Banana Coconut Pecan Muffins

Banana Coconut Pecan Muffins

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"These banana muffins with pecans and coconut are fantastic for breakfast, served alongside a lovely fruit assortment and coffee."
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40 m servings 276 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don't have liners. In a small bowl, combine flour, baking soda and salt. Stir and set aside. In a larger bowl, mix sugar and oil together then add mashed bananas. Note: I didn't want to dirty another bowl so I peeled each banana and squished them individually with my clean hands right into the bowl. This 'technique' makes for a chunkier banana consistency, which I like for a breakfast muffin. If you do not like that, mash the bananas in a separate bowl then add to the sugar/oil mixture.
  2. To your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. Add flour mixture to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick. Spoon batter into muffin tins about 3/4 full.
  3. Bake for 20-25 minutes until muffins are golden brown on top.


  • By Ellen Sheen


  1. 37 Ratings

Most helpful positive review

These were amazing!!!! I loved them so much and so did my fiance! I added some coconut and brown sugar on top and they made such a nice topping!

Most helpful critical review

just not sweet or flavorful enough

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Least positive

These were amazing!!!! I loved them so much and so did my fiance! I added some coconut and brown sugar on top and they made such a nice topping!

Made it exactly as the recipe called for, with the exception of the coconut milk which I didn't have on hand. Substituted skim milk and it was fine. Very moist, not very sweet, lovely bit of c...

Very moist. My toddler loves them. Made a quarter batch in mini doughnut pan for kids. Also, left out the nuts because my son won't eat them, otherwise they'd be in there. Used soy milk and hone...

This muffin is FANTASTIC!!! I added 1/2 cup of dried cranberries to the mix. It really boosted the flavor! I will be making these again and again!

I do have Almond milk, so I am going to try that. I also have discovered that mashing bananas with my hand held mixer with the dough hooks makes it much easier than between two pieces of wax pa...

Delicious, most muffins. I used Red Mill unsweetened coconut flakes. They did get stuck in the muffin papers though and fell apart. My tip is to spray them with cooking spray.

very moist. delicious

I was looking for a good banana bread recipe with greek yogurt when I saw this recipe and decided to give it a try. I didn't have coconut milk so used my plain greek yogurt (about 1/3 cup) I ...

These were delicious! I reduced the sugar a little and also added dried cranberries as another reviewer recommended. However, I would recommend adding 3/4 or even a whole cup of the cranberrie...