saucepan, heat coconut oil and milk on low, just until coconut oil has liquified. Transfer to a medium bowl and add granulated sugar, brown sugar, and vanilla, whisking to combine. Stir in mashed bananas.
  4. Pour wet mixture into dry, and fold with a spatula until dry bits are just incorporated.
  5. Fill muffin cups just over half full, being careful not too overfill or the muffins will spread rather than rise during baking.
  6. Bake 16-18 minutes until a toothpick inserted in the center comes out clean.
  7. Take pans out of oven and let cool 10 minutes on wire rack before removing.
  8. Store at room temperature for 3 days or freeze for up to 2 months.
*You can use light spelt or regular spelt, sifted. You can also use regular all-purpose. I haven't tried whole-wheat pastry yet, but that might work as well.



49 Responses to “Coconut Oil Banana Muffins”

Leave a Comment

Cancel reply

46 Responses… add one

Rate this recipe:  

  • Averie @ Averie Cooks August 23, 2013, 9:26 am

    Your muffins look great! I have a banana-zucchini bread recipe but have not made it vegan nor have I made it into muffins. You make me want to eat muffins right now! So pretty!

  • lmachell August 26, 2013, 5:27 am

    Thanks so much Averie!

  • Mandy October 23, 2013, 3:03 am

    Laura, I made these muffins this evening and they are absolutely DELICIOUS! My family would have devoured all of them, but I insisted that we keep some for lunches for the rest of the week. I can’t believe the ingredients – they taste like they couldn’t possibly be made with so many quality ingredients.
    Many thanks for the recipe! Happy to have found your fb page and look forward to making other tasty recipes you have.

  • lmachell October 23, 2013, 6:34 pm

    Thanks Mandy! I am so very happy to hear that : ) Just made my day!

  • Holly Sweet December 29, 2013, 1:46 pm

    I did a google search for Muffins made with coconut oil. For some reason I have had trouble using coconut oil when I just sub it for a ‘regular’ oil in a recipe, so I wanted to try something designed specifically for coconut.
    In my family, we eat meat and dairy, so I used regular whole milk, cane sugar, and unbleached Organic white flour. I was REALLY skeptical. Usually making substitutions like that comes back to bite me.
    But these were delicious!! We eat GMO free and it is hard to find great recipes! This is a keeper. I added walnuts and golden raisins to bulk them up as a snack a little more.
    They were really delicate and soft. Not at all dry.
    Thank you so much!

  • Jason February 4, 2014, 8:12 pm

    Fantastic recipe, I added in some bits of dark chocolate and baked for an extra 5 mins or so to get a bit of a crispy top. Muffins came out super moist with a very nice texture. It would be hard to tell that they weren’t made with regular flour as they were not at all heavy or dense.

  • Francesca Di Vita Jensen February 19, 2014, 3:22 pm

    Hi!! I used your recipe yesterday!! I didn’t have enough bananas (I made double) so I used 1 cup of coconut. I also made a cake instead of muffins!!!
    It came out great!! My guests and Family loved it!!!
    I will definitely be using it again!!!!!!!!!

  • lmachell February 23, 2014, 8:42 pm

    That is so wonderful to hear!

  • Felicity March 24, 2014, 9:07 am

    These are the best muffins I have found we loved them and so did our kids best thing about them they are delish and school friendly, our weekly muffin recipe had been found :)

  • lmachell March 24, 2014, 10:13 am

    Yay! Thanks Felicity. So glad that they were a success for you!

  • Nicole Allen April 7, 2014, 10:34 pm

    Wow, these are beautiful! I would probably reduce the sugar next time as we’re used to less sweetness. Thank you so much!

  • lmachell April 14, 2014, 4:47 pm

    You’re welcome Nicole! Glad you like them :)

  • Nae May 10, 2014, 2:17 am

    These turned out delicious! Just perfect for using up some leftover spelt flour and my home grown bananas. Love the coconut sugar too, gives it a different kind of sweetness. I might add some chopped walnuts next time or chocolate chips.

  • Genevieve May 20, 2014, 3:49 pm

    I know this recipe was posted several months ago, but I just made these and… THANK YOU! I don’t think I’ve used coconut oil in baking with this much success before. (I use coconut oil in just about everything) The smell was so lovely, baking in the oven, and the taste and texture met my craving expectations in all the right ways! I’m 3 months pregnant, and this is something I can make throughout my pregnancy without aversion. ;) Thank you! I’ve shared it on my facebook page.

  • lmachell May 25, 2014, 12:13 pm

    Yay! I am glad they were such a success for you.

  • Margie June 22, 2014, 8:30 pm

    Just tried these. I used garbanzo bean flour and left out the brown sugar. They turned out amazing! My son claimed they were better than regular muffins! I will be making them again soon.

  • kimberley July 17, 2014, 11:24 pm

    Just wanted to let you know these are the yummuest banana muffins I’ve ever made. I had family dinner last night and wanted everyone to try them so served them for dessert. I served them warm with home made banana ice cream which is just frozen bananas blended with a little pure cream. Everyone agreed they were amazing.

  • Melanie August 9, 2014, 9:05 pm

    These were delicious, thank you! I used about a cup of shredded zucchini.

  • lmachell August 11, 2014, 4:21 pm

    Awesome! Great idea Melanie :)

  • Caroline September 7, 2014, 10:29 pm

    Added walnuts and put it into a loaf pan instead of muffin tin (baked at 350 degrees for an hour). It was delicious! Very moist and very similar to the higher fat/calorie versions of banana bread that use = butter and white flour. I prefer this one – it’s going into my bookmarks!

    Thanks very much. P.S. I agree with you, spelt four is so much nicer to work with. I have been using it instead of almond or coconut that past couple of weeks in my baking and am very impressed.

  • karyn October 13, 2014, 8:20 am

    Is it possible to make these without all the sugar – maybe a small amount of Maple syrup or honey as a substitute – what do you think ? Other than that I would love to try these – they sound great !

  • lmachell October 17, 2014, 2:20 am

    You can try to replace all the white sugar with 1/2 cup maple syrup and maybe reduce the liquid as well- use 1/4 cup coconut oil and 1/4 cup milk. That might work.

  • Steph December 3, 2014, 4:52 am

    These muffins are amazing!!!

  • Sally January 19, 2015, 12:02 am

    I am really impressed by these muffins. They were moist and not too sweet. I put in some walnuts and sultanas and they really were delicious!

  • lmachell January 21, 2015, 8:56 pm

    Happy that you liked them! Great idea for add-ins with the walnuts and sultanas- I bet it was delicious!

  • Anneli January 31, 2015, 4:19 pm

    Just made these muffins and they are great. I love finding easy to make healthy foods that I can make which are vegan and don’t contain soy. I prefer to eat vegan and one of my kids has to avoid soy, dairy and eggs. So these muffins are a winner!

  • Donna February 24, 2015, 5:44 am

    Hi there,

    I came across your recipe whilst looking for a banana muffin recipe with ingredients i already had at home (yes i have spelt flour and coconut sugar in my pantry haha) and just made these now. They look amazing and smell amazing and taste amazing!!! I only had a tiny bit of coconut oil so i topped it off with some sunflower oil and i will definitely be making these again as they are quite healthy. Thanks for the recipe :)

  • lmachell February 24, 2015, 10:14 am

    I am so glad that you enjoyed them!

  • Afoma February 25, 2015, 1:35 pm

    Hello Laura,just got to knw about your blog this morning where you dropped a word for soeone in so you think you can cook fitness grp and i like what am seeing.i didnt see egg in this recipe is it an ommition or you dont use eggs at all.I thought its eggs that helps to give muffins fluffy texture?

  • lmachell March 2, 2015, 8:40 am

    Eggs can have different purposes. Sometimes they provide texture and sometimes they act just as a binding agent. But I promise you that you 100% don’t need them as long as you make the right substitutions or have a great non-egg recipe!

  • Jackie March 5, 2015, 10:34 pm

    Hi there, I was searching for a recipe to use up some over-ripe bananas and spelt flour. I discovered this lovely muffin recipe. I also added goji berries, halved the sugar and used goat’s milk. They turned out amazing, I chopped some up and handed them out as an energy boost after my circuit exercise class. They went down a storm! Thank you x

  • Bev March 7, 2015, 7:10 pm

    These muffins are fabulous! I added chopped pecans, they’re probably the best muffins I’ve made to date. Do you know the calorie count? I used mini muffin tins and baked them for 12 minutes. Muffins came out perfect!

  • lmachell March 9, 2015, 8:19 am

    Thanks Bev! I am so glad that you liked them. I will look into the calorie count.

  • lmachell March 9, 2015, 8:21 am

    I love Goji berries! Glad they were a hit :)

  • Norma March 13, 2015, 2:10 pm

    These are amazing! Very moist, delicious and flavorful! I used one half freshly ground soft whole wheat and the rest regular flour as I was out of spelt. Also added walnuts as already commented. Thanks for a wonderful recipe!

  • Einat March 15, 2015, 6:06 am

    These are amazing!! Made them yesterday with cooking oil instead of coconut oil (totally need to buy that) and they came out delicious!!!

  • Shelly April 29, 2015, 12:38 am

    My son informed me that he was eating packaged processed banana muffins every morning from the school cafeteria. So I told him that I would find a healthy banana muffin that he would like… Well I found it here! this recipe is sooo good my family devoured them in one sitting! I had to make a second batch for my son to take to school in the morning. :) Thank You

  • lmachell April 29, 2015, 6:39 am

    That is wonderful to hear! I’m glad that I could help make your sons breakfast healthier :)

  • Tatiana June 3, 2015, 5:02 pm

    These muffins are sooo Good!!! Moist and DELICIOUS! I added some blueberries to the mix, incredible!! Thank you.

  • Shannon October 19, 2015, 1:31 am

    My new favorite recipe!! I used unbleached all-purpose flour, and it works beautifully! They smell amazing as they bake, and are delicious!!

  • Greg January 8, 2016, 4:31 pm

    These are moist and delicious! I added some cherries. Next time I make them I will leave out some of the sugar. They are really sweet. Thanks for sharing!

  • Kiley February 2, 2016, 12:14 am

    Ah-mazing! I have never commented or rated a recipe but i feel inclined to do so as these were oh so delicious. I used only 1/2 cup raw cane sugar and a drizzle of maple syrup and they were definitely sweet enough :) Thank you so much for this vegan recipe – I will be making these again tonight!

  • Maeva September 18, 2016, 5:54 pm

    Very good and very tasty ! I am not a vegan at all but I liked that you incocorporated coconut oil. Thank you for this recipe!

  • Amber October 4, 2016, 2:32 pm

    These are fantastic! I made them this morning, into mini muffins, and my three year old ate 4! that was AFTER and 8oz smoothie! We even cut the sugar down, a bit! Thank you, for this fantastic recipe! ❤❤❤

  • Miriam November 22, 2016, 1:00 am

    Thank you so much,I didn’t have milk, so I used an egg instead and I left out the brown sugar and added mini choc chips I halved the recipe bec only had one banana! Delicious!!

  • MamaBear November 15, 2017, 12:02 am

    Best muffins ever!!!!
    My super picky son loves them too! Thank you for this amazing recipe❤