Coconut Flour Banana Muffins (gluten-free, Paleo)

These Coconut Flour Banana Muffins are great as a part of breakfast or as a snack.

They’re light, fluffy, moist and so easy to make.

And they’re gluten-free, dairy-free, refined sugar-free and Paleo friendly.

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Why this recipe works

Banana muffins are right up there with banana bread for easy comfort food baking.

But most recipes use flour, butter and other ingredients that some of us can’t tolerate.

So I created a banana muffin with coconut flour to make it gluten-free and grain-free. A few other simple swaps makes it Paleo, too!

Coconut flour is a very unique ingredient. It’s great for gluten/grain-free baking but it’s also very absorbent. A little bit goes a long way.

But that’s a good thing – since you don’t need very much, it doesn’t add a coconut flavor.

I also add arrowroot flour/starch – this helps give the muffins a light, fluffy, cake-y texture.

I also use coconut sugar instead of regular white sugar. It’s an unrefined sweetener that adds a bit of a brown sugar-y flavor that works really well in these banana coconut flour muffins.

And while I did omit the butter, I’m not replacing it with anything. The bananas and eggs add enough moisture to keep these muffins moist for days.

Plus I add cinnamon, ginger and nutmeg for good measure. The spices don’t come through strongly – they’re actually very subtle – but without them the muffins taste a little flat.

And that’s it! Check out the FAQ below to read more about substitutions, make ahead info and freezer information for these banana muffins with coconut flour.

And this recipe is easy to double to make 12 muffins.

What you need

Ingredients:

• 1 cup mashed bananas – from about 2-3 large bananas; they should be fairly ripe, like yellow skin with a lot of black spots
• 2 large eggs, room temperature – if they’re cold, submerge them in very warm water for 5 minutes
• 2 tablespoons coconut sugar
• 1 teaspoon lemon juice or apple cider vinegar – this is the acid that reacts with the baking soda to help the muffins rise, but don’t worry, you can’t taste either one!
• 3/4 teaspoon vanilla extract
• 1/3 cup coconut flour
• 1/4 cup arrowroot flour/starch
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon fine sea salt

Equipment:

• a muffin pan
• muffin cups
• a large mixing bowl
• a fine-mesh sieve
• measuring spoons
• measuring cups
• a whisk
• a spatula (the kind for stirring, not flipping)
• a 1/4 cup ice cream/cookie scoop with a lever (or 1/4-cup measuring cup)
• a cooling rack

How to make Coconut Flour Banana Muffins

Step 1

Heat the oven to 350°.

Step 2

Line the muffin pan with muffin cups.

Step 3

In a large bowl, whisk the mashed banana, eggs, coconut sugar, lemon juice (or vinegar) and vanilla extract until blended.

Step 4

Place a fine-mesh sieve over the mixing bowl and sift the coconut flour into the bowl. Remove the sieve and add the arrowroot, cinnamon, baking soda, ginger, nutmeg and salt. Whisk (or stir with a spatula) until completely blended. The batter might be lumpy but that’s fine.

Step 5

Add a slightly heaping 1/4 cup scoop to each muffin cup.

Step 6

Bake for 24-26 minutes, until a toothpick comes out without any raw batter attached.

Step 7

Let cool completely, then enjoy!

FAQ

Other recipes you might like:

1. Coconut Flour Pumpkin Bread
2. Coconut Flour Pumpkin Muffins
3. Coconut Flour Waffles
4. Coconut Flour Pancakes
5. Coconut Flour Sweet Potato Pancakes

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