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Horizontal image of a stack of muffins on a brown plate in front of more baked goods and bananas.

Sprouted Wheat Coconut Cocoa Banana Muffins

  • Author: Kelli McGrane
  • Total Time: 35 minutes
  • Yield: 12 servings 1x


Forget sugary, store bought muffins. These sprouted wheat coconut cocoa banana muffins strike the perfect balance between sweet and healthy.


  • 1 1/2 cups sprouted wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons cocoa powder
  • 3 large ripe bananas, mashed (about 1 cup)
  • 1/2 cup coconut sugar
  • 1 large egg
  • 1/3 cup unsalted butter, melted
  • 2 ounces dark chocolate, chopped (about 1/3 cup)
  • 1/3 cup shredded unsweetened coconut


  1. Preheat oven to 350°F. Line or lightly grease a 12-cup muffin pan.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. In a large mixing bowl, combine the mashed bananas, sugar, egg, and melted butter either by hand with a sturdy spatula or using a stand mixer fitted with the paddle attachment. 
  4. Stir the dry ingredients into the ingredient wet until combined. Stir in the chopped chocolate and coconut flakes. The batter will be thick.
  5. Divide batter evenly between 12 muffin cups, filling each about 2/3 full with a large cookie scoop. 
  6. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. 
  7. Remove from oven and cool in the pan for 5 minutes. Remove from pan and transfer to a cooling rack to cool completely.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Baked Goods

Keywords: sprouted wheat flour, chocolate, banana