Adventures in Healthier Eating with 2 Kids and a Picky Husband

Coconut Milk Muffins With Banana and Clementines

4 WWPP Posted by 2 years ago 3 Comments

This morning I decided to stress relief in the kitchen and bake muffins. I know it sounds crazy but I really enjoy experimenting with a new recipe idea and just getting lost in it.

I used this can of coconut milk as inspiration.

Coconut milk

I’ve had this in my pantry for months with no real plan, so why not?

I also had some aging clementines and bananas. I always have bananas. Both of those things sounded like perfect compliments to my can of coconut milk.

The result was FABULOUS! Both kids “kind of” thought so, too.

Evan helped me make them before school.

4 year old making muffins

And he loved them until he hit a chunky part of clementine. I can’t really blame him, the kid has never liked citrus. Ever.

Ryan came home from school and ate one immediately while doing his homework.


He also said they were good but would rather have them without the orange.

I say both kids are crazy! I loved the sweet little bites and so did some of the guys at the gym. I brought in a few and they were gone in moments. All I got were thumbs up.

Coconut Milk Muffins with Banana and ClementinesI would totally make these again and honestly, the only change would be to make them a little bigger.

Here’s what I did…

  • 5 ripe bananas (~400g)
  • 1/2 cup brown sugar
  • 4 clementines, chopped (~180g)
  • 2 eggs
  • 1 13oz can coconut milk
  • 1 teaspoon vanilla
  • 2 1/2 cups whole wheat flour (282g)
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup chopped nuts (optional – they would make a great addition!)

Preheat oven to 350 degrees. Grease 2  muffin tins.

Beat the bananas and sugar in a large bowl.

Beat in clementines, eggs and vanilla.

Finally, beat in the coconut milk on low — be sure to shake the can before opening the can as the fat separates.

In a separate bowl, mix the remaining dry ingredients

Fold the dry ingredients into the wet. Make sure not to over-mix.

Use an ice cream scoop and fill the muffin tins. I was able to make 22 smaller muffins this way. Next time I make just distribute the batter across 18 so they are a little bigger.

Either way, bake for about 30 minutes until you see a little browning around the edges and a toothpick comes out clean when inserted in the middle.

Coconut Milk Muffins with Banana and Clementines in Muffin Tin

Approx Nutritional Information per serving
Servings Amt per Serving
22 1 small muffin
Calories Fat Fiber WWPs
135 4g 2g old: 3 new: 4
Sugar Sat Fat Carbs Protein
11g 3g 23g 3g

See other recipes using: banana, clementine, coconut milk, whole wheat flour

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There are 3 comments so far. Join in on the conversation.


    December 10, 2015

    I love the idea of using canned coconut milk in banana bread, but I'm kinda with the kids on the clementines. ;) I've been having to relearn how to bake since being medically required to be gluten free (and sometimes egg free, too) and I made an experimental banana bread and banana muffins last night. They are not great, but they aren't horrible. Coconut milk would have made them awesome.


    December 10, 2015

    I will try these! (but without the clementines, sorry!). Any reason this wouldn't work with a can of the lite coconut milk, I wonder?


      December 10, 2015

      HA! No need to apologize. I really only used them so they wouldn't go bad. I don't see why light wouldn't work, the banana should keep everything moist.