Coconut Flour Banana Muffins are an amazing way to start the day. Soft muffins that are gluten free and loaded with natural sweetness? Count me in every time! The best part about making these simple banana muffins is that they're low carb without cutting out any of the flavors. Just 6.4 net carbs each!
Once you combine the wet ingredients with the dry ingredients, you're well on your way to making the best banana muffin recipe that you're ever going to taste. Not only does the flavor of the ripe bananas stand out, but they're just so soft and chewy as well. I based this on my Coconut Flour Muffins and I may like this version even better.
My kids LOVE when I make this homemade muffins recipe because they think of them as a dessert. Being able to eat a dessert for breakfast is a pretty fun feeling when you're a kid. (and let's face it - when you're an adult as well)
Be sure to check out my Keto Carrot Cake Muffins for another low carb breakfast recipe. It's full of healthy ingredients with a simple balance of sweetness.
Mashed banana - Make sure that you have ripe bananas, or the sweetness factor will lessen a bit.
Coconut flour - This helps make the muffins gluten-free, grain-free, and also adds a hint of coconut flavor.
Joy Filled Eats Sweetener - This is my go-to sweetener for all my sweets and treats.
Coconut oil - You could also use avocado oil or even vegetable oil as well.
Eggs - The three eggs act like a binder for the muffins. I am not sure if this recipe could be made without eggs. If you try using an egg substitute please let me know how they turn out.
Baking powder - This is added to make the muffins light and fluffy.
Vanilla - Pure vanilla extract is best.
Mix ins - Have fun with the mix-ins. You can add dried fruit, nuts, chocolate chips, or anything else that you want.
How to make Coconut Flour Banana Muffins
Step One: Preheat the oven to 350. Line 8 holes of a standard muffin tin with paper liners. Spray with cooking spray.
Step Two: Combine all of the ingredients in a medium bowl. Stir until smooth. Stir in any desired mix-ins.
Expert Tip: If you are planning on adding a lot of fun fillers like sugar free chocolate chips you might want to use a large bowl.
Step Three: Divide the batter between 8 muffin tins.
Step Four: Bake the coconut flour banana bread muffins for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.
Add peanut butter - You can really make the flavor pop when you add a bit of peanut butter to the mix. These gluten free coconut flour muffins would taste amazing that way. Almond butter would taste delicious, too. I recommend thinning the nut butter with a little coconut oil and then swirling it into the batter in each individual cup.
Add dark chocolate chips - Part of the fun of mixing in different ingredients is that you can change it up. White chocolate chips and milk chocolate chips are good choices in coconut flour banana muffins too.
Sprinkle in some cinnamon - Nothing says fall loader than some added cinnamon! Ginger, nutmeg, and pumpkin pie spice also taste good combined with bananas.
Drizzle some maple syrup - Who says that you can't add some extra sweetness to the top of these muffins? Think of how a poke cake is made when you do this. Poke a few holes in the top and then when you drizzle on the maple syrup (or try honey) it will go down the holes.
Add nuts - Sliced almonds, crushed pecans, or even walnuts would taste so good! Macadamia nuts and pineapple add a tropical twist.
Can I make these muffins with almond flour?
Yes, but the amounts will change. Coconut flour is drier than other flours. You may need to play around with the amount of the type of gluten free flour you choose for this recipe. Look at my photos of the batter and shoot for the same consistency. Just find out your options for gluten-free flours and then use the want that works best for you.
Why do my muffins not have a lot of banana flavor?
If you use bananas that aren't ripe enough, you're going to miss out on the flavor of the banana. The batter needs to be full of ripened bananas for the best flavor.
Make sure that you're also mashing up the bananas well so that it's dispersing the banana flavor throughout, rather than having just big lumps on banana bites randomly.
Can I add this easy snack to the freezer?
You bet! If you want to bake some coconut flour banana muffins and freeze them, go for it. Just let the muffins cool down all the way and then store them in a freezer-safe airtight container.
When you're ready to thaw the muffins and enjoy them, just move them to the fridge to thaw. You can even freeze them in serving size and freeze 2-3 per freezer bag so that they last longer and you can enjoy them over time.
How do I know the muffins are done baking in the oven?
The best way to be sure that the muffins are done baking is to use a toothpick and insert it into the middle of the muffin. If the toothpick comes out clean, the muffins are done and ready to take out of the oven.
Keep in mind that the muffins will continue to cook a bit more while they're in the muffin pan. You may want to remove them and have them cool on a rack for the best end result.
- ¾ cup mashed banana
- ½ cup coconut flour
- 3 eggs
- 3 tablespoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tablespoon coconut oil melted
- 1.5 teaspoon baking powder
- 1.5 teaspoon vanilla
- ⅓ cup mix-ins (chopped nuts, berries, chocolate chips, etc.) optional
- Preheat oven to 350. Line 8 holes of a standard muffin tin with paper liners. Spray with cooking spray.
- Combine all of the ingredients in a medium bowl. Stir until smooth. Stir in any desired mix-ins. Divide between 8 muffin tins.
- Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.