Updated March 26, 2019
Whew…it’s been a long and busy week. I am SO happy it’s FRI-YAY! This weekend I am going to do some relaxing, kickboxing, meal planning, football watching, snuggling, and muffin making! Our boys ate all of the Whole Wheat Banana Coconut Muffins I had in the freezer this week so it is time to restock. They love these muffins! I do too, but I rarely get one because they hog them all:) I am going to have to hide a few for me this time:)
I love these muffins because they are healthy, but they don’t taste healthy. They are moist, tender, and are loaded with coconut goodness.
To make the muffins, I use white whole wheat flour, ripe bananas, coconut oil, coconut milk, coconut sugar, a little coconut extract, and flaked coconut. Yep, that’s a lot of coconut, but that is a good thing! Trust me on this!
The muffins are easy to make and can be whipped up on a busy weekday morning, a lazy weekend morning, or made in advance. These muffins freeze beautifully! Just reheat in the microwave and enjoy!
The coconut muffin tops are to die for!! Caleb calls them coconut “snow” muffins because he thinks the coconut looks like snow. He is right! My plan is to fill our freezer with Whole Wheat Banana Coconut Muffins this weekend. I just hope the muffins make it to the freezer, we might gobble them up instead. A warm muffin, fresh out of the oven is hard to resist:) Have a great weekend!
Whole Wheat Banana Coconut Muffins {Vegan}
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