Coconut Flour Banana Muffins

These are hands-down the best coconut flour muffins I’ve ever made! They have a light and fluffy texture and practically melt-in-your-mouth!

We love making these muffins with almond butter or peanut butter. They’re a healthier treat and my kids love them too!

These muffins are one of my favorite healthy treats to date! They are naturally gluten-free and grain-free. Best of all, unlike most coconut flour baked goods, they have a surprisingly light and fluffy texture.

My love for healthy muffins runs deep. (Like these buckwheat muffins and these coconut flour blueberry muffins). These healthy chocolate muffins also have great reviews.

You also might like these oat flour banana muffins!

If you’re new to gluten-free baking (or even if you’re a seasoned expert!) these coconut flour muffins are a great, easy recipe.

Bottom line – These are some of the easiest muffins you’ll ever make!

Why You’ll Love this Recipe

• Easy to make
• Versatile
• Made with pantry staples
• Healthy food for any occasion

VIDEO: How to Make Them

Coconut Flour Banana Muffin Ingredients

Besides coconut flour, you only need a few pantry staples to make these naturally gluten-free, grain-free coconut flour muffins! Here are a few other key ingredients:

• Nut Butter: Pretty much any kind of nut butter will work in these muffins, including almond butter, peanut butter, cashew butter, or sunflower butter. If you use a natural nut butter, be sure to give it a good stir before measuring.
• Bananas: Overripe with brown spots works best.
• Maple Syrup: Adds a little more sweetness. My natural sweetener of choice!
• Cider Vinegar: Helps activate the baking soda and gives these muffins a little extra lift.

For more recipes try these banana pancakes, gluten-free banana bread, and coconut flour blueberry muffins. For another almond butter recipe try these almond butter cookies.

How to Make Them

1. Place all the dry ingredients and wet ingredients in a food processor. A blender, electric mixer, or hand mixer and large mixing bowl will also work.
2. Blend until completely smooth.
3. Line a muffin pan with paper liners or muffin cups. Good quality paper muffin liners prevents the coconut muffins from sticking. I like these ones.
4. Spoon batter into the pan and bake until golden brown. Then let cool on a wire rack and enjoy these tasty muffins!

Freezer and Storage Tips

To Make Ahead and Freeze: I like to make these easy muffins in bulk and freeze them for healthy snacks/breakfasts later. Let the coconut flour banana muffins cool completely before transferring to a resealable bag for storage in the freezer. The muffins will keep for up to 2 months.

To Reheat from the Freezer: Simply wrap a coconut flour banana muffin in a paper towel and microwave for 15-20 seconds or until heated through.

Storage: If you don’t want to freeze these delicious coconut flour muffins, store them in an airtight container in the refrigerator.

Coconut Flour Muffins FAQ

Expert Tips and Tricks

• Working with coconut flour: Coconut flour is a very unique ingredient. It absorbs a lot of moisture and needs extra eggs in most recipes. It’s an ingredient that can’t easily be swapped in or out for other flours (like almond flour or all purpose flour). This recipe has been specially designed to work with coconut flour. No other flour can be used as a substitute.
• Stir your nut butter: Be sure to give your nut butter a good stir before scooping it into the measuring cup. This is especially important if you’re using natural almond or peanut butter where the oil separates.
• Experiment with mix-ins: These coconut flour banana muffins are so versatile, so feel free to get creative with mix-ins! Add chocolate chips and/or dried coconut meat to make coconut flour chocolate chip muffins. Or try blueberry coconut flour muffins, or different nut butters! You could even add coconut sugar on top for for an extra taste of coconut flavor.

More Gluten-Free Recipes

If you love these coconut flour banana muffins as much as we do leave me a comment/rating below. I’d love to hear from you! Happy baking! 

4.98 from 34 votes

Coconut Flour Banana Muffins (Light & Fluffy!)

Author Erin Collins

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 12 muffins

Easy, healthy muffins with a light and fluffy texture. Naturally gluten-free and grain-free. These muffins are melt in your mouth delicious!

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Video

Ingredients

• ▢ 3 very ripe bananas
• ▢ 1 cup almond butter or peanut butter well stirred if natural
• ▢ 4 eggs
• ▢ 1/4 cup maple syrup
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon apple cider vinegar
• ▢ 1/4 cup coconut flour
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon salt

Instructions 

• Preheat the oven to 350F. Line a 12-cup standard muffin pan with baking liners.
• In the bowl of a food processor, add all the ingredients. Process until totally smooth.
• Scoop the batter into the prepared muffin pan until evenly divided.
• Bake for 20-25 minutes until golden and fluffy and a toothpick inserted into the center comes out clean. Cool for 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

Notes

Pretty much any kind of nut butter will work in these muffins. If you use a natural nut butter be sure to give it a good stir before measuring.

A good quality paper liner prevents the muffins from sticking. I like these ones.

To Make Ahead and Freeze: I like to make muffins in bulk and freeze them for healthy snacks/breakfasts later. Let the muffins cool completely before transferring to a resealable bag for storage in the freezer. The muffins will keep for up to 2 months.

To Reheat from the Freezer: Simply wrap a muffin in a paper towel and microwave for 15-20 seconds or until heated through.

Storage: If you don’t want to freeze these muffins, store them in an airtight container in the refrigerator.

Nutrition

Calories: 203kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 280mg | Fiber: 2g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 0.8mg