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 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

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.

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.

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.

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!