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Coconut Oil Banana Muffins

March 18, 2022 by Lindsay 46 Comments

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack. 

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.

Hi friends!

Wasn’t planning to share these until next week but miraculously both kids fell asleep at the same time yesterday afternoon so I had time to make another batch. Unfortunately, they both woke up before I got the pictures taken….which mean those nicely placed chocolate chips you see above kept disappearing thanks to the toddler’s sneaky little hand!

{Check out the video above to see how easy they are to make!)

But I powered through and snapped a few pics so I could share them with you today because I these are definitely the best banana muffins I’ve ever made. You guys know how much I love these PB Banana Oat Muffins, right? These are very similar but they’re dairy-free. I’ve been cutting back on dairy for the past few weeks to help it if helps Little Miss be more comfortable so I thought I’d try my hand at a new muffin recipe.

Guys, these are so good. They have coconut oil and peanut butter in them for healthy fats, but you don’t really taste either one. These are just really good banana muffins. Really good.

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.

Definitely need to be added to the rotation whether you’re dairy-free or not! Squish has been loving them for breakfast this week and I’ve been eating them for a quick morning snack. I made a batch on Sunday and they tasted just as good on Thursday as they did on Monday! That’s a win in my book!

Here’s how you make them:

Print

Coconut Oil Banana Muffins

Coconut Oil Banana Muffins 4
Print Recipe

★★★★★

4.5 from 2 reviews

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.

  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 large muffins 1x

Ingredients

Scale
  • 1/4 cup coconut oil, solid
  • 1/4 cup peanut butter (or other nut/seed butter)
  • 1/3 cup maple syrup
  • 1/4 cup almond milk (or other milk of choice)
  • 2 eggs
  • 1 cup mashed bananas
  • 1 tsp vanilla extract
  • 1.5 cups white whole wheat flour
  • 1.5 cups rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 cup chocolate chips (dairy-free if needed)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine coconut oil and peanut butter in a large bowl.
  3. Microwave, stirring often, until coconut oil is melted.
  4. Add maple syrup, almond milk, eggs, vanilla and banana and mix well.
  5. Add remaining ingredients and stir until just combined.
  6. Pour into 12 lined muffin tins (they’ll be very full).
  7. Bake at 375 degrees F for 22 minutes.

Did you make this recipe?

Tag @theleangreenbean on Instagram

So easy! I haven’t tried yet, but I’d imagine they would also freeze well!

These dairy-free Coconut Oil Banana Muffins are packed with flavor and perfect for breakfast or a quick snack.

[clickToTweet tweet=”These dairy-free Coconut Oil Banana Muffins make a great breakfast or snack!” quote=”These dairy-free Coconut Oil Banana Muffins make a great breakfast or snack!”]

Let’s chat:

What’s your favorite muffin recipe? Leave me a link!

Enjoy!
–Lindsay–

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Filed Under: Breakfast, Baking, Healthy Muffins & Bars, Snack Tagged With: Banana, Chocolate Chips, Coconut Oil, Egg, Maple Syrup, Milk, Oats, Peanut Butter, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Lindsay says

    February 3, 2017 at 6:18 AM

    How many bananas are in 1 cup?

    Reply
    • Lindsay says

      February 3, 2017 at 7:07 AM

      2-3 medium

      Reply
  2. Kristen Chidsey says

    February 3, 2017 at 8:07 AM

    Coconut oil is magical in muffins! I love this recipe and will be making soon 🙂

    Reply
  3. jen says

    February 3, 2017 at 8:35 AM

    This looks like a keeper — I know my kids would love a batch

    Reply
  4. Annie says

    February 3, 2017 at 8:59 AM

    These look great! I ran out of coconut oil last week but as soon as I get some I’ll be making these!

    Reply
  5. Britney says

    February 3, 2017 at 9:24 AM

    Yum!
    I’m also obsessed with your PB Banana Oat Muffins! I very rarely have yogurt, just because it seems like it always goes bad at my house, so I usually end up leaving out the yogurt, and adding in an extra smashed banana and they come out great! If you’re looking to eat those as dairy free. 🙂

    Reply
    • Lindsay says

      February 3, 2017 at 9:54 AM

      oooh good to know! thanks!

      Reply
      • Melanie Propst says

        March 27, 2017 at 7:14 PM

        Do you think almond flour would work instead of white wheat flour?

        Reply
        • Lindsay says

          March 27, 2017 at 8:40 PM

          i’m not sure. i don’t have a ton of experience but not sure it can be subbed 100% for white wheat flour. might need a mix of something like coconut flour. but you could def try!

          Reply
  6. Cheryl says

    February 3, 2017 at 9:47 AM

    Can these be made with coconut or almond flour or a gluten free base flour?

    Reply
    • Lindsay says

      February 3, 2017 at 9:54 AM

      i’m not sure. I don’t have much experience baking with those. I’d probably try swapping a gluten-free all purpose flour first to see if that works….or maybe almond flour. they might not work as well with coconut.

      Reply
      • Cheryl says

        February 3, 2017 at 6:37 PM

        I just made these muffins with Bob’s gluten free flour and almond butter and substituted coconut palm sugar for the brown sugar. They were delicious amd beautiful! Thanks for the recipe!

        Reply
  7. Kelli @ Hungry Hobby says

    February 3, 2017 at 10:20 AM

    Yum!!!! Simple and delicious – love making muffins to eat healthy all week !

    Reply
  8. Tara says

    February 3, 2017 at 11:29 AM

    These look like a great way to get healthy fats for the little ones! Any suggestions on replacing the banana? I’ve got a little guy who can’t eat them 🙁

    Reply
    • Lindsay says

      February 3, 2017 at 2:45 PM

      you could try mashed sweet potato. you’d prob want to add a bit more maple syrup though for sweetness

      Reply
  9. Tara | Treble in the Kitchen says

    February 3, 2017 at 5:21 PM

    Pinning! I love making a batch of tasty muffins on the weekend to enjoy throughout the week 🙂

    Reply
  10. sandee says

    February 3, 2017 at 7:16 PM

    you don’t have a list of the calories, sugar, cholesterol etc. do you?

    Reply
  11. Diane says

    February 4, 2017 at 8:34 AM

    The coconut oil banana muffins look yummy. Great photos!

    Reply
  12. anne|Craving Something Healthy says

    February 4, 2017 at 1:23 PM

    Delicious! Pinned 🙂

    Reply
  13. ali says

    February 6, 2017 at 10:23 AM

    what is the calorie count on these muffins

    Reply
    • Lindsay says

      February 6, 2017 at 11:07 AM

      i’m not sure! You could plug them into my fitness pal.

      Reply
  14. Angelica says

    February 7, 2017 at 11:19 AM

    Have you tried using aquafaba or flax/chia to sub in for the chicken eggs? Will try it anyhow. Thanks

    Reply
    • Lindsay says

      February 7, 2017 at 9:44 PM

      i haven’t. let me know how it goes!

      Reply
  15. Katie Morford says

    February 8, 2017 at 7:41 PM

    These look so delicious! Can’t wait to try them!

    Reply
  16. Whitney says

    March 27, 2017 at 12:20 AM

    What if i measure coconut oil liquid form? Would it still be the same amount? i live in Thailand, it’s so hot here. Coconut oil would never be in solid form.

    Reply
  17. Can says

    November 14, 2017 at 8:59 PM

    Nice healthy muffins! Will try baking it for 20 min. My muffins were a bit dry after baking 22 min.

    Reply
  18. Michelle says

    January 31, 2018 at 6:42 PM

    Hi Lindsay!

    Do you think one muffin alone would be substantial for breakfast or should I pair it with something else? I know each person is different, but from a nutritional standpoint, does this cover all the bases? Thanks!

    Reply
    • Lindsay says

      February 1, 2018 at 7:27 AM

      I would probably pair it with some protein!

      Reply
      • Michelle says

        February 18, 2018 at 3:35 AM

        thanks for the feedback!

        Reply
  19. Mary Ruth Landgrave says

    April 14, 2018 at 10:28 AM

    I’ve been using this recipe for nearly a year. I make it for my family about twice a month. It’s also my go-to food gift for new neighbors. I’ve received lots of compliments, and I always recommend your website. I love your take on meal prep and using healthy recipes. Thanks for also introducing me to coconut oil!

    Reply
  20. Richelle says

    July 6, 2018 at 12:29 PM

    these muffins turned out nice and mild. None of the flavors were overwhelming, though it seemed a bit bland. i think a pinch of salt would make it a nice everyday healthy muffin.

    ★★★★

    Reply
    • Lindsay says

      July 8, 2018 at 9:04 PM

      thanks for the tip!

      Reply
  21. Ashley C says

    August 8, 2018 at 4:40 PM

    Could you freeze these once baked and thaw in fridge?

    Reply
    • Lindsay says

      August 10, 2018 at 10:46 AM

      yep!

      Reply
  22. Kimberlee says

    January 8, 2021 at 7:29 PM

    How many calories are each muffin?

    Reply
  23. Marlina says

    August 5, 2022 at 1:47 AM

    Absolutely delicious! Thank you, Lindsay, for generously sharing such fantastic recipes. These muffins are perfect in taste, texture, size, and everything in between!

    ★★★★★

    Reply

Trackbacks

  1. Brunch chez Moi’ – Franglish says:
    March 26, 2017 at 10:09 AM

    […] I make my ‘wet’ mixture first and slowly add the oats and flour until the batter is of batter consistency… GO with your gut! If you’re keen on following an actual recipe I found that seems to be similar to my made up one: Banana Coconut Oil Muffins […]

    Reply
  2. 25+ Kid-Friendly Food Prep Recipes says:
    March 27, 2017 at 12:00 AM

    […] Coconut Oil Banana Muffins […]

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  3. 23 Healthy Muffin Recipes for Kids - Jill Castle says:
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  8. 50 Healthy Toddler Meal Ideas | The Lean Green Bean says:
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    […] + Apples + Turkey + Triscuits Clementine + Siggi’s Plain Whole Milk Yogurt + Life Cereal + Coconut Oil Banana Muffin Strawberries + Baked Beans + Sheet Pan Italian Salmon and Green […]

    Reply
  9. 20 Healthy Breakfast Muffin Recipes To Start The Day Right | Good Cookery says:
    July 20, 2018 at 8:47 PM

    […] Bananas are an excellent source for a variety of great vitamins and minerals, including vitamin B6, potassium, and magnesium. Digging into a banana for breakfast is a great idea. However, if you don’t always feel in the mood for a plain banana, you need to try the Coconut Oil Banana Muffin recipe from The Lean Green Bean. […]

    Reply
  10. How To Food Prep - Step By Step says:
    October 12, 2018 at 12:00 AM

    […] morning is the perfect time for me to bake with the kiddos. We started the day by making some Coconut Oil Banana Muffins. Once those were in the oven, I sent the kids off to play and I started some farro on the stovetop […]

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Questions? Comments? Email me: [email protected]

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