Vegan Banana Coconut Muffins (recipe from Coco Loco Eco-Resort)

While on our Yoga and Surf Retreat at the Coco Loco Eco-Resort in Nicaragua, we got to enjoy some of the most delicious food! One morning for breakfast we were served the most incredible, moist, flavourful banana coconut muffins and I looked at the woman behind the counter with the most serious expression and told her: "I need that recipe." She saw the intensity in my face and went straight the kitchen to take a picture of the recipe.
So for the last week of our #SpringChallenge and also to bring back a little bit of our Nicaragua experience, I made them for both my Luna classes! I got several requests to share the recipe, so here it is!


Ingredients: (makes 28 muffins)

  • 4 cups of flour
  • 2 tsps baking powder
  • 2 tsps baking soda
  • 1 tsp salt
  • 8 ripe bananas
  • 1 cup of brown sugar
  • 1/2 cup coconut oil
  • 1 cup coconut milk
  • 2 tsps vanilla extract
  • 2 cups of dried coconut


  1. Mix all dry ingredients in a large bowl. (flour, baking powder, baking soda, salt)
  2. Mash bananas and mix in brown sugar and coconut oil first. Once well blended, mix in coconut milk, vanilla extract and dried coconut.
  3. Add the dry ingredients to wet ingredients and mix until all the dry ingredients are incorporated into the wet.
  4. Bake at 350 degrees Fahrenheit for 22 minutes. (Try 18 minutes first, and keep in for longer if needed... It depends on how hot/efficient your oven is!)
  5. Allow to cool on a cooling rack. 


- Frances Vicente