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Home » Recipes » Breakfast

Coconut Flour Banana Muffins

By Erin · March 18, 2021 · Updated September 26, 2021 · 4 Comments

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Gluten FreeDairy FreeVegetarianPaleo
a stack of muffins with text overlay

Moist and fluffy, these Coconut Flour Banana Muffins will quickly become your healthy go-to breakfast! Made with coconut flour and naturally sweetened with maple syrup or honey, they're gluten free, refined sugar-free and made in a blender!

a stack of muffins filled with chocolate chips

It's about time I share a coconut flour recipe, isn't it? These coconut flour banana muffins are everything you want in a muffin: perfectly moist with a crumb, plenty of banana flavor and given two thumbs up by humans who regularly consume gluten.

After I shared my almond flour banana muffins recipe, I received a few requests to create a coconut flour version. Well, here it is! I think you're going to love these muffins.

You'll notice that the recipe calls for almond butter, but I've made a note in the recipe card on how to make these not only gluten free, but nut-free as well.

Why you'll love these coconut flour banana muffins:

  • They're loaded with banana flavor + chocolate chips
  • Ready in 30 minutes total!
  • Made with coconut flour and zero refined sugar, so they're a better breakfast muffin option
ripe bananas and other ingredients on a table with text overlay

Ingredient notes:

  • Coconut flour: No substitutions -- this is the main ingredient after all
  • Bananas: The riper, the better. Ripe bananas provide a stronger banana flavor
  • Maple syrup: You can substitute honey, but I tested it and found the maple syrup version to taste better.
  • Almond butter: To make these nut-free, use tahini or SunButter instead! You can also use cashew butter if you prefer; I tested these with peanut butter and didn't like them as much, but it'll work in a pinch!
  • Milk: Any kind! I believe I used oat milk.
  • Chocolate chips: Optional, though banana + chocolate chips are a perfect match! I recommend adding them to the batter, and then sprinkling a few more on top for good measure.

Step-by-step instructions

These banana muffins are even easier than most because they're made in a blender! Yes, you read that correctly.

Step 1: Add ingredients to your blender. Place all of the ingredients except the chocolate chips into a high-power blender and blend for about 20 seconds until the batter is smooth. Then, pour the chocolate chips into the blender and use a spoon to stir them around.

muffin batter in a blender

Step 2: Scoop batter into muffin tin. Next, scoop the batter into a greased or lined muffin tin -- you should end up with exactly enough batter for 12 muffins -- then sprinkle each one with a few more chocolate chips.

Step 3: Bake. Bake the muffins for 20 minutes, or until a toothpick comes out clean. Wait 5 minutes before carefully removing each one and placing them on a cooling rack.

baked muffins with chocolate chips in a muffin tin

Tips and tricks

If you're having trouble getting the ingredients to blend, remove the lid and stir everything around, add 1 more tablespoon of milk and blend -- that should do the trick!

How to quickly ripen bananas: Heat your oven to 325°, place bananas on a baking sheet and bake them for 15-20 minutes, or until they're soft with blackened peels.

Can I use almond flour instead?

No, but if you're looking for a recipe that uses almond flour instead of coconut flour, check out my almond flour banana muffins.

Do I really have to use four eggs?

Yep! Coconut flour absorbs liquid unlike any other gluten free flour, so you really do need four eggs. With that said, I do NOT recommend substitution flax eggs in this recipe.

Storage

  • Room temperature: store muffins on a plate covered with foil or plastic wrap for up to 3 days (though muffins taste best if consumed within 24 hours).
  • Freezer: Wait for the muffins to completely cool, then wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months.
muffin on parchment paper with a bite taken out of it

More tasty gluten free recipes:

  • Almond Flour Blueberry Muffins
  • Healthy Birthday Cake Brownies
  • Flourless Chickpea Pancakes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

a stack of muffins filled with chocolate chips

Coconut Flour Banana Muffins

Moist and fluffy, these Coconut Flour Banana Muffins will quickly become your healthy go-to breakfast! Made with coconut flour and naturally sweetened with maple syrup or honey, they're gluten free, refined sugar-free and are made in a blender.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Author: Erin

Ingredients

  • 3 ripe bananas
  • 4 eggs
  • ½ cup almond butter *see notes for substitutions
  • â…“ cup maple syrup
  • 2 tablespoon milk of choice
  • 1 teaspoon apple cider vinegar
  • ½ cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chocolate chips plus more for topping, optional

Instructions

  • Preheat oven to 350°. Grease a muffin tin with nonstick spray, or line with muffin liners and spray each one with nonstick spray; set aside.
  • Add all of the ingredients EXCEPT the chocolate chips to a large blender and pulse for 20 seconds until the batter is smooth (be careful not to over-blend).
  • Pour the chocolate chips into the blender and use a spoon to stir them around. Scoop the batter into the muffin tin (there should be enough for exactly 12 muffins), then sprinkle each one with a few more chocolate chips (optional).
  • Bake the muffins for 20 minutes, or until a toothpick comes out clean. Remove them from the oven and wait 5 minutes before carefully transferring them to a cooling rack. Enjoy!

Notes

*Calories are per muffin and are an estimation
*If you want to keep these muffins nut-free, use tahini or sunbutter instead of almond butter
*Storage: store muffins at room temperature (on a plate covered with plastic wrap) for up to 3 days; or, wait for them to cool, wrap them individually in plastic wrap then place in a freezer-safe bag and freeze them for up to 3 months.

Nutrition

Calories: 195kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 153mg | Potassium: 224mg | Fiber: 4g | Sugar: 15g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Dores says

    January 22, 2023 at 1:13 pm

    Thank you so much for your kindness to be here and to allow me to experience your recipes
    following the SOP my muffins came out nicely

    Reply
  2. Rositta says

    February 25, 2022 at 4:59 pm

    5 stars
    The muffins are beautiful and very easy to make

    Reply
    • Erin says

      February 28, 2022 at 8:18 am

      Thank you -- I'm glad you like the muffins!

      Reply
  3. Élodie says

    June 26, 2021 at 8:57 am

    5 stars
    That's a nice recipe that I will keep and make again. These muffins are very tasty and quite enjoyable for breakfast!

    Reply

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