Coconut Flour Banana Muffins (gluten-free, Paleo)

Paleo banana muffins in a towel-lined bowl next to more muffins on a marble table.

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Coconut Flour Banana Muffins (gluten-free, Paleo)

These Coconut Flour Banana Muffins are light, fluffy, moist and packed with banana flavor. Plus they're gluten-free, dairy-free, refined sugar-free, nut-free and Paleo!

Prep Time15

Cook Time26

Total Time41

Course: Snack

Cuisine: American

Servings: muffins

Calories: 120kcal

Author: Don Baiocchi

Ingredients

1 cup mashed bananas from about 2-3 large bananas
2 large eggs room temperature
2 tablespoons coconut sugar
1 teaspoon lemon juice or apple cider vinegar
¾ teaspoon vanilla extract
⅓ cup coconut flour
¼ cup arrowroot flour/starch
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg

Instructions

Heat the oven to 350°.
Line a muffin pan with muffin cups.
In a large bowl, whisk the mashed banana, eggs, coconut sugar, lemon juice (or vinegar) and vanilla extract until blended.
Place a fine-mesh sieve over the mixing bowl and sift in the coconut flour. 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.
Add a slightly heaping ¼-cup scoop to each muffin cup.
Bake for 24-26 minutes, until a toothpick comes out without any raw batter attached.
Let cool completely, then enjoy!

Notes

Substitutions

I do NOT recommend substituting anything for the coconut flour. It's a very unique ingredient that behaves differently than any other flour.

I also don't recommend substituting honey or maple syrup for the coconut sugar. The top of the muffins don't fully bake and the muffins stick to their liners.

You can use tapioca flour/starch in place of the arrowroot.

You can add more of the spices if you want a spiced banana muffin.

You can add 1/4 cup of mix-ins like chocolate chips, chopped nuts, raisins or chopped dates.

Doubling the recipe

You can double the ingredients and you should get 12 muffins.

Make ahead

These keep well in the fridge for up to 5 days. In fact, they actually get more moist the second day and stay that way for the next few days.

Freezer info

Place the muffins in their liners on a baking sheet and place in the freezer. Once the muffins are frozen through (about 2-3 hours), wrap each one individually in plastic wrap and place in an airtight container or baggie.

Freeze for up to 3 months. Thaw overnight in the fridge.

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