Go Back
Overhead shot of banana coconut muffins, arranged on a metal baking sheet over marble
Print Recipe
5 from 1 vote

Banana Coconut Muffins

This recipe follows a specific technique for super domed, bakery-like muffins! They are excellent for breakfast or a quick on-the-go snack.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, coconut, muffin


  • 12-cup muffin tin
  • large mixing bowl
  • medium mixing bowl
  • small mixing bowl
  • medium-sized whisk
  • parchment or paper cupcake liners


  • 90 grams shredded coconut (~¾ cup) unsweetened
  • 2 tablespoons tap water
  • 2 teaspoons baking powder
  • 1 teaspoon canola oil
  • 2 medium bananas lightly mashed
  • 5 tablespoons vegan butter melted
  • 150 grams cane sugar (~¾ cup)
  • ¾ teaspoon vanilla extract
  • 1 tablespoon strong black coffee
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour
  • ¾ teaspoon kosher salt


  • OPTIONAL: To toast the shredded coconut, preheat the oven to 325°.
  • Spread the coconut evenly on a parchment lined baking sheed and bake for 3 minutes.
  • Remove the pan from the oven, and stir the coconut to ensure even baking. Return to the oven and bake for an additional 3-5 minutes, until the coconut is golden brown.
  • In a medium mixing bowl, whisk baking soda, flour, and salt until thoroughly combined. Set aside.
  • In a separate, larger mixing bowl, combine the mashed bananas, melted vegan butter, cane sugar, vanilla extract, and coffee.
  • To prepare the egg replacement: Mix tap water, baking powder, and canola oil together in a small bowl and whisk with a fork. Let stand for just under minute-- the mixture may froth slightly.
  • Add the egg replacement to the wet ingredients and stir to combine.
  • In small batches, add the dry ingredients to the wet ingredients, mixing until the batter is just combined- DON'T overmix! Gently stir in the coconut.
  • Cover the batter and refrigerate for at least one hour, but up to overnight. This is a great way to plan ahead if you want fresh muffins for breakfast!
  • When you are ready to bake, preheat the oven to 425°
  • Line a 12-cup muffin tin with paper lines and fill each muffin cup completely with batter, leaving no more than ⅛" of space at the top of each cup. If you do not have enough batter to fill all 12 cups (though you should), add a ½ cup of water to the empty cups to ensure that the heat from the oven remains evenly distributed.
  • Bake for 8-9 minutes, until the muffins crest the pan by about ½ an inch. At this time, turn the oven temperature down to 350 (WITHOUT opening the oven- this is KEY) and continue to bake for 6-10 minutes, or until a toothpick comes out clean. When touched, the tops of the muffins should be slightly springy and bounce back.
  • Quickly transfer the baked muffins to a cooling rack and let cool before eating.