Banana Coconut Oat Muffins

January 30, 2026

Banana's going brown? There's an app for that! Just kidding.

I'm not a picky eater at all but as a kid I never liked bananas. I hated the smell, the taste, the texture, everything about them. Even as an adult, I can really only eat them if they're just barely yellow. Any banana smell or brown mark and they're dead to me so into the baking they go. If I don't plan on baking anything immediately, I throw them in the freezer and thaw them when I do have some time to bake something. 

I really like this recipe because it has a lot of great adds: oats, coconut, vanilla, almond. It's a really nice variation. 

Banana Coconut Oat Muffins
Yield: 20 muffins Prep: 15 min Bake: 20-25 min Temp: 375F

1/2 cup butter or coconut oil, softened
1 cup brown sugar, packed
2 eggs
1/4 cup sour cream or greek yogurt
1 tsp pure vanilla extract
1 tsp pure almond extract
3 medium bananas, mashed

1-1/2 cups flour
1 cup rolled oats (I like large flake)
1/2 cup shredded coconut
1 tsp baking soda
1/2 tsp salt

1 cup chocolate chips (optional)

Preheat the oven to 375F. In a bowl, combine the flour, rolled oats, shredded coconut, baking soda and salt. Set aside.

In a stand mixer or with a hand mixer, beat butter/coconut oil and brown sugar together. Add eggs and beat. Add sour cream/yogurt, vanilla and almond extract and bananas and mix until incorporated. 

Slowly add dry ingredients and mix until just incorporated. Add chocolate chips (if using). Line muffin tins with paper (or grease if not) and scoop batter into liners. Bake at 375F for 20-25 minutes or until golden brown. 

Enjoy! 

---

Leave a comment

Comments will be approved before showing up.

Name *

Email *

Comment *

---

Also in Life on the Farm