Coconut Flour Banana Muffins (Light & Fluffy!)

Meaningful Eats

Coconut Flour Banana Muffins (Light & Fluffy!)

12 muffins

Easy, healthy muffins with a light and fluffy texture. Naturally gluten-free and grain-free. These muffins are melt in your mouth delicious!

Course baking, gluten-free, muffins

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Author Erin Collins

Ingredients

3 very ripe bananas
1 cup almond butter or 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!

Video

Notes

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.

A good quality paper liner prevents the muffins from sticking. I like these ones.

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.

Nutrition