Blackberry-Banana-Coconut Muffins
Yield: Makes 12 regular sized muffins or 6 Texas Sized Mega Muffins (what I did!)
  • ½ cup coconut oil (you can also sub melted butter for this.)
  • ¾ cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1 cup fresh or frozen blackberries
  • 2 ¼ cups whole wheat flour (I recommend white whole wheat flour)
  • 1 ½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • ½ cup toasted coconut
  1. Preheat oven to 350° F. Line a muffin pan with paper liners or grease with butter or cooking spray. Set aside.
  2. In a medium sized bowl, whisk together the brown sugar, eggs, vanilla extract and mashed banana. Add the coconut oil to the brown sugar mixture and stir to combine.
  3. In another large bowl combine the flour, baking powder, baking soda, cinnamon and salt. Gently fold in the berries, making sure they are coated with flour. This helps to prevent the berries from sinking during baking. Add the wet ingredients to the dry ingredients and stir only until the ingredients are just combined. Do not over mix the batter or tough muffins will result.
  4. Fill each muffin cup about ¾ full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a tester inserted in the center of a muffin comes out clean, 20-25 minutes. Transfer to a wire rack to cool.
Recipe by The Baker Chick at