Healthy Tropical Banana Muffins

Fresh ginger, yogurt, and coconut oil make for a healthy tropical banana muffin that you won’t be able to resist!

Banana muffins… can you ever have enough recipes? I think not. These banana muffins aren’t your basic cinnamon/nut laced version. These banana muffins are tropical and healthy. Perfect for a dreary January morning, methinks. And the shredded coconut on top is just the start of the amazingness!

It’s honestly been a few months since I made these delicious muffins, so I don’t have one in front of me right now. Sad day! But I do remember just how wonderful these tasted. It’s only been recently that I’ve started to buy fresh ginger, and let me tell you… fresh ginger is just SO wonderful. It’s fragrant as you’re grating it, and then it adds a little extra burst of flavor with the bananas, coconut oil, and warm spices. These muffins are a nice way to escape on a lil vacation at breakfast or snacktime, even if it’s just an average winter weekday back at home. Enjoy!

one year ago: Cranberry Steel Cut Oats with Caramelized Pears
two years ago: Mexican Cornbread Pot Pie
three years ago: Lasagna Soup
four years ago: Whole Wheat Cornbread

Healthy Tropical Banana Muffins

Servings: 12 muffins
Time: 20 minutes
Print

adapted from A Hint of Honey

Ingredients:

1 cup white whole wheat flour
1/2 cup whole wheat flour [could use all white whole wheat/all all-purpose]
1/4 cup all-purpose flour [could use all white whole wheat/all all-purpose]
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup vanilla yogurt [or plain yogurt/sour cream]
2 tablespoons brown sugar [may want to increase to 1/4 cup if using plain yogurt or sour cream]
1/4 cup coconut oil, melted and cooled
2 large eggs
2 teaspoons fresh grated ginger
1 teaspoon vanilla
2 large ripe bananas, mashed [about 1 cup]
shredded coconut, for topping

Directions:

Grease muffin pan with cooking spray or line with paper liners. Preheat oven to 375 F.

In a large bowl, whisk together flours, baking powder, cinnamon, and nutmeg. In a separate bowl, stir together yogurt, brown sugar, oil, eggs, ginger, vanilla, and bananas. Fold wet ingredients into the dry and mix until just combined.

Fill muffin cups 3/4 of the way full, then top with shredded coconut. Bake until golden, approximately 15-17 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Store at room temperature in an airtight container for up to 3 days. Leftovers can be frozen for a later time.