Hearty Banana Nut Muffins with Coconut Oil

Hearty Banana Nut Muffins with Coconut Oil

Banana nut muffins with coconut oil are a healthier and more portable version of everyone's favorite traditional banana but bread.

Banana nut muffins with unrefined organic extra virgin coconut oil are a healthier and more portable of everyone’s favorite– traditional banana nut bread. The flavors of banana nut bread are a perfect balance of sweet and spice, soft and crunchy. This recipe for banana muffins with organic extra virgin coconut oil supplies all the warm comforting food-love you want with a dose of healthy fat to make it even better. Enjoy these treats for breakfast, pack them in lunch boxes or serve them for after-school snacks to keep your gang fueled until dinner time.


  • 1 ½ cups white flour
  • ½ cup whole wheat flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup walnuts chopped
  • 3 very ripe bananas mashed
  • 1 tablespoon butter approx. for muffin tins Instructions:


  • Lightly wipe one 12-capacity or two 6-capacity muffin tins with butter. Preheat oven to 375 degrees F.
  • Combine flours, salt and baking soda in a large bowl.
  • Whisk together the sugar, eggs, melted organic extra virgin coconut oil and vanilla until ingredients are well incorporated.
  • Stir the wet ingredients into the dry ingredients until the batter is smooth and evenly blended. Fold in nuts and mashed bananas.
  • Spoon batter into muffin tins, filling each cavity about half way. Tap filled tins on the counter to remove any air bubbles.
  • Bake for 18 to 20 minutes or until a toothpick stuck in the middle comes out clean. Allow to cool for a few minutes before turning out onto a cooking rack.

Recipe Notes:

  • Never melt coconut oil in the microwave. Place the desired amount in a clean bowl and place it inside a larger bowl with one or two inches of warm water. Be careful not to spill water into the oil. The coconut oil will become liquid in a few minutes.