Coconut Flour Banana Muffins! Easy, healthy muffins with a light and fluffy texture. Melt in your mouth delicious!
If you’re looking for something delicious to make with coconut flour, give this recipe a try. These muffins are made with simple pantry staples and only take minutes to make.
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 Morning Glory Muffin and these Coconut Flour Blueberry Muffins). These Healthy Chocolate Muffins also have great reviews.
If you’re new to gluten-free baking (or even if you’re a seasoned expert!) these muffins are a great, easy recipe.
Bottom line – These are some of the easiest muffins you’ll ever make!
Key Ingredients
Besides coconut flour, you only need a few pantry staples to make these naturally gluten-free, grain-free muffins! Here are a few other key ingredients:
- Almond Butter or Peanut Butter: 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.
- 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.
A Few Notes About Coconut Flour
Coconut flour is a very unique ingredient. It absorbs liquid and moisture very easily and needs extra eggs in most recipes. It’s an ingredient that can’t easily be swapped in or out for other flours.
This recipe has been specially designed to work with coconut flour. No other flour can be used as a substitute.
How to Make Them
- Place all the ingredients in a food processor. A blender will also work.
- Blend until completely smooth.
- Line a muffin pan with liners. A good quality paper liner prevents the muffins from sticking. I like these ones.
- Scoop into the pan and bake!
Tip: 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.
Freezer and Storage Tips
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.
More Coconut Flour Recipes
If you love this recipe as much as we do leave me a comment/rating below. I’d also be happy to help with any questions. Happy Baking!
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Coconut Flour Banana Muffins
Ingredients
- 3 very ripe bananas
- 1 cup creamy or natural peanut butter or almond butter, well stirred if natural
- 4 eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ¼ 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!
Heather I says
Made with honey and added some nuts and flax. Delicious!
Danielle Szmansky says
Can you substitute anything for the eggs?
Erin Collins says
Unfortunately you can’t swap the eggs out in this recipe. They are very crucial for the structure of these muffins!
Cheryl Hlad says
Wonderful receipe. Used 5 large eggsno maple syrup, added choc chips.
Thanks for sharing.
Cora era says
I don’t have maple syrup… what can I substitute for sweetener I don’t have any liquid one I do have swerve , organic stevia blend can I use those instead and what will be the measurements? Thank you !!!
Cora
Linda Scarlett says
Thank you for this great recipe. I’ve tried many gluten free muffin recipes and I always come back to this one. I’ve used it to replace Kind protein bars for the morning rush for my 2 toddlers.
Erin Collins says
I’m so glad you like the recipe! It’s great for making ahead 🙂
Gloria Rubac says
How many grams of fiber in each muffin?
Catherine A. says
Super easy to make and really moist and fluffy. This is first coconut flour recipe I’ve used that isn’t dense and mealy. I didn’t have maple syrup so I used molasses. They are really tasty.
Elysa says
Is there a different flour I could use in place or coconut flour? Would the ratios change?
Andrea says
OMG! I just made these and ate the first one They’re so light and fluffy! I think this is the fluffiest muffin recipe I’ve ever tried…. and it’s made with coconut flour! Well done ❤️
Sarah says
These are amazing. My kids love them too. I have made them so many times, and the taste is much better when the bananas are super ripe! I like that they aren’t eggy too.
Erin Collins says
Thanks Sarah! So glad you and your kids love them!
Maddi says
I love making a big batch of these and freezing them for a quick breakfast on-the-go.
Kathi says
Delicious!!! I just bought coconut flour was trying to find a use for it. I’m trying to eat better and reduce my carb intake and I have problems with eating breakfast and eating protein so this recipe appealed to me. So far all the recipes I’ve tried have been pretty gross lol but these are absolutely delicious!!
Andrew says
I’ve made these muffins a few times now and they always turn out great for me. I’ve made them with almond butter too. Thanks!
Cara says
Hello,
These turned out REALLY good even though I had to sub baking soda for powder! I have been eating them warmed with some vanilla yogurt. YUM
As for calories: I added to myfitnesspal and here is what I got, PER muffin:
201 calories
16g carbs
4g fiber
8g protein
13g fat
9g sugar
Ranae says
Mine are in the oven baking as I write this. Looking forward to trying these muffins! They sound and look amazing, plus, how can you ever go wrong making something with PB!!
Kari H. says
OH MY so fluffy & delicious! These muffins instantly went into our top 3 favorites for breakfast muffins!
Love all the protein in these without having to use protein powder
Kari H. says
Review #2
Still enjoying this great recipe and made these with NO maple syrup, only ripened bananas; the result was still fabulous!
Disclaimer: our family has been off all forms of sugar except whole fruit (in limited quantities) for a few weeks so these muffins sans maple syrup were plenty sweet for our changed taste buds 🙂
Meg says
Hi! About to bake these now. Will also prob add chocolate chips. I did out the weight watchers free style points and I came up with 5pts per muffin. Enjoy!!
rita says
Nice reciepei enjoy following
Kelsie Johnson says
I was also wondering how many carbs per muffin??
Hesther says
About how many cups would the 3 ripe bananas be? I plan on substituting pumpkin purée (we are a banana-free house) and was wondering how much to use.
Shannon says
Can you use cashew butter?
Erin Collins says
Yes that would work great!
Kristen M Chidsey says
Thanks for the shout out to my peanut butter bars!
W.F. says
I made these last night and they are amazing! So much fluffier than other coconut flour-based muffins I’ve baked. My husband loves them, too. Thank you for a lovely recipe! I will definitely make these again.
Danielle says
Thank you for this delicious recipe that uses common ingredients! My house smelled like a doughnut shop while these were baking!! I was looking for a gluten-free muffin recipe to use up some over-ripe bananas and this filled the requirements and then some, as I didn’t need to go to the store to pick up a single extra ingredient. This recipe also taught me that apple cider vinegar helps make muffins fluffy – dense homemade muffins are always something I have struggled with in the past. These are truly light and moist, yet filling from the protein in the peanut butter & coconut flour. I chose to add a tsp of cinnamon and a ton of raisins and I mixed it by hand, since I do not own a food processor. I am saving this recipe for sure!
Michele says
When i saw ( protein) i was think about protein powder.
Morgan says
These muffins were delicious and had a great texture. Thank you for sharing your recipe.
L says
hello! currently in the oven and smelling devine! i made them vegan by subbing the eggs with 1/4 cup vegg plus 3/4 cup water – and the peanut butter for chocolate peanut butter powder making each muffin 89 calories so you can eat the whole batch! i’ll let you know how they turn out!
Stefanie Vasquez says
Can this work in a bread loaf pan as well?
Bonfei says
Just made this today…they are super yummy! I don’t own a food processor so I dumped everything in my vitamix. A little hard to get the batter out and I made a tiny mess (I am new at baking) but it was worth it!
Catherine says
Hey;
In case I don’t have apple cider vinegar at home, can I substitute ?
Thanks in advance;
Catherine (from Brazil)
Erin Collins says
You can just leave it out or use regular distilled vinegar! It helps make the muffins just a touch more fluffy. The recipe will still work without it!
Camila says
Hi! These muffins look amazing, i am making them this week, i was wondering how long will they last and what is the best way to store them (in the fridge, just an air tight container, etc)? Thanks a lot for the recipe
Erin Collins says
I think they keep best in the fridge for a few days but they will be fine at room temperature as well. For longer than 3 days I would freeze them and reheat for a few second in the microwave!
Camila says
Thanks for that, i made them today and they are super yumi!! I made a mistake and bought crunchy peanut butter but they were still lovely
Kristin @ Iowa Girl Eats says
My 3 year old and I made these muffins this morning and they are fantastic! Like you said, super light and just totally yummy. We will be making them often – thanks for the great recipe!
Erin Collins says
I’m so honored and glad you like them! Thanks for the comment!
Juliet says
These look great but I noticed there are no instructions until baking them
mmommad says
Second entry of instructions say to add ingredients to food processor, etc.
Jo Sampson says
Can you tell me how many calories and carbs per muffin? Thank you, Jo Sampson
christine says
Any answer to your question? I’d like to know too
Wanting to know! says
Would love calorie count and amount of protein.
Kathi says
I just made this recipe and figured out the nutritional value for it using sugar free Maple syrup and an almond butter that was a 190 calories per 2 tablespoon serving, I also used tropical green organics organic coconut flour that is 70 calories for 2 tablespoons. The total calculation for the recipe using those ingredients was 2200 calories, 161 g of carbohydrates, 90 g of protein, and 52 g of sugar. I made my recipe into 10 muffin tops; however, if you make it into the 12 muffins the end result is: Per muffin:
Calories: 183, Carbs 6.7 grams, Protein 7.5 grams, and sugar 4.3 grams