Coconut Banana Muffins

Calories per serving: 196. Protein 5g. Carbs 22g. Fat 12g

Coconut Banana Muffins


  • 1cup - white whole wheat flour
  • 1 - scoop French Vanilla IdealLean Protein
  • 1tsp - baking powder
  • 0.25tsp - salt
  • 0.75cup - overripe bananas, mashed
  • 0.25cup - coconut oil, melted and cooled
  • 0.25cup - coconut sugar
  • 1 - large egg
  • 1tsp - coconut extract
  • 0.75cup - unsweetened flaked coconut, divided


  1. Preheat oven to 350°F. Line muffin tin with liners.

  2. In a medium sized bowl, whisk together flour, protein powder, baking powder, and salt. Set aside.

  3. Whisk together bananas, coconut oil, coconut sugar, egg, and extract in a large bowl until well combined.

  4. Fold in flour mixture until flour is just moistened, and then fold in 1/2 cup shredded coconut.

  5. Divide batter among lined muffin cups and sprinkle with remaining shredded coconut. Bake for 15 min minutes, or until a toothpick inserted in the center come out clean.

  6. Transfer muffins to a rack and cool. Serve immediately or store in an airtight container for up to 3 days.

Alyson McDonald

Alyson McDonald

Writer and expert

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