Healthy Banana Coconut Walnut Muffins
So you’ve got a couple of sad, spotty bananas on your counter, a vague craving for something sweet, and approximately zero patience for complicated baking? Perfect. You’re exactly where you need to be. These banana coconut walnut muffins are cozy, slightly fancy (but not trying too hard), and incredibly forgiving. Like, “forgot to measure properly and still won” forgiving. Grab a bowl, preheat that oven, and let’s turn those overripe bananas into something you’ll feel smugly proud of.
Why This Recipe is Awesome
First of all, these muffins taste like banana bread went on vacation to a tropical island and came back with a personality. You get sweet banana, nutty walnuts, and toasty coconut all hanging out together like best friends who don’t argue.
Second, this recipe is low effort, high reward. One bowl, no fancy equipment, and minimal cleanup. IMO, that alone deserves a standing ovation.
Third and this is important it’s pretty much idiot-proof. You don’t need to be a baking wizard. If you can mash bananas and stir things without launching flour across the kitchen, you’re qualified.
And lastly, these muffins work for breakfast, snacks, emotional support, and “I just want something sweet but not cake” moments. Versatility? We love to see it.
Ingredients You’ll Need
Nothing wild here. If you bake even occasionally, you probably have most of this already.
- 2–3 ripe bananas – The spottier, the better. If they look a little embarrassing, you’re doing it right.
- ½ cup sugar – White, brown, or a mix. Brown adds extra coziness.
- ⅓ cup oil or melted butter – Butter tastes richer, oil keeps things extra moist. Choose your fighter.
- 1 large egg – For structure and general muffin stability.
- 1 tsp vanilla extract – Because life is better with vanilla.
- 1½ cups all-purpose flour – Nothing fancy required.
- 1 tsp baking soda – The lift that saves us from sad, flat muffins.
- ½ tsp salt – Don’t skip it. Sweet needs balance.
- ½ tsp cinnamon – Optional, but highly encouraged.
- ½ cup shredded coconut – Sweetened or unsweetened, both work.
- ½ cup chopped walnuts – Roughly chopped. No one wants walnut dust.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Yes, do this first. Not halfway through. Not “in a minute.” Now. Line a muffin tin or grease it lightly and move on with your life. - Mash the bananas in a large bowl.
Use a fork, channel some stress, and mash until mostly smooth. A few lumps are totally fine they add character. - Add sugar, oil (or butter), egg, and vanilla.
Stir until everything looks combined and glossy. Don’t overthink it. This isn’t a chemistry exam. - Sprinkle in baking soda, salt, and cinnamon.
Mix gently so everything gets along. No aggressive stirring needed here. - Fold in the flour.
Add it gradually and stir just until you don’t see dry patches anymore. Overmixing = tough muffins, and nobody wants that. - Add coconut and walnuts.
Fold them in gently, like you care about their feelings. The batter should be thick but scoopable. - Divide the batter into the muffin tin.
Fill each cup about ¾ full. Feel free to sprinkle extra coconut or walnuts on top if you’re feeling fancy. - Bake for 18–22 minutes.
When a toothpick comes out mostly clean (a few moist crumbs are okay), they’re done. Let them cool slightly before attacking.
Common Mistakes to Avoid
- Using underripe bananas.
If they’re yellow and perfect, save them for eating. You want bananas that look like they’ve been through something. - Overmixing the batter.
Stirring like you’re mad at it will make dense muffins. Mix gently. Calm energy only. - Skipping the oven preheat.
Thinking you don’t need to preheat the oven rookie mistake. Muffins need instant heat to rise properly. - Overbaking.
Dry muffins are a tragedy. Check early and trust your instincts (and toothpick). - Forgetting the salt.
Yes, even in sweet recipes. Especially in sweet recipes. Salt is the unsung hero.
Alternatives & Substitutions
Don’t have everything? No problem. This recipe is chill.
- No walnuts?
Swap in pecans, almonds, or skip nuts entirely if that’s your vibe. - Not into coconut?
You can reduce it or replace it with chocolate chips. Different energy, still delicious. - Want it dairy-free?
Use oil instead of butter. Coconut oil works great here, FYI. - Need it egg-free?
Use a flax egg (1 tbsp ground flax + 2½ tbsp water). It works surprisingly well. - Less sugar?
You can cut it slightly, but don’t go too far unless you enjoy disappointment.
Final Thoughts
These banana coconut walnut muffins are the kind of recipe you’ll come back to again and again because they’re easy, forgiving, and honestly just really good. They don’t demand perfection, special tools, or a Pinterest-worthy kitchen. They just want you to mash some bananas and have a good time.
So go ahead bake a batch, eat one warm, and feel ridiculously accomplished over something that took minimal effort. You earned it. Now go impress someone… or just keep them all for yourself. No judgment here.
