Coconut Flour Peanut Butter Banana Muffins

Coconut Flour Peanut Butter Banana Muffins! Easy, protein-rich muffins with a light and fluffy texture. Melt in your mouth delicious!

These Coconut Flour Peanut Butter Banana Muffins are one of my favorite gluten-free baked goods to date! My love for healthy muffins runs deep. (As evidenced by these Grain-Free Buckwheat Morning Glory Muffins and these Coconut Flour Blueberry Protein Muffins). I also shared the recipe for these Healthy Chocolate Almond Butter Muffins a few months ago and they’ve gotten great reviews.

If you love easy, protein-rich muffins as much as I do, you have to try these peanut butter banana muffins! Unlike most coconut flour baked goods, they have a surprisingly light and fluffy texture.

I know many people who eat gluten-free get overwhelmed by the endless lists of flours and different “all purpose” gluten-free flour blends out there. If you’re new to gluten-free baking (or even if you’re a seasoned expert!) these muffins are a great, easy recipe.

They have only one flour (coconut flour) and call for everyday ingredients you probably already have on hand. In addition to the bananas, I use a little maple syrup to sweeten these muffins to keep these refined-sugar-free. If you can’t eat peanut butter, almond butter also works wonderfully in this recipe!

I use these unbleached parchment cupcake/muffin liners when I make gluten-free muffins and they work great. My muffins never stick when I use those liners! I like to make muffins in bulk and freeze them and using a good muffin liner also helps these muffins stay fresh through freezing/reheating. Enjoy!

Gluten-Free Peanut Butter Banana Bars from A Mindful Mom

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Coconut Flour Peanut Butter Banana Protein Muffins

Author: Erin Collins

Prep: 5 mins

Cook: 20 mins

Total: 25 mins

Coconut Flour Peanut Butter Banana Muffins! Easy, protein-rich muffins with a light and fluffy texture. Melt in your mouth delicious!

5 from 9 votes

Servings: 12 muffins

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Ingredients

• 3 very ripe bananas
• 1 cup creamy or natural 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!

Recipe Notes

*MAKE-IT PEANUT FREE: Use almond butter in place of peanut butter. They will be equally delicious!

*TO FREEZE: Cool the muffins completely then individually wrap each muffin in plastic wrap. Placed the muffins in a ziploc and freeze. When you want to eat one, microwave for 10-15 seconds straight out the the freezer and enjoy! Muffins can keep for up to 1 month in the freezer.

Nutrition Facts

Coconut Flour Peanut Butter Banana Protein 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

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