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.
Paleo Banana Bread Muffins (Dairy Free, Nut Free)
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.
Video
Notes
Nutrition
If you liked the recipe above, please consider rating the recipe and leaving a comment below. Also, be sure to follow me on Facebook, Instagram, and Pinterest.
Need More Paleo Sweet Treats?
Flourless Chocolate Chip Pumpkin Bars (Paleo, Low Carb, Dairy Free)
4-Ingredient Paleo Crepes (Nut Free, Dairy Free, Grain Free)
Paleo Snickerdoodles +VIDEO
Lemon Poppy Seed Bundt Cake (Gluten Free, Paleo)
>>> Pin This <<<
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.
Wonderful to hear, Kimberly! Thanks for your comment!
Can I make one loaf of bread instead of muffins?
Hi Dalsy,
Yes! I would just add more baking time and keep checking until toothpick comes out clean. Enjoy!
Can i replace the coconut oil with anything else?
Yes, Emily, you may use butter, ghee, or avocado oil.
Would you recommend a chia egg replacement or applesauce? I can’t have eggs.
Thanks.
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.
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.
I don’t like to bake using silicone muffin liners but I don’t think you have to spray them to prevent sticking.
Hi
Is it necessary to use the 1/4 teaspoon vanilla bean powder or is there something I can use?
Thanks
Hi Terry,
You can use 1-2 teaspoons vanilla extract. The vanilla powder is more potent and feel like more flavorful than extract. Enjoy!
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.