Coconut Flour Peanut Butter Banana Protein Muffins

  • Author: Erin Collins
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Category: baking, gluten-free, muffins
  • Cuisine: American


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


  • 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


  1. Preheat the oven to 350F. Line a 12-cup standard muffin pan with baking liners.
  2. In the bowl of a food processor, add all the ingredients. Process until totally smooth.
  3. Scoop the batter into the prepared muffin pan until evenly divided.
  4. 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!


*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.

Keywords: coconut flour muffins, gluten-free baking, coconut flour banana muffins, paleo banana muffins