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.
- 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)
- 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
- 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.
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.
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This post was originally published April 2019 but has since been updated to include helpful information.