The Best Simple Banana Bread Muffins With Coconut Oil

Easy Banana Bread Muffins with Coconut Oil

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Soft banana bread muffins with coconut oil and cinnamon. Easy to make with 3 ripe bananas! Add walnuts or chocolate chips for a treat.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1

Course: Muffins

Cuisine: American

Ingredients Method Notes

Ingredients

  

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• 1 1/2 cups all-purpose flour 188g; spooned & leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups mashed bananas 345g; about 4 medium or 3 large ripe bananas
• 6 Tablespoons unsalted butter 85g, melted (or melted coconut oil)
• 2/3 cup packed light or dark brown sugar (135g) (or coconut sugar)*
• 1 large egg at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons milk 30ml
• 1 cup chopped walnuts, pecans, or chocolate chips optional

Method

 

1. Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside. Mash the bananas in a large bowl or stand mixer bowl. Beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed. Mix the dry ingredients into the wet ingredients until combined, then fold in nuts or chocolate chips if using.
3. Fill the liners to the top with batter. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake for 12–14 minutes at 350°F. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
4. Store the muffins in a covered container at room temperature for several days or in the refrigerator for up to one week.

Notes

Banana Ripeness: I always wait until my bananas are covered in brown spots or almost completely black because that is when the natural sugars are most intense and the flavor really shines.

The Temperature Secret: I found that starting the bake at a high heat and then dropping it down is the absolute best way to get those tall, rounded muffin tops we all love.

Mixing Technique: My biggest piece of advice is to be gentle when combining the wet and dry ingredients, as overworking the batter can lead to a tough muffin instead of a tender one.

Add-in

Options: I personally love the earthy crunch of toasted pecans in my muffins, but you can easily swap them for semi-sweet chocolate chips if you prefer something more indulgent.

Storage Success: These muffins keep beautifully in an airtight container at room temperature, but I like to wrap mine individually in plastic wrap if I plan on freezing them for a quick breakfast later.

Measuring Flour: I discovered that fluffing my flour with a spoon before leveling it off prevents me from adding too much, which ensures the muffins stay moist and airy every single time.

Serving Suggestion: I think these are best served warm with a little smear of salted butter, which perfectly balances the sweetness of the brown sugar and ripe fruit.

Turning the “Fruit Bowl of Shame” Into Breakfast Gold

I have been there. You look at the counter and see those four black bananas sitting in the fruit bowl. They are past the point of being a snack, and they are dangerously close to becoming a science experiment. In my house, we call this the “fruit bowl of shame,” but honestly? It is actually a gift in disguise. Those overripe fruit disasters are exactly what you need for the best banana bread muffins with coconut oil you will ever make. If you are working with a smaller batch of fruit, a standard banana muffin recipe is a great alternative for using up your pantry staples.

My grandmother Fatoumata used to say that ingredients have a lifecycle, and you have to catch them at the right moment to understand them. When bananas turn black, the starches convert almost entirely to sugar. That is the secret. I used to think I needed a complicated mixer or fancy equipment to make bakery-style muffins, but here is what I have found works: a simple bowl, a whisk, and about ten minutes of prep. It is therapeutic, really. Mashing those bananas is the best way to let go of the day’s stress.

This recipe isn’t just about saving produce. It is about creating a dairy free snack that feels like a treat. The melted coconut oil gives these muffins a moisture that butter just can’t compete with. I mean, butter is great for flavor, but oil is superior for texture in quick breads. By the time you pull these out of the oven, your kitchen will smell like a tropical bakery, and you will feel like a genius for not throwing those bananas away.

The Science: Why Coconut Oil Wins Here

Let me think about that for a second. Why do we default to butter? Habit, mostly. But in my grandmother’s notebook, which I still keep on my shelf in Silver Spring, she had a note next to her quick bread recipes: “Oil for soft, butter for taste.” It took me years to really get what she meant. Butter contains water (about 15-20%), which evaporates during baking and can leave muffins dry if you aren’t careful. Oil is 100% fat.

When you use melted coconut oil in these banana muffins, you are coating the flour proteins more effectively. This prevents gluten from over-developing, which means you get that tender, moist crumb every single time. Plus, coconut oil is solid at room temperature (usually), so as the muffins cool, the oil sets slightly, giving the muffin a structure that is incredibly satisfying to bite into. This moisture-locking technique is also the secret behind perfect blueberry muffins with coconut oil, proving how versatile this fat can be in the kitchen.

Now, about the flavor. It depends on what you are going for. If you use unrefined (virgin) coconut oil, you will get a whiff of tropical scent and a mild coconut taste. It pairs beautifully with the banana. But if you want a neutral flavor where the banana is the only star, grab refined coconut oil. It has all the texture benefits without the coconut taste. I usually keep both in my pantry, but for these, I lean toward unrefined because I love that subtle layer of flavor.

The Banana Ripeness Scale

This is where most people mess up. I am genuinely excited about this one because it is the single biggest factor in your success. If your bananas are yellow with just a few green tips? Stop. Do not bake. Put the whisk down. Those bananas are starch bombs. They will make your muffins dry and flavorless.

You want bananas that look like they should have been thrown out three days ago. I am talking about:
Yellow with lots of brown spots: Good. Sweet and mashable.
Mostly brown/black: Better. Very sweet, strong banana aroma.
Black and soft: Perfect. This is pure sugar and moisture.

If you are craving banana bread muffins with coconut oil but your bananas are still yellow, here is a trick I have used a dozen times. Put the unpeeled bananas on a baking sheet and roast them at 300°F for about 15-20 minutes until they turn black. It is not exactly the same as natural ripening, but it gets you 90% of the way there. Just let them cool before you peel them, or you will burn your fingers. Trust me, I learned that the hard way.

The “Muffin Method” and Temperature Rules

In the culinary world, we talk about the “muffin method.” It sounds technical, but it just means mixing wet and dry ingredients separately and then combining them gently. The goal is to avoid overmixing. If you whisk the batter like you are trying to beat egg whites, you will end up with tough, rubbery muffins. Nobody wants that.

You want to mix just until the flour streaks disappear. It is okay if the batter looks a little lumpy. In fact, lumpy is good. That tracks with what I have seen in every successful batch I have made. Those lumps sort themselves out in the oven.

Now, a critical note on temperature. Since we are using melted coconut oil, your other ingredients specifically the eggs and milk must be at room temperature. This is non-negotiable. If you pour melted coconut oil into a bowl with cold milk or cold eggs, the oil will instantly solidify into little waxy clumps. It looks like a disaster. I have done it. It is frustrating.

To fix this quickly: place your eggs in a bowl of warm water for 5 minutes before cracking them. Measure your milk and microwave it for 10-15 seconds just to take the chill off. It makes the whisking process so much smoother.

Sweeteners and Substitutions

I love using brown sugar in this recipe because the molasses content adds moisture and a depth of flavor that white sugar lacks. It gives that golden brown color we all want. But fair enough, maybe you are trying to cut back on refined sugars.

You can absolutely swap the brown sugar for maple syrup or honey. If you do this, reduce the milk by about a tablespoon to account for the extra liquid. Maple syrup adds a woodsy note that is fantastic with the cinnamon spice. Honey will make the muffins brown faster, so keep an eye on them in the last few minutes of baking.

For the flour, I usually stick to all-purpose because it is reliable. However, white whole wheat flour is a great upgrade if you want a bit more nutrition without the heaviness of regular whole wheat. It has a milder flavor and lighter texture. If you go 100% whole wheat, add an extra splash of milk or the muffins might be too dense.

Troubleshooting: Why Did My Muffins Sink?

That is a good question, actually. It is heartbreaking to watch beautiful domes collapse as they cool. Usually, this happens for one of two reasons.

First, they might be underbaked. The structure wasn’t set enough to hold its shape. Banana batter is heavy and wet. Use a toothpick, but don’t just look for “clean.” Look for a few moist crumbs attached. If it is wet batter, they need more time. If it is totally clean, they might be slightly overdone.

Second, it could be too much leavening. If you accidentally went heavy on the baking powder, the muffins rise too fast, run out of steam (literally), and collapse. Level off those teaspoons.

Another issue I hear about is soggy centers. This often happens with frozen bananas. When you thaw frozen bananas, they release a lot of liquid. You must drain off that excess clear liquid before mashing the fruit. If you dump it all in, you are throwing off the hydration ratio of the recipe. I know it feels like you are pouring away flavor, but you are actually saving the texture.

Storage and Freezing Guide

One of the best things about using oil instead of butter is that these muffins stay soft for days. Butter-based baked goods tend to firm up when they sit, but oil keeps things fluid and tender.

Room Temperature: Store these in an airtight container for up to 3 days. Here is a little trick I picked up: place a paper towel in the container with the muffins. It absorbs excess moisture and prevents the tops from getting sticky, which can happen with banana recipes.

Freezing: These are incredibly freezer friendly. I usually make a double batch one for now, one for later. Let them cool completely on a wire cooling rack. This is important; if you freeze them warm, you will get ice crystals. Wrap them individually in plastic wrap or toss them into a freezer bag. They will keep for 3 months.

Reheating: When you are ready to eat, unwrap a frozen muffin and microwave it for about 30-60 seconds. It comes out steaming hot and smells just like it was freshly baked. It is the ultimate hack for busy mornings.

Frequently Asked Questions

Final Thoughts

There is something deeply satisfying about taking an ingredient that looks like trash and turning it into something beautiful. When you pull these banana bread muffins with coconut oil out of the oven, and that steam hits your face, you will know exactly what I mean. It is a small kitchen victory, but it counts.

I would love to see how yours turn out. If you try them, snap a photo and tag me. For more inspiration on how to use up pantry staples, check out my Pinterest boards where I collect all my favorite substitution hacks.

Reference: Original Source