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Muffin on a plate in the window.

Orange Coconut Muffins

Easy Orange Coconut Muffins Recipe made with blood orange juice, orange zest, banana and lots of shredded coconut. Perfect citrus muffin recipe for breakfast.
Course Breakfast
Cuisine American
Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings 6 muffins
Author Jenn


Coconut Muffins

  • 2 Cups (250 grams) All Purpose Flour
  • ½ Cup Granulated Sugar
  • ½ tsp Kosher Salt
  • 1 Tbsp Baking Powder
  • ¼ Cup (4 Tbsp) Unsalted Butter melted and slightly cooled
  • 1 Large Mashed Over Ripened Banana
  • ¾ Cup (170 grams) Whole Milk
  • 2 Eggs
  • ¼ Cup Blood Orange Juice
  • 1 Tbsp Blood Orange Zest
  • 1 Cup Shredded Coconut sweetened


  • Sparkling or Muscavado Sugar sprinkle
  • Sliced Blood Oranges


  • Preheat Oven to 350 F (176 C) and line a large 6 muffin pan with muffin wrappers.
  • In a large bowl hand whisk together flour, sugar, salt, and baking powder. Set aside.
  • Using a separate large bowl mix together, mashed banana, eggs, orange juice, orange zest, vanilla, and butter.
  • Pour the wet ingredients into the dry ingredients. Stir with hand whisk until combined.
  • Add shredded coconut and fold into batter with a rubber spatula.
  • Fill each muffin wrapper ¾ full with batter.
  • Sprinkle top of batter with either sparkling sugar or muscavado sugar before placing in the oven.
  • Place pan on middle rack and bake for 12-14 minutes or until tops spring back when touched with fingertip.
  • Place muffin tin on cooling rack for 5 minutes then gently lift each muffin from pan.
  • Serve warm and enjoy.