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!
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
- 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.
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.
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.
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.
- 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.
More tasty gluten free recipes:
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Coconut Flour Banana Muffins
- 3 ripe bananas
- 4 eggs
- ½ cup almond butter *see notes for substitutions
- ⅓ 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
- 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!
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
The muffins are beautiful and very easy to make
Thank you -- I'm glad you like the muffins!
That's a nice recipe that I will keep and make again. These muffins are very tasty and quite enjoyable for breakfast!