Tuesday Tastings :: Healthy Tropical Banana Muffins

By Camille Styles
Healthy Coconut Banana Muffins | Camille Styles

Healthy Coconut Banana Muffins | Camille Styles

Just between you and me, I didn’t make these muffins intending to post them on the blog. Muffins don’t really have the tendency to be especially photogenic — they’re just kind of… muffins, you know? Well, one bite and I knew these were anything but ordinary, and the fact that something so healthy can also be so addictively delicious… I knew that I couldn’t keep them to myself. Now that Phoebe’s started to eat more solid foods, I’ve been having a lot of fun making things that are packed full of nutrition and that both of us love to eat. A few of our current favorites? Roasted sweet potatoes mashed with maple & cinnamon, avocado and berry yogurt “pudding” and now these muffins, obviously. Give them a whirl, and I’d love to hear about your go-to healthy snacks in the comments!

Healthy Tropical Banana Muffins

*makes 18 muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe banana
  • 1/2 cup shredded carrot
  • 1/4 cup plain low-fat greek or skyr yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup flaked unsweetened coconut
  • Cooking spray
  • 1 tablespoon flaked unsweetened coconut
  • 1/2 cup powdered sugar
  • 1 1/2 tablespoons fresh lime juice
  • zest of one lime


  • Preheat oven to 350°. Line 18 muffin cups with paper liners and spray with cooking spray.
  • Combine both flours, baking soda, and salt, stirring with a whisk.
  • Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, carrot, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into prepared muffin cups; sprinkle with 1 tablespoon coconut.
  • Bake at 350° for 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar, juice and zest, stirring with a whisk; drizzle over warm muffins. Cool completely on wire rack.

*photo by Camille

Comments (7)

  1. Desiree {CHIC COASTAL LIVING} says:

    Yumm! I’ll have to try these because I love a good muffin and if it’s healthy that’s a plus! XO

  2. Quinn Cooper says:

    These sound delicious! I agree with you that muffins can be plain boring but these have a ton of ingredients that make them anything but.

    Quinn Cooper Style

  3. Sarah | Sarah The Architect says:

    I’m loving the tropical twist! Perfect for this gorgeous weather.

  4. Amy says:

    These look so, so yummy!!! I always fine dice steamed broccoli and add it to the boys pasta. We call them green sprinkles and they love it! I also add flax seed to their oatmeal. Win-win.

    1. Camille Styles says:

      SO smart! So far, Phoebe is huge fan of her veggies and I’m crossing my fingers it stays that way… but if not, I am definitely remembering your “green sprinkles” trick! 😉

  5. the Trafille says:

    Lovely! I’m definitely going to try these!

Leave a Reply

Your email address will not be published. Required fields are marked *