Coconut Banana Muffins – Drizzle Me Skinny! Recipe enthusiasts

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The smell of muffins baking always takes me right back to cozy mornings and happy memories. This weekend, the craving hit and coconut was calling my name! I love the versatility of coconut, but for some reason, I don”t bake with it nearly enough. So, I grabbed my trusty bag of shredded coconut from the pantry, determined to create something delicious.  After a bit of mixing and matching in the kitchen, out came a pan of these coconut banana muffins!

They turned out absolutely heavenly – moist, flavorful, and packed with that irresistible double chocolate goodness. Plus, the coconut adds a delightful tropical twist that perfectly complements the banana and chocolate. Don’t worry if coconut isn’t your favorite, these muffins are still incredibly delicious without it. The best part? Each muffin comes in at a budget-friendly 4 Weight Watchers Points on the updated plan, making them a guilt-free indulgence you can enjoy any time. So ditch the store-bought treats and whip up a batch of these muffins for a wholesome and satisfying breakfast or snack. They’re sure to become a new favorite!

Three reasons why you need to make this recipe!

It gets you out of the banana nut muffin rut. 

Don’t get me wrong, banana nut muffins are delicious, but they always seem to be the go to. Why not switch it up with this tropical version? 

Coconut has amazing health benefits. 

Coconut contains MCTs, a type of fat that your body can easily absorb and use for energy. Some studies suggest MCTs may also help strengthen the good bacteria in your gut, leading to a more balanced gut microbiome.

They’re perfect for a ladies’ weekend brunch. 

These beautiful muffins would be so pretty on a brunch table. And they offer an amazing, fun flavor that most will love!

Ingredients you need to make Coconut Banana Muffins: 

  • 2 eggs
  • 3 tablespoons brown sugar
  • 2 ripe mashed bananas
  • ⅓ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 3 tablespoons unsweetened coconut flakes
  • 4 tablespoons mini chocolate chips

How to make Coconut Banana Muffins (step by step): 

  1. Preheat the oven to 350F and spray a regular size 12 cup muffin tin with some nonstick cooking spray.
  2. In a bowl, whisk the eggs and brown sugar together. Add in the mashed banana, applesauce, and vanilla extract. 
  3. Stir in the all purpose flour, cocoa powder, and baking powder.
  4. Fold in 2.5 tablespoon of chocolate chips (leaving the remaining 1.5 tablespoon for the topping)
  5. The batter will be on the thicker side and that is ok. Fill the muffin cups equally with the batter. 
  6. Sprinkle the coconut on top of the batter and then the remaining chocolate chips 
  7. Bake in the oven for 22 minutes or until baked right through. Let them cool then remove from the baking tin. Enjoy! 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 121,  Fat 4 g, Saturated fat 2.03 g,  Carbs 22 g,  Fiber 2.77 g, Sugars 8.79 g, Sodium 12.95 mg, Protein 3 g. 

WW Points For Coconut Banana Muffins

  • Eggs 0 points
  • Brown sugar 12 points
  • Ripe mashed bananas 0 points
  • Unsweetened applesauce 0 points
  • Vanilla extract 0 points
  • All purpose flour 13 points
  • Unsweetened cocoa powder 4 points
  • Baking powder 0 points 
  • Unsweetened coconut flakes 5 points
  • Mini chocolate chips 13 points

4 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Freestyle SP- (blue & purple) 3 using WW recipe builder

Smart Points- (green) 4 using WW calculator

Points Plus- 3 using PP calculator

Different ways to change up this recipe: 

  • Try white chocolate chips instead of regular chocolate chips. White chocolate goes great with coconut and banana!

Tips and Tricks for Making Coconut Banana Muffins: 

  • If you are not a fan of coconut you can leave it off. I suggest adding in a few extra chocolate chips since leaving the coconut off won’t lower the Weight Watchers points. 
  • Muffins are best stored in the fridge after a day, they will freeze well.

Similar recipes you’ll enjoy: 

coconut banana muffins

Drizzle

3SP blue & purple, 4SP green/3PP (older program)