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!
Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.
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
- 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!
Kelsie Johnson says
I was also wondering how many carbs per muffin??
rita says
Nice reciepei enjoy following
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!!
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 🙂
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!!
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
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!
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!!
Maddi says
I love making a big batch of these and freezing them for a quick breakfast on-the-go.
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!
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 ❤️
Elysa says
Is there a different flour I could use in place or coconut flour? Would the ratios change?
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.
Gloria Rubac says
How many grams of fiber in each muffin?
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 🙂