Ingredients
Step-by-Step Instructions
Substitutions and Variations
More Easy Muffin Recipes
As with all my baby-friendly muffins, these muffins have just the right amount of sweetness without all the added sugars. The bananas bring a natural sweetness, the Greek yogurt adds a creamy richness, and the butter and maple syrup provide that perfect touch of indulgence. And the star of these muffins is the shredded coconut, which not only contributes to the texture but also infuses every bite with a tropical vibe. Enjoy for breakfast, snack, or whenever you fancy a sunny treat!
Flour – I usually go for white whole wheat flour, but I’ve noticed some of you have trouble finding it in stores. So, I decided to mix things up and use a combination of all-purpose flour and whole wheat flour for that extra fiber and nutrition boost. Of course, you can totally stick to all-purpose flour if that’s what you prefer. Banana – use overripe bananas with many brown spots as they will be sweeter and easier to mash. Greek yogurt -use plain or vanilla yogurt and preferably full fat for best results. Eggs – use room temperature. Maple syrup – can also use honey or date syrup. Be sure to read the “tips for success” section. Coconut – shredded, unsweetened coconut is what I use but you can use sweetened if you prefer extra sweetness. You can also add toasted coconut for added flavor. Lemon zest – Do NOT leave this out! Because these muffins aren’t overly sweet, it really helps add brightness and that extra yum factor.
And here’s my favorite nonstick muffin pan (pictured). You will need to grease it but your muffins will bake up nice and even. To freeze, I recommend flash freezing. Will keep for up to 3 months. Thaw in the refrigerator overnight. Here’s a step-by-step guide on how to store and freeze muffins.
