Banana Coconut Muffins

Banana Coconut Muffins are the perfect breakfast (or snack) choice to have with your morning coffee.
These soft banana muffins with toffee and coconut are a delicious breakfast choice.
This weekend we got some snow…maybe about 5 inches.  It was more than enough for me.
I’m kind of a snow grinch. Definitely can do without it!!!
Although one of my sister in law’s pointed out the benefit of cold weather…cute boots and coats :-)
So, my kids begged us to go sledding. I almost didn’t go…because of my aversion to being cold.  But I overcame my cold fears…it was only an hour after all.
I can do that!!! For the kids!
But now I am sick!!!!  Whoever said fresh air is good for you…LIED!!!
I was perfectly fine before sledding. Then after we got home…I could totally feel it coming on.  1 hour of fresh freezing air and I have a cold! And I only went down the hill once! So, I can’t blame it on rolling in the snow!!!  Bllllaaaaahhhhh!!!
Zicam to the rescue…but that didn’t work either.  I might have to cut my head off to feel better.
Or I could just eat about a dozen more of these banana coconut muffins while I rest on the couch watching 90210 reruns.  Comfort food people!!!
These soft banana muffins with toffee and coconut are a delicious breakfast choice.
 Make these soon…you won’t regret it!!!!

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Banana Coconut Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Banana Coconut Muffins

Soft banana muffins with toffee and coconut are the perfect side to that morning coffee.


3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
2 cups sugar
2 eggs
4 ripe bananas, smashed
1 teaspoon vanilla
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups shredded coconut, divided
1 cup toffee bits
1/2 cup mini chocolate chips


  1. Preheat oven to 350*. Place cupcake liners in muffin tin, or spray with a good non stick spray.
  2. In a large mixing bowl, cream the butter, cream cheese, and sugar. Add the eggs and beat well. Stir in the bananas and vanilla.
  3. Combine the flour, baking powder, baking soda, and salt and slowly incorporate into the banana mixture. Stir in 1 cup coconut, toffee bits and chocolate chips by hand.
  4. Fill cupcake liners or tins 3/4 full. Sprinkle with extra shredded coconut, if desired. Bake 25-30 minutes. Cool on a wire rack for a few minutes before removing from the cupcake tin. Cool completely before storing in a sealed container on the counter for 4-5 days.


The coconut can be left out if you don't like it.
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  1. says

    That stinks! I hope you feel better. I usually get out of sledding by hiding in the car with a book. Hey…I drove my kids to the sled hill…that counts for something right? LOL We finally got about 2 inches here, but it supposed to be 50 degrees tomorrow. Goodbye snow!

  2. says

    I’m right there with you on cold weather. I think I’m the only one in SC hoping for NO snow.

    Sorry to hear you’re sick! I think those muffins will definitely help. I’d be having some myself if I weren’t on a low carb diet. Needless to say, your blog is tempting me on a regular basis. That’s okay though… I’ll just pick a recipe to try when I’m ready for a carby treat.

    • Kate says

      I’m with you, Wendy….these sound so wonderful, I wish there was a grain-free version! Its been a miserable and freezing winter here in Kansas…I’m hanging on to the idea that spring will arrive, it has to eventually, hmm? 😀

  3. says

    what IS it about banana that just pulls at a person? i am all about it, in every recipe out there, and this one looks AMAZING! toffee and banana were always meant to be BFF. coconut the welcome third wheel in this scenario, ha

    as per always, love your page. thank you for keeping things interesting and sharing with us!

  4. says

    Awww…I’m sorry you had to pay a high price for a day in the snow.

    I always get a little twinge of jealousy when I hear about sledding or ice skating on a pond, or building a snowman…but ultimately I’m glad to be in a snow free zone. I’m sure I’d be a colossal snow grinch (a Yeti?) if I did!

    Your muffins look divine, and I always enjoy a serving of your good writing and witty anecdotes that go with your creative recipes!


  5. Melissa Ruiz says

    Hello, I was wondering if the coconut has to be sweetened or unsweetened? Other than that question I can’t wait to start making some of these today! :)

  6. Karen Chaplin says

    Hi There,

    These muffins look fabulous and delicious and I can’t wait to try then, but before I do can I ask if 2 cups of sugar is necessary do you think based on the fact a lot of the other ingredients are sweet (ripe bananas coconut chocolate chips) that I could reduce the sugar to 1/2 cup?

    Being English I do find a lot of American baking recipes to be too sweet so wondered if you thought 1/2 cup would be fine

    Thanks in advance


    • says

      Without actually making it this way, I can’t say for sure. But yes, the bananas are sweet so, you could get away with using less sugar. Dropping it that much might be a little drastic though…maybe do 1 cup and see how the batter tastes or just go with what you like.

    • Rosa says

      No snow for me and really not even cold in the winter. Brisbane winters in Australia are not really very cold. I also feel 2 cups of sugar is a lot and thinking of trying this recipe with just one cup.

  7. Jessica says

    Do you think this would work with either a rice flour or almond flour for those that don’t use wheat flour?


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