Name: Coconut Flour Banana Bread Muffins
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 servings
Ingredients: 3 ripe bananas; 3 large eggs (at room temperature); 1/4 cup coconut oil* (softened); 1/4 cup maple syrup or honey; 1/2 cup coconut flour; 1 teaspoon baking soda; 1/4 teaspoon vanilla bean powder; 1/2 teaspoon cinnamon; 1/4 teaspoon sea salt; chopped walnuts, pecans, pepitas, or chocolate chips

Paleo Banana Bread Muffins made with coconut flour and are dairy free, nut free, gluten and grain free. They make a delicious, perfectly moist Paleo treat or breakfast on the go.

You can find plenty banana bread recipes floating in the internet but most don’t sit well with our guts. This recipe is free from common allergens and sweetened with maple syrup or honey if on GAPS diet. Its’ perfectly moist texture and subtly sweet flavor makes a favorite baked treat in the afternoon for our family.

The batter itself is nut free and dairy free but should you desire, feel free to throw in your favorite nuts, dried fruit or even compliant chocolate chips.

Paleo Coconut Flour Banana Bread Muffins (Nut Free, Dairy Free)

You’ll notice that coconut flour is extremely absorbent and that’s why we only use half a cup of this gluten-free flour. Anything more and the muffins will become too dense and dry.

These Coconut Flour Banana Bread Muffins are:

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)
A great use for those brown bananas that are attracting fruit flies

Don’t like coconut flavor? No problem!

Admittedly, my family is not a big fan of coconut but these muffins pass the coconut taste test by my kids. That’s thanks to a few tips I’ve learned to minimize the coconut flavor.

Use refined expeller pressed coconut oil. It has a very neutral taste and aroma and can fool all the coconut haters.
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.
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.

Helpful Tools for these Coconut Flour Banana Bread Muffins:

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.

Coconut Flour Banana Bread Muffins

Course: Dessert

Cuisine: 5 ingredients, Budget Friendly, Freezer Friendly, GAPS, Kid Friendly, Paleo, Primal, Quick & Easy

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 12 servings

Calories: 120 kcal

Author: Anya @ Prepare & Nourish

Made with coconut flour and are dairy free, nut free, gluten and grain free. They make a delicious, perfectly moist Paleo treat or breakfast on the go.

Ingredients

3 ripe bananas
3 large eggs at room temperature
1/4 cup coconut oil* softened
1/4 cup maple syrup or honey
1/2 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon vanilla bean powder
1/2 teaspoon cinnamon
1/4 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.
Keep muffins uncovered for the first day, then store them in a closed container in the refrigerator.

Recipe Notes

Use expeller pressed coconut oil for less of the coconut flavor.

Makes 24 mini muffins or 12 regular muffins.

| Nutrition Information Disclaimer |

Nutrition Facts

Coconut Flour Banana Bread Muffins

Amount Per Serving

Calories 120 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 5g 25%

Cholesterol 40mg 13%

Sodium 166mg 7%

Potassium 135mg 4%

Total Carbohydrates 14g 5%

Dietary Fiber 2g 8%

Sugars 8g

Protein 2g 4%

Vitamin A 1.6%

Vitamin C 3.1%

Calcium 1.5%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

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