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Banana Coconut Flour Muffins » Simple and Healthy Recipe! ✅

Banana Coconut Flour Muffins are a great way to start your day. Gluten-free soft muffins loaded with natural sweetness? Tell me every time! The best part about making these easy banana muffins is that they are low carb without taking away any of the flavor. Only 6.4 net carbs each!

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Once you’ve combined the wet ingredients with the dry ingredients, you’ll be on your way to making the best banana muffin recipe you’ve ever had. Not only do the flavor of ripe bananas stand out, they are also very soft and chewy. I based it on my coconut flour muffins and I may like this version even more.

My kids LOVE it when I make this homemade muffin recipe because they consider it a dessert. Being able to eat dessert for breakfast is a pretty fun feeling when you’re a kid. (and let’s be real, even as an adult)

Be sure to check out myKeto Carrot Cake Muffins for another low carb breakfast recipe. It’s full of healthy ingredients with a simple balance of sweetness.


banana puree – Make sure you have ripe bananas, otherwise the sweetness factor will go down a bit.

coconut flour – This helps make the muffins gluten-free, grain-free, and also adds a hint of coconut flavor.

Joy Filled eat sweetener – This is my favorite sweetener for all my sweets and treats.

Coconut oil – You can also use avocado oil or even vegetable oil.

Egg – The three eggs act as a binder for the muffins. I’m not sure this recipe can be made without eggs. If you try to use an egg substitute let me know how they come.

baking powder – This is added to make the muffins light and fluffy.

Vanilla – Pure vanilla extract is best.

Mixture – Have fun with plugins. You can add dried fruit, nuts, chocolate chips, or whatever you like.

How to make Banana Coconut Flour Muffins

take a step A: Preheat oven to 350°. Line 8 holes of a standard muffin tin with paper cups. Spray with cooking spray.

take a step Two: Combine all ingredients in a medium bowl. Blend until smooth. Mix into any desired mix.

Pro Tip: If you plan on adding a lot of fun fillings, like sugar free chocolate chips, you can use a large bowl.

Step three: Divide the dough into 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 the peanut butter – You can really pop the flavor when you add some peanut butter to the mix. These Gluten Free Coconut Flour Muffins would taste great that way. Almond butter would also taste delicious. I recommend thinning the nut butter with a little coconut oil and then stirring it into the batter in each individual cup.

Add the dark chocolate chips – Part of the fun of mixing different ingredients is that you can change it up. White chocolate chips and milk chocolate chips are also good choices in banana coconut flour muffins.

Sprinkle with a little cinnamon – Nothing says fall charger than a little added cinnamon! Ginger, nutmeg, and pumpkin cake spices also taste good when combined with bananas.

Pour some maple syrup – Who says you can’t add a little extra sweetness to the top of these muffins? Think about how a poke cake is made when you make it. Make a couple of holes in the top and then when you drizzle in maple syrup (or try honey) it will go down through the holes.

add the walnuts – Sliced ​​almonds, chopped pecans, or even walnuts would taste so good! Macadamia nuts and pineapple give it a tropical touch.

Common questions

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 gluten-free flour type you choose for this recipe. Look at my photos of dough and take the same texture. Simply discover the options of gluten-free flours and then use the desire that best suits your needs.

Why don’t my muffins taste much like bananas?

If you use bananas that are not ripe enough, you will lose the banana flavor. The dough should be filled with ripe plantains for the best flavor.

Be sure to mash the bananas well too so that the banana flavor spreads throughout, rather than having big lumps in random banana bites.

Can I put this easy snack in the freezer?

Bet! If you want to bake banana muffins with coconut flour and freeze them, give this a try. Let the muffins cool completely, then store in an airtight, freezer-safe container.

When you’re ready to thaw the muffins and enjoy them, move them to the refrigerator to thaw. You can also freeze them in portions and freeze 2-3 per freezer bag to make them last longer so you can enjoy them over time.

How do I know the muffins are baked in the oven?

The best way to ensure your buns are cooked through is to use a toothpick and place it in the center of the bun. If the toothpick comes out clean, the muffins are cooked and ready to come out of the oven.

Keep in mind that the buns will continue to cook a bit longer while they’re in the pan. You can remove them and let them cool on a wire rack for the best end result.

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Banana and coconut flour muffins

Banana Coconut Flour Muffins are a great way to start your day. Gluten free, dairy free, tender muffins with 6 net carbs!


Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Course: breakfast, snack

American kitchen

Servings: 8

Calories: 106.1

Cooking mode Prevents screen from dimming

  • Preheat oven to 350 degrees. Line 8 holes of a standard muffin tin with paper cups. Spray with cooking spray.

  • Combine all ingredients in a medium bowl. Blend until smooth. Mix into any desired mix. Divide into 8 muffin tins.

  • Bake for 25-30 minutes until muffins are lightly browned around the edges and feel firm when pressed with fingers.

Nutrition: Nutritional values ​​are for one muffin. There are 6.4 NET carbs per muffin without toppings. If you add the supplements, the nutritional values ​​will change.
mixture: If you add nuts, berries, or chocolate chips, you could make more than 8 muffins. Fill bags only ⅔ full.
Notes on sweeteners:

Serving Size: 1 muffin | Calories: 106.1 | Carbs: 9.6g | Protein: 3.4g | Fat: 6.2g | Saturated Fat: 4.5g | Polyunsaturated fat: 0.4 g | Monounsaturated fat: 0.8g | Trans Fat: 0.01g | Cholesterol: 61.4mg | Sodium: 40.2mg | Potassium: 175.1mg | Fiber: 3.2g | Sugar: 3.3g | Vitamin A: 102.6 IU | Vitamin C: 1.8mg | Calcium: 42.9mg | Iron: 0.6mg

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