Gluten-Free Banana Coconut Muffins With Coconut Flour

By
Teri Gruss, MS
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 08/3/21
Coconut muffins

Getty Images/John Carey

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 servings
Nutrition Facts (per serving)
182 Calories
10g Fat
17g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 182
% Daily Value*
Total Fat 10g 13%
Saturated Fat 2g 12%
Cholesterol 104mg 35%
Sodium 393mg 17%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 6g
Calcium 66mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for gluten-free and dairy-free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.

What's great about this recipe is that it contains zero refined sugar and no grain. These muffins are naturally sweetened with ripe banana, coconut, and coconut flour.

Refrigerate the muffins after they cool overnight to develop flavor and natural sweetness. Enjoy for breakfast, as a pick-me-up afternoon snack, or as a treat for the end of the day. 

Ingredients

  • 3 eggs (room temperature)
  • 2 tablespoons coconut oil (melted, or light olive oil or melted butter)
  • 1/3 cup banana (mashed, ripe; if doubling batch, use one medium ripe banana)
  • 1 teaspoon vanilla extract (Frontier Herbs alcohol-free vanilla flavor)
  • 1/4 teaspoon salt (sea)
  • 1/4 cup coconut flour
  • 1 tablespoon almond meal or hazelnut flour
  • 1/4 teaspoon baking powder (featherweight)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut (shredded, preferably unsweetened)
  • Optional: 2 tablespoons raisins

Steps to Make It

  1. Preheat oven to 400 F / 204 C

  2. Thoroughly grease a 6-cup muffin tin with coconut oil or line with paper muffin liners.

  3. Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature.

  4. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon, and shredded coconut and then whisk together until smooth.

  5. Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)

  6. Bake for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean.

  7. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. The flavor is best one or two days after baking.

Note: If you double the recipe, bake muffins for about 20 minutes and use the toothpick test to check that muffins are done. If not, bake an additional 5 minutes.

2010 (c) Melissa Diane Smith, reprinted with permission

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.