These easy coconut flour banana muffins are packed with banana flavour! They require only 5 minutes of prep and are ready to eat in 30 minutes. Soft, fluffy and naturally gluten-free, they are a nourishing, healthy breakfast or snack.
This banana coconut muffins recipe is a hit with my entire family! My daughter likes to take one to school for snack time. My husband swears on them as a post-workout snack.
And I have been eating them for breakfast with a steamy cup of coffee. Sometimes I break one in half and spread it with butter, just like banana bread.
These muffins taste just as delicious as my coconut flour banana bread. However, this recipe uses fewer ingredients and is even quicker. Win-win!
Why This Recipe Works
What I love about this recipe is that these muffins taste the same as traditional banana muffins made with wheat and sugar. They have a soft texture and are packed with banana flavor!
However, by using only one banana and coconut flour instead of wheat, the recipe becomes awesomely healthy. It is not only low in carbs but also naturally gluten-free and high in fiber.
This means one coconut banana muffin will provide you with lasting energy without sending your blood sugar levels sky-high.
The gentle coconut flavor complements the banana so well. Coconut flour can be a tricky flour to master and many people get put off by it because they try recipes that taste eggy or dry.
I am so pleased to let you know that I have absolutely nailed it with these banana bread muffins. They are moist yet fluffy, just like my keto banana bread. The perfect balance.
Shall we get started?
Here are the ingredients you'll need to make healthy banana muffins with coconut flour:
- Eggs. I use large eggs in all my recipes, this one included. Make sure that the eggs are at room temperature. This will help the muffins rise better.
- Banana. I used one large, over-ripe banana, which I mashed. It should have brown spots on the skin and feel soft. Don't miss my expert tip further down on how to ripen bananas at home quickly!
- Butter. Melted and cooled. The easiest way to melt butter is in the microwave. 30 seconds was perfect for me.
- Coconut flour. For the most accurate result, measure coconut flour with digital kitchen scales rather than measuring cups.
- Sweetener. I chose allulose, which is a zero-carb sugar alternative. Any granulated sweetener of your choice works here. You can also use coconut sugar, honey or maple syrup if carbs are not a concern.
- Baking powder. Check that it is fresh by putting a little in water. If it fizzes, you are good to go.
See the recipe card for full information on ingredients and quantities.
You'll need a muffin pan, paper liners, a large mixing bowl and an electric mixer or food processor.
It is possible to make the muffins with just a balloon whisk or even with a fork. However, the texture will not be as fluffy.
Let's make coconut banana muffins! Here are the basic steps. For detailed instructions, scroll down to the recipe card.
Preheat the oven and line a muffin pan with paper cups. Gather all ingredients.
Blend the eggs in a large mixing bowl with an electric mixer until they are fluffy and double in size. This takes around 2 minutes.
Mash the banana on a plate with a fork. Melt the butter. Then, add the mashed banana, melted butter and vanilla extract to the egg mixture. Blend until smooth.
Stir together the dry ingredients in a bowl: coconut flour, sweetener of choice, cinnamon and baking powder.
Add the dry to the wet ingredients and blend until a smooth batter forms. Let the batter stand for a few minutes so the coconut flour can absorb the moisture.
Stir the crushed walnuts into the batter with a spatula.
Fill the muffin batter into the paper cups. My batter was enough for six large muffins. I think I could have stretched it to seven. Optional: sprinkle a few more walnuts over the tops.
Then, bake in the preheated oven until the tops are golden and a toothpick inserted comes out clean.
Let the muffins cool in the pan for 5 minutes. After that, remove them from the pan and let them cool fully on a wire rack. This way, they do not become soggy at the bottom.
It is essential to use an overripe banana. These are the sweetest and have the most intense banana flavour.
The perfect banana for the recipe is one that you would rather not eat on its own any more because it is so soft!
To speed up the ripening process of a banana, put it in a paper bag. Why? Bananas give off ethene gas as they ripen. This gas is a natural plant hormone that converts starch into sugar.
By putting the banana in a bag, you trap the gas. This accelerates the ripening. This way, your banana may be perfectly sweet within one day or even overnight.
It is important to use a paper bag for this because it does not trap moisture.
I love variety and always tinker with recipes to keep them interesting. Here are a few ideas on how to change the flavour and texture of these banana muffins with coconut flour.
Change the nuts. Instead of walnuts, try using pecans or hazelnuts. Banana muffins also taste delicious with sugar-free or dark chocolate chips.
Add crunch: To increase the fiber content and make the muffins chewier, add 2-3 tablespoons of desiccated coconut to the batter.
Amp up the flavour. Add a few drops of natural banana extract for a more intense banana flavour. Another idea is to chop up half a banana and stir it into the muffin batter. Slice the other half and decorate the tops of the muffins with banana slices.
Fall vibes. I love playing with spices to keep recipes interesting. Sometimes I add nutmeg, ginger, cardamom and even a pinch of cloves to this batter. These fall and winter-themed spices work well with the sweetness of the banana and the mild coconut flavour.
You could even use this recipe to make banana bread. Although, for best results, I recommend trying this coconut flour banana bread recipe instead. It has the perfect amounts and baking times for a large loaf pan.
Replace the butter in the recipe with vegan butter. Or, use coconut oil or a mild-tasting olive oil. You can even use a nut butter such as almond butter. Just make sure it is runny and not firm.
No, because you would have to change the entire recipe. Coconut flour needs more eggs and fats than any other flour. It also absorbs a lot more moisture. I recommend trying these keto banana muffins instead. They are made with almond flour.
Fill the muffin cases about two-thirds to ¾ full. This will prevent the muffin batter from spilling over the sides as it bakes and rises.
Yes. This way, you will make 12 small muffins instead of 6 large ones. The oven time reduces to around 13-15 minutes.
Storing and Reheating
It is best to store coconut flour banana muffins in an airtight container in the fridge. This way, they stay fresh for around five days.
You can also freeze them for up to 3 months.
Want to have a fresh muffin for breakfast? Just defrost one in the refrigerator overnight. I like to warm it in the microwave for 10 seconds before eating.
More Healthy Coconut Flour Muffins
Here are more healthy muffins made with coconut flour:
One coconut flour banana muffin weighs around 75 grams. This means it is a small yet satisfying breakfast and a filling on-the-go snack.
I love to batch cook and often scale this recipe. Simply double the ingredients to make 12 large muffins which you can freeze for future meals.
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EASY Coconut Flour Banana Muffinsfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- 4 eggs large, room temperature
- ¼ cup butter 56g, melted and cooled
- ⅔ cup overripe banana 160g, mashed
- 2 teaspoon vanilla extract
- Preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Line a muffin pan with paper cups.
- Blend the eggs in a large mixing bowl with an electric mixer until they are fluffy and double in size. This takes around 2 minutes.
- Mash the banana on a plate with a fork. Melt the butter. Then, add the mashed banana, melted butter and vanilla extract to the egg mixture. Blend until smooth.
- Stir together the dry ingredients in a bowl: coconut flour, sweetener of choice, cinnamon and baking powder.
- Add the dry to the wet ingredients and blend until a smooth batter forms.
- Stir the crushed walnuts into the batter with a spatula.
- Fill the muffin batter into the prepared muffin liners. My mix was enough for 6 large muffins. Optional: sprinkle more walnuts over the tops. Bake in the preheated oven for 25 minutes or until the tops are golden and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes. Then, remove them from the pan and let them cool fully on a wire rack. This way, they do not become soggy at the bottom.