Coconut Streusel Banana Muffins

Coconut Streusel Banana Muffins (A Seat at the Table)

These Coconut Streusel Banana Muffins are delicious, the perfect tender crumb, the right hit of sweetness with a touch of crunch. Definitely worth making. And just the right thing for when you’re on the go. I’ve started a new job as an outpatient oncology dietitian, and it’s been the perfect fit. I’m loving the work, my patients, co-workers, it’s been so rewarding. And with a new job comes finding a balance of new routines and these muffins were are great make-ahead breakfast for the week. Paired with some yogurt, these were a perfect start to the day (and also made a good snack to keep me fueled on my way home too).

One of the things I like best about my work is getting to help people find truly satisfying foods. If we’re not satisfied by a meal we often keep searching and nibbling on things until we find that satisfaction. And only you know what will truly be satisfying to you, but as I frequently talk about with patients (or Sister), you’ll find a snack most satisfying if you’re combining carbohydrate with a protein or a fat. And generally a meal follows the same combination but is a little larger, like vegetable (or fruit) with a starch and a protein.


peanut butter
cottage cheese

What are your favorite snack combinations? What foods are most satisfying to you?

Coconut Streusel Banana Muffins

Makes about 3 dozen muffins
Adapted from Kitchen Treaty and Kitchen Confidante

4 medium ripe bananas, mashed
2 cups buttermilk (or milk with about 1 Tbsp white vinegar)
1 1/2 cups packed brown sugar
1 cup canola oil
2 eggs
4 tsp vanilla
2 cups rolled oats
4 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom (optional)
1/2 tsp ground nutmeg
1/2 cup chopped pecans


  • 3 Tbsp unsalted butter, melted
  • 1/3 cup shredded coconut
  • 1/4 cup chopped pecans
  • 1/2 tsp ground cardamom (can sub cinnamon)
  • 1/4 cup packed brown sugar

Before you begin, wash your hands with soap and water.
Preheat oven to 375°F, grease 3 dozen muffin tins with cooking spray.
In a large bowl, mix together the mashed bananas, buttermilk, brown sugar, canola oil, eggs, and vanilla. Stir in the oats, then stir in the remaining ingredients.
In a small bowl, mix together the streusel ingredients.
Scoop the batter into the prepared muffin tray, filling almost to the top, then put about 1 tsp of the streusel topping on top.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

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