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
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Yield: 12 muffins
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Pin RecipeIngredients
- 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!
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.
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Can you tell me how many calories and carbs per muffin? Thank you, Jo Sampson
Any answer to your question? I’d like to know too
Would love calorie count and amount of protein.
★★★★★
These look great but I noticed there are no instructions until baking them
Second entry of instructions say to add ingredients to food processor, etc.
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!
I’m so honored and glad you like them! Thanks for the comment!
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
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!
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
Hey;
In case I don’t have apple cider vinegar at home, can I substitute ?
Thanks in advance;
Catherine (from Brazil)
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!
[…] Coconut Flour Peanut Butter Muffins. Lincoln and I whipped up these Coconut Flour Peanut Butter Muffins a couple weeks ago and they […]
Could I substitute honey or agave for the maple syrup. Neither of us like maple syrup.
Yes that would work great!
I just left it out and added pumpkin spice seasoning
[…] Photo Credit: Meaningfuleats.com […]
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!
[…] These coconut flour biscuits are made without a dash or drop of sweetener and can be made wheat-based or gluten-free. It’s your choice! And after you make these biscuits, you can use that bag of coconut flour to make Lori’s Plum Good Paleo Peach Pie, my Scrumptious Gluten-free Snickerdoodles, or Erin’s Coconut Flour Peanut Butter Banana Muffins. […]
Can this work in a bread loaf pan as well?
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!
These muffins were delicious and had a great texture. Thank you for sharing your recipe.
When i saw ( protein) i was think about protein powder.
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!
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.
Thanks for the shout out to my peanut butter bars!
Can you use cashew butter?
Yes that would work great!
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.
I was also wondering how many carbs per muffin??
Nice reciepei enjoy following
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!!
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
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!!
[…] flour in other recipes, like these Coconut Flour Pancakes from Gluten Free on a Shoestring, or Coconut Flour Banana Muffins from Meaningful […]
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