Salba Banana Coconut Muffins
Infused with tropical flair and wholesome ingredients, Salba Banana Coconut Muffins are a delightful twist on classic banana bread. These moist and tender muffins are packed with naturally sweet mashed bananas, creamy coconut oil, and a touch of brown sugar for a balanced sweetness. The addition of unsweetened shredded coconut and nutrient-rich salba seeds (a cousin of chia seeds) brings texture and a healthy boost, while a hint of cinnamon ties the flavors together beautifully. Quick to whip up in just 15 minutes of prep time, these muffins are perfect for breakfast, snack time, or dessert. Enjoy them fresh from the oven or stash them for a grab-and-go treat. Nutritious, flavorful, and irresistibly fluffy, these muffins are sure to become a favorite in your baking rotation! Perfect for those searching for banana coconut recipes, healthy muffin ideas, or ways to incorporate superfoods like salba seeds into their diet.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1.25 cups Mashed ripe bananas
- 0.25 cups Coconut oil (melted)
- 0.5 cups Light brown sugar (packed)
- 2 Large eggs
- 0.5 cups Plain yogurt
- 1 teaspoons Pure vanilla extract
- 0.75 cups Unsweetened shredded coconut
- 2 tablespoons Salba seeds (or chia seeds)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In a large mixing bowl, combine the mashed bananas, melted coconut oil, and brown sugar. Mix until well incorporated.
Beat in the eggs one at a time, followed by the yogurt and vanilla extract, until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid dense muffins.
Fold in the shredded coconut and salba seeds, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 366.7 g | 133% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 168.0 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2293 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
