Coconut Flour Banana Muffins

These easy coconut flour banana muffins are soft, fluffy and packed with banana flavor. They are naturally sweetened, low carb and made with simple pantry ingredients. Perfect for breakfast or snacktime and great for meal prep.

This banana coconut muffins recipe is a hit with my entire family! My daughter likes to take one to school in her lunch box. 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. Even better, this recipe uses fewer ingredients and is even quicker.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Instructions
• Ingredient Swaps
• Recipe FAQs
• Storing and Reheating
• More Coconut Flour Muffin Recipes
• Serving Size
• Recipe

Ingredients

Here are the ingredients you'll need to make healthy banana muffins with coconut flour:

• Eggs. To bind the batter. We need large, room temperature eggs. This will help the muffins rise better.
• Banana. I used one large, over-ripe banana, which I mashed. It must have brown spots on the skin and feel soft. Overripe bananas are the sweetest and have the most intense banana flavor! No brown spots on the banana itself though - that means it is spoiled.
• Butter. Melted and cooled to lukewarm. Use coconut oil for dairy-free.
• Coconut flour. Coconut flour is highly absorbent, so a little goes a long way. It gives the muffins a light and tender texture and adds a delicate coconut flavor.
• Sweetener. I chose allulose, which is a zero-carb sugar alternative. Any granulated sweetener of your choice works too. You can also use coconut sugar, honey or maple syrup if carbs are not a concern.
• Cinnamon, vanilla extract and walnuts - All complement the banana and coconut flavors.
• 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.

Equipment

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.

Instructions

Let's make coconut flour banana muffins! Here are the basic steps. For detailed instructions, scroll down to the recipe card.

Preparation

Preheat the oven and line a muffin pan with paper cups. Gather all ingredients.

Step 1

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.

Step 2

Mash the banana on a plate with a fork. Melt the butter (the easiest way to melt butter is in the microwave. 30 seconds was perfect for me). Then, add the mashed banana, melted butter and vanilla extract to the egg mixture. Blend until smooth.

Step 3

Stir together the dry ingredients in a bowl: coconut flour, sweetener of choice, cinnamon and baking powder.

Step 4

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.

Step 5

Stir the crushed walnuts into the batter with a spatula.

Step 6

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.

Ingredient Swaps

I love variety and always tinker with recipes to keep them interesting. Here are some substitutions and add-ins that I have tested:

• No walnuts? Use pecans or hazelnuts. Or, add a handful of blueberries!
• Chocolate chip banana muffins - Add sugar-free or dark chocolate chips, like I did for my protein banana bread.
• Add peanut butter - Swirl a teaspoon of runny peanut butter into each muffin before baking. Mix the peanut butter with a little melted coconut oil or butter if it needs loosening.
• More crunch: To increase the fiber content and make the muffins chewier, add 2-3 tablespoons of desiccated coconut.
• More banana flavor. Add a few drops of natural banana extract. Or, chop up half a banana and stir it into the muffin batter. Slice the other half and decorate the tops of the muffins.
• Fall vibes. Add nutmeg, ginger, cardamom and even a pinch of cloves. These spices work well with the sweetness of the banana and the mild coconut flavour.

You could even use this recipe to make banana bread. Use the timings for my keto banana bread as a guide.

Recipe FAQs

Storing and Reheating

Fridge: 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.

Freezer: You can also freeze them for up to 3 months.

Defrosting and Reheating: Want to have a fresh muffin for breakfast? Just defrost one overnight. I like to warm it in the microwave for 10 seconds before eating.

More Coconut Flour Muffin Recipes

I love baking with coconut flour and have many muffin recipes that use it:

Serving Size

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.

For a larger breakfast, serve it with a protein-rich dish such as my peanut butter yogurt or a serving of keto scrambled eggs.

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.

Tried this recipe? Give it a star rating below!

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