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!
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