Banana Coconut Pecan Walnut Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 people

Great as a snack or for breakfast. These hearty muffins are appreciated by children and adults alike.


How It's Made


  • 2 cups whole wheat flour or all-purpose gluten-free flour
  • 2 tsp baking soda
  • ½ tsp sea salt
  • ½ cup coconut palm sugar
  • ⅓ cup Organic Raw Virgin Coconut Oil
  • 4 ripe banana(s), mashed
  • 1 tsp Ground Vanilla Beans
  • ½ cup pecans
  • ½ cup Walnuts
  • ½ cup Coconut
  • ¼ cup homemade almond milk


  1. Preheat oven to 350 degrees and line muffin pans with muffin liners.
  2. In a small bowl, combine flour, baking soda and sea salt. Stir and set aside.
  3. In a larger bowl, mix sugar and oil together then add mashed bananas. Add almond milk and vanilla, stirring until all the ingredients are combined.
  4. Add flour mixture to wet mixture and stir lightly, then add nuts and coconut. Stir until everything is just combined.
  5. Spoon muffin mix into muffin tins about 3/4 full. Bake for 20-25 minutes until muffins are golden brown on top or knife comes out clean.
Marie Richer
Recipe By

Marie Richer

Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!