Easy Coconut Flour Banana Muffins recipe is one of the easiest you'll ever make. The muffins are whipped in one bowl using over ripe bananas and subtly sweetened with honey or maple syrup. They are made with coconut flour and are dairy free, nut free, and grain free.
You can find a plethora of banana bread recipes floating on the internet so why another one? This Easy Coconut Flour Banana Muffins recipe is paleo and free from common allergens such as dairy, nuts and gluten.
It's subtly sweetened with maple syrup or honey. Its' perfectly moist (yet not soggy) texture makes a favorite baked treat in the afternoon for our family.
This recipe is free from common allergens such as dairy, nuts and gluten. It's subtly sweetened with maple syrup or honey. Its' perfectly moist (yet not soggy) texture makes a favorite baked treat in the afternoon for our family.
Why you need this easy coconut flour banana muffin recipe!
I love the simplicity and versatility of this recipe.
1) This recipe is super easy.
First, it's made with overripe bananas that we all dread seeing on our counters. This recipe is so simple that making these muffins is almost as easy as tossing the brown bananas. Mash bananas, whisk in eggs, add dry ingredients and bake. There is no need to mix the dry ingredients separately. Just throw it all together.
2) This recipe is super versatile.
You can use honey or maple syrup as the sweetener adding a nutritional boost. Additionally, you can add various fun ingredients like nuts, chocolate, and dried fruit. Keep reading for an extensive list.
This Easy Coconut Flour Banana Muffins Recipe (Paleo) is...
- Free from common allergens such as gluten, grain, dairy and nuts
- One-bowl friendly - whisk everything in the same bowl before popping the muffins in the oven
- Quick to whip up - the batter can be ready in 10 minutes
- Naturally sweetened with maple syrup or honey (which is suitable for GAPS diet)
- Makes a great use for those brown bananas attracting fruit flies
Muffin Recipe with Coconut Flour
A lot of paleo and grain-free baked goods call for nut butters to create that smooth consistency. Almond butter is what gives this Flourless Chocolate Chip Pumpkin Bars that velvety texture and what gives these Healthy Chocolate Muffins extra richness.
But it doesn't work for everyone.
These paleo banana muffins have no nut butters, making them entirely nut and seed free. So if nuts are a no-go for you, you'll want to be sure to make these coconut flour banana muffins soon.
Take note that coconut flour is extremely absorbent. That's why the recipe calls for only half a cup of this naturally gluten and grain-free flour. Anything more and the muffins will become too dense and too dry.
Admittedly, my family is not a big fan of coconut but these muffins pass the coconut taste test by my kids.
If you don't care for coconut, below are a few tips to help hide that distinct flavor.
Tip #1: Use refined expeller pressed coconut oil. It has a very neutral taste and aroma and can fool all the coconut haters.
Tip #2: Use maple syrup instead of honey. I find that honey brings out more coconut in coconut flour. So if you're wanting to reduce the coconut flavor, use maple syrup as your sweetener.
Tip #3: Use vanilla bean powder instead of vanilla extract. Vanilla bean powder is simply vanilla beans ground up. It is exceptionally more concentrated than vanilla extract and does a splendid job of hiding coconut flavor. You can find vanilla bean powder here.
Helpful Tip: Coconut flour is incredibly absorbent. A little goes a long way. Give a few minutes for the batter to rest and thicken as the flour absorbs the liquid.
Paleo Banana Muffins
Additionally, these banana muffins have no added sugar. Maple syrup and honey are not only paleo but in some regards are considered healthy as they contain important nutrients and minerals.
As always in all baking, start low and add more sweetener if desired. Honey is generally sweeter than maple syrup so go easy.
If you prefer, it's completely fine to omit the maple syrup or honey entirely and use bananas only.
Likewise, to boost the sweetness factor, you may also add raisins or other dried fruit - but watch those labels to make sure they don't have added sugars.
Lastly, the use of coconut oil versus butter makes these paleo. However, if tolerated and desired, butter can be used instead.
Dairy Free Banana Muffins
To keep these Banana Muffins dairy free, use refined expeller pressed coconut oil. It acts the same way butter would during baking but it's dairy free.
Also, by using refined coconut oil (as opposed to unrefined), you will avoid that extra coconutty smell and flavor that is often overpowering in baked goods featuring other ingredients.
What can I add to my healthy banana bread?
The batter itself is nut free and dairy free but should you desire, there are various add-ins you can throw in to upgrade your paleo banana bread.
Try these:
- Chopped nuts such as walnuts, pecans, or almonds are all great.
- Seeds such as sunflower seeds or pepitas are great as toppings.
- Dried fruit such as raisins or dried berries (blueberries, cherries, cranberries) would also make a great addition but be sure to check those labels to avoid unwanted added sugars.
- And of course good quality chocolate chips are a wonderful addition. We love these for regular diets and these are great for those following a low-carb diet.
Helpful Tip: If you don't have chocolate chips on hand, roughly chop up a good quality chocolate bar into small bits and add to the batter.
How to Convert Muffins to a Loaf
Are you wanting to make a healthy banana bread instead of muffins? No problem. This recipe easily converts to a Paleo Banana Bread with just a few tweaks.
Make sure your oven rack is in the middle position and decrease the oven temperature to 325 degrees Fahrenheit.
Grease a loaf pan with coconut oil and add the batter and any desired toppings. Bake until a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs attached.
Baking the Paleo Banana Bread will take about 50-65 minutes.
Easy coconut flour Paleo banana Muffins
These healthy paleo Banana Muffins are one of the most easiest and tastiest treats you'll ever make. With only 7 ingredients and one bowl, these muffins come together in no time. I love one-bowl baking because clean up is so easy.
Making these banana muffins with coconut flour and maple syrup is one of the best combinations in baking because they pair so well together. It gives these banana muffins no added sugar and a healthy label we can all approve of.
Let's look at the ingredient list. It's likely you have many of these on hand.
- overly ripe bananas
- large eggs, at room temperature
- softened coconut oil or butter
- cup maple syrup or honey
- coconut flour
- baking soda - acts as the leavening agent
- vanilla bean powder or extract (I prefer the powder for it's rich scent)
- cinnamon
- sea salt
- extras like nuts, chocolate, dried fruit as desired
How to make coconut flour banana muffins
The complete printable recipe is below in the recipe card for your convenience.
Step 1. In a large bowl, mash bananas into a smooth consistency. Whisk in the eggs.
Step 2. Add coconut oil and sweetener. Whisk again.
Step 3. Add the dry ingredients in that order. Combine well and allow to sit for 5 minutes to give coconut flour time to absorb the liquid.
Step 4. Pour into muffin tin pan and bake in a preheated oven until toothpick comes out clean when inserted.
Frequently Asked Questions and Helpful Tips
No. This paleo muffin recipe is quite forgiving that I've it not necessary to separate the wet and dry ingredients.
As long as the batter is well mixed, and coconut flour has had time to absorb some moisture, you should be good to avoid the extra dishes.
No. Coconut flour acts differently from any other flour, including those ground from nuts like almond flour.
Coconut flour is extremely absorbent and takes up a lot of liquid. You cannot use any other flour in this recipe with the same liquid measurements.
Muffins in general freeze beautifully and these Coconut Flour Banana Bread muffins are no exception. They can be stored in the freezer for up to 3 months.
Freeze them separately on a sheet pan, then toss into a ziplock bag. Or just transfer them to a freezer safe container and freeze.
They can also be refrigerated for the first 3 days. If you don't consume them in 3 days, they're better off in the freezer.
If frozen, these are best reheated in an oven at 350 degrees Fahrenheit for 10-15 minutes or until warmed through. I use my small airfryer convection oven, and place them directly on a rack and set the timer to 10 minutes.
Don't wait for the oven to preheat as that thaws out the muffins. You can also cut it in half to warm it quickly.
If you so desire to reheat in microwave, just warm them up for 1 minute from frozen or 30 seconds if refrigerated.
Helpful Tools for this easy Coconut Flour Banana Bread Muffins recipe (paleo):
- Mixing Bowls - I love this set and I use the medium size for these muffins.
- Ice Cream Scoop with Trigger - these are so convenient to spoon batter into the muffin pan.
- Stainless Steel Muffin Pan - I do my best to avoid aluminum as much as I can and instead opt for stainless steel.
- Unbleached Paper Baking Cups - Convenient to use as they slip out of the pan once baked. Avoid using silicone muffin cups as they have not been thoroughly tested when used in high temperatures.
- Loaf Pan - If converting these paleo banana muffins into sweet bread, these glass loaf pans will do the trick.
What is the best drink to enjoy with muffins?
Add any of these drinks for a nice, satiating afternoon snack:
Herbal Coffee - try this decadent and delicious coffee substitute with added health benefits.
2-Minute Keto Pumpkin Spice Latte - rich in flavor and healthy fats, this can be a great addition to the muffins for a nourishing afternoon treat
Nourishing Hot Cocoa - with nutrient-dense ingredients such as coconut sugar and grass fed collagen, this and the coconut flours make a great pair
Did you make this? Please leave a ⭐ rating in the recipe card below and leave a review in the comments. Thank you!💚
Coconut Flour Banana Muffins
Ingredients
- 3 ripe bananas approximately 1 cup
- 3 large eggs at room temperature
- ¼ cup coconut oil softened
- ¼ cup maple syrup or honey
- ½ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon vanilla bean powder
- ½ teaspoon cinnamon
- ¼ teaspoon sea salt
- chopped walnuts, pecans, pepitas, or chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with baking cups. Set aside.
- In a large bowl, mash bananas with a whisk until smooth. Add eggs and whisk well until smooth.
- Add coconut oil and maple syrup and whisk again to make sure all is combined.
- Add coconut flour, baking soda, cinnamon, vanilla powder, and salt. Whisk until evenly combined.
- Spoon batter evenly into the prepared muffin liners. Top with chopped nuts or seeds if desired. Bake for 18 minutes for mini muffins or 25 minutes for regular muffins or until toothpick comes out clean.
- Remove muffins from the pan to avoid sweating. Enjoy warm or transfer for storage.
Video
Notes
Nutrition
The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.
©Prepare and Nourish • Content and photographs are copyright protected. Sharing of this recipe is encouraged and appreciated but please do NOT screenshot or copy/paste complete recipes to websites or social media.
This post was originally published April 2019 but has since been updated to include helpful information.
Kimberly says
Made these this morning, they were so delicious. I even doubled the recipe and had no issues. Add chocolate chips as we can't have nuts. Yummy, the whole family said they were good.
Anya says
Wonderful to hear, Kimberly! Thanks for your comment!
Randy says
Worked great. Subbed the coconut oil for canola and honey for 3/8 cup of Monk fruit. Best yet.
Dalsy says
Can I make one loaf of bread instead of muffins?
Anya says
Hi Dalsy,
Yes! I would just add more baking time and keep checking until toothpick comes out clean. Enjoy!
Emily says
Can i replace the coconut oil with anything else?
Anya says
Yes, Emily, you may use butter, ghee, or avocado oil.
Lori chapman says
Would you recommend a chia egg replacement or applesauce? I can't have eggs.
Thanks.
Anya says
Hi Lori,
You may try using a chia replacement. I haven't tried so I can't vouch for that but please let us know if you proceed.
Stephanie M says
I plan To make these with silicone mini cupcake liners. They are heat resistant up to 445 degrees F. I’ve never used silicone so do you think i would have to spray them to prevent sticking? Thanks.
Anya says
I don't like to bake using silicone muffin liners but I don't think you have to spray them to prevent sticking.
Terry says
Hi
Is it necessary to use the 1/4 teaspoon vanilla bean powder or is there something I can use?
Thanks
Anya says
Hi Terry,
You can use 1-2 teaspoons vanilla extract. The vanilla powder is more potent and feel like more flavorful than extract. Enjoy!
KimW says
very yummy but mine turned out more on the wet side than moist side. They looked like they were well cooked though, and toothpick came out ckean. I only had 2 bananas, and used maple syrup. I also substituted the vanilla bean, for only 1/2 tsp. vanilla extract. .I'd definitely make again, but maybe add a bit more flour.
Nicole says
I had the same issue! Have you tried them since with adding more flour?
Kelsy says
I’ll have to give these another try, mine came out wet too, but the smell & flavor was def really good.
Madeleine says
Coconut flour banana muffins were delicious and perfectly moist.
Naomi Armstrong says
I have tried many different recipes for banana muffins using almond flour and coconut flour and have always been disappointed with the outcome. I am so glad I found your recipe because these are delicious! I left out maple syrup and they have just the right amount of sweetness from the bananas! Thank you for sharing your recipe!!
Anya says
Yes! The bananas provide plenty sweetness! So yummy!
Robin halloran says
I made today and their yummy, I love cinnamon so I doubled the amount, and used pecans instead of walnuts. Thanks so much for your reciepe.
Angela Blevins says
Made these with vanilla flavoring and added a few blue berries to each muffin. Spot on! Will definitely make again. Thanks for the recipe.
Nikki says
Can I freeze these? Already have them stored in the fridge for a week we aren’t using them very quickly
Anya says
Yes, Nikki, they freeze very well.
mallory farah says
would it work to incorporate some protein powder or chia seeds in this to up the protein?
Anya says
Protein powder should work and I would keep chia seeds on the low side since they absorb moisture.
Momoko says
I baked for 23mins and they are done, a bit on the dark side. They are very moist and tasty. I've added walnut in the mix, Will make it again.
Becky Ek says
Has anyone tried using an alternative flour? I find that I don’t care for the absorbency/sponginess of foods made with coconut flour. I can have nut flours and am wondering if anyone has tried almond flour? I do like the muffins as they are but am looking for a less spongey texture. Thank you!
Emily says
These were delicious. I’d like to make more as a gift. Do they freeze well, so I can give a large batch to my sister? Thanks!
Anya says
Hi Emily,
Yes, they freeze wonderfully. Flash freezing works the best for these. 🙂
Tannya says
I made these and ate two out of the oven and so good! But they turned brown by the evening and now I'm scared they have gone bad? Its a hot day and they're out. Ade they supposed to change color? I would hate to throw them out!
Anya says
I've not experienced that myself but with bananas anything is possible (ha!). I would venture to say they are still good since it's only been one day. Enjoy!
Jade says
Love these muffins. Super easy to make and absolutely delicious!! They are my guilt free treat for the week 😁👌
Judith says
Made these and added chopped walmuts and mini chocolate chips. Delicious. Would using pumpkin in place of the banana also work? If so, how much pumpkin puree would you use?
Anya says
Hi Judith,
I would use 1-1/2 cups of pumpkin puree.
Anna says
Just made these and they turned out brilliant! I’m so pleased to find a coconut flour recipe that actually works, yay! Thank you for posting 😋
Liz says
Just made these and added a finely diced Macintosh apple. Very delicious and moist.
Tanya says
I just made these in my air cooker. I had to use olive oil, and maple syrup, because I didn’t have the alternatives. I reduced the cooker temp to 325 and baked for 10 minutes. They are perfect and delicious. Thank you!
Sandra says
Just baked and the batch is almost gone! My whole family loves them!! I swapped in a couple tablespoons of Brown Sugar Swerve for the Maple Syrup, to lower the carb value.I added a few tbsps of cacao powder for a chocolate kick, and topped with pumpkin seeds 🤗. This is my favourite low carb muffin yet; I find the coconut flour makes for a more delicate texture than almond flour so I think this is the muffin standard I have been searching for-thank you Anya!
Heidi Knopp says
I made these easy muffins for a family member who is gluten free . Added salted caramel chips..they were awesome!!