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coconut flour banana muffin on white plate with bite taken

Meaningful Eats

Coconut Flour Banana Muffins (Light & Fluffy!)

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 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins


  • 3 very ripe bananas
  • 1 cup almond butter or peanut 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


  • 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!



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.


Calories: 203kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 219mg | Potassium: 280mg | Fiber: 2g | Sugar: 9g | Vitamin A: 100IU | Vitamin C: 2.6mg | Calcium: 26mg | Iron: 0.8mg