Coconut Flour Banana Muffins

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

1. Place all the ingredients in a food processor. A blender will also work.
2. Blend until completely smooth.
3. Line a muffin pan with liners. A good quality paper liner prevents the muffins from sticking. I like these ones.
4. 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

• Paleo Zucchini Muffins
• Coconut Flour Blueberry Muffins
• Paleo Banana Bread
• Paleo Pumpkin Cookies

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! 

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

Coconut Flour Banana Muffins

Author: Erin Collins

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

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

5 from 10 votes

Servings: 12 muffins

Print

3312shares

• Share
• Tweet
• Pin

Ingredients

• ▢ 3 very ripe bananas
• ▢ 1 cup creamy or natural peanut butter or almond 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!

Video

Recipe 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 Facts

Coconut Flour Banana Muffins

Amount Per Serving

Calories 203 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 54mg18%

Sodium 219mg10%

Potassium 280mg8%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 9g10%

Protein 7g14%

Vitamin A 100IU2%

Vitamin C 2.6mg3%

Calcium 26mg3%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

NUTRITION INFORMATION:

Calories: 203kcal