Coconut Flour Banana Muffins
These coconut flour banana muffins are soft, fluffy and delicious! They have the best texture and wholesome ingredients. These grain free muffins are only sweetened with ripe bananas. No sugar added! They are great for breakfast, an afternoon snack or healthy dessert.
Why You’ll Love This Recipe
- These coconut flour banana muffins are quick and easy.
- Everything is made in one mixing bowl.
- This recipe is made from mostly pantry staple ingredients.
- They contain no added sugar.
- Both kids and adults love them.
- This recipe is Paleo friendly, grain free, gluten free, dairy free, and refined sugar free.
- Check out this Coconut Flour Banana Bread for another favorite!
Ingredients & Substitutions
These are the main ingredients and substitutions for coconut flour banana muffins. Scroll down to the recipe card for full ingredients list and instructions.
Use brown spotted ripe bananas for the best flavor. About 2 large bananas will yield the 1 ¼ cups called for. Since this recipe contains no other added sugar, ripe bananas are extra important.
Any creamy all natural nut butter works. Use a nut butter made from only nuts and salt. Almond butter and cashew butter are great options. For nut free, use sunflower butter. Peanut butter can be used too.
Melted coconut oil adds moisture to offset the absorbent coconut flour. If needed, use avocado oil or even melted butter.
Three eggs add moisture and substance. Coconut flour is so drying, therefore more eggs are needed.
Vanilla extract adds a delicious warmth of flavor.
Additionally, cinnamon adds a warm flavor.
Both baking soda and baking powder help these muffins rise. Overall, they do not rise much while baking.
See section below for more about coconut flour. I do not recommend another flour for this specific recipe. These Almond Flour Banana Muffins are a great option!
Use any type of chocolate chips. Use an unsweetened dark chocolate variety for Paleo. Moreover, chopped chocolate or mini chocolate chips can be used.
Baking with Coconut Flour
Coconut flour is such a unique and tasty flour! Coconut flour is made from ground up dried coconut meat. This grain free flour is unique and can be somewhat tricky to work with.
It has a naturally somewhat sweet flavor. The taste is subtly coconut.
Due to its higher fiber content, coconut flour requires much more liquid than other traditional flours. It is extremely absorbent. In addition, it can easily dry out baked goods if used incorrectly.
Since coconut flour is so distinct, there are no perfect direct substitutes. Almond flour, oat flour, and gluten free flour cannot be directly substituted.
Additionally, coconut flour has a tendency to burn more easily. Coconut flour sometimes sticks to pans. Spray muffin pan generously with nonstick spray.
For this coconut flour banana muffin recipe, more eggs are needed to offset the coconut flour. Additionally, melted coconut oil and nut butter add some moisture.
Taste & Texture
These coconut flour banana muffins taste like bananas, chocolate chips and very subtle coconut. They are only sweetened with mash bananas. Thus, these muffins are not overly sweet.
Despite the coconut flour, these muffins are moist! They are not dry and not bland.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
Fold in the chocolate chips.
Add batter to the sprayed pan. This recipe makes about 10 muffins. Fill almost to the top.
Bake for 14 to 15 minutes or until toothpick inserted comes out clean.
Finally, remove pan from oven. Cool for 10 minutes before carefully removing from pan.
Expert Tips & Tricks
For best results, carefully measure all ingredients. Coconut flour is not as forgiving as other flours.
Do not substitute for the coconut flour.
Use ripe bananas. These muffins are naturally sweetened only with bananas.
Use creamy all natural nut butter made from only nuts and salt.
Generously spray muffin pan. Alternatively, line with paper liners.
Bake coconut flour banana muffins until toothpick inserted comes out clean.
Flavor Variations & Add Ins
Consider these flavor variations for coconut flour banana muffins.
Add in blueberries to the batter.
Use chopped raspberries in the batter.
Switch up the nut butter.
Use mini chocolate chips to the batter.
Use chopped chocolate bars.
Add in a pinch of nutmeg.
Add chopped walnuts or pecans to the muffin batter.
How to Serve & Store
Serve coconut flour banana muffins once cool enough to handle.
They are great both warm and room temperature.
For breakfast, serve with bacon, eggs, fruit or a smoothie.
Top with some peanut butter!
Store muffins in an airtight container at room temperature for up to 2 days. They are best eaten within 48 hours.
Freeze for up to 1 month if desired.
Frequently Asked Questions
Coconut flour is very absorbent, but not necessarily dense.
Coconut flour has a mild coconut flavor.
These muffins are only sweetened with ripe bananas. Overall, they are not overly sweet.
Yes, these muffins are gluten free. They are also dairy free.
Use Paleo chocolate chips to keep this recipe Paleo.
You May Also Like
- Coconut Flour Oatmeal Cookies
- Oat Flour Banana Bread
- Almond Flour Cookies
- Oat Flour Chocolate Chip Cookies
- Almond Flour Chocolate Cookies
If you make this coconut flour banana muffin recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Paleo Recipes.
Get the Recipe: Coconut Flour Banana Muffins
- First, preheat oven to 350 degrees Fahrenheit. Spray a muffin pan generously with nonstick spray.
- In a mixing bowl, add mashed bananas, creamy nut butter, melted coconut oil, eggs and vanilla. Stir to combine.
- Then, add in cinnamon, baking soda, baking powder and coconut flour. Stir to combine.
- Fold in the chocolate chips.
- Add batter to the sprayed pan. This recipe makes about 10 muffins. Fill almost to the top.
- Bake for 14 to 15 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Cool for 10 minutes before carefully removing from pan.
- Coconut flour is a very unique and absorbent flour. Do not use another flour in its place for this recipe.
- Use brown spotted ripe bananas. These muffins do not have any extra added sugar (besides chocolate chips).
- Any creamy nut butter can be used. Use nut butter made from only nuts and salt.
- Replace melted coconut oil with avocado oil if needed.
- Generously spray muffin pan.
- Bake muffins until a toothpick inserted comes out clean.
- Store muffins in an airtight container at room temperature for up to 2 days. Since they are made without any sugars or preservatives, they do not last long at room temperature.
- Freeze for up to 1 month.
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