Coconut Flour Banana Muffins
By Carine Claudepierre
Published on 11/17/2023 - Last updated on 08/28/2024
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These Coconut Flour Banana Muffins are moist, fluffy low-carb banana muffins filled with pieces of shredded coconut.
My son loves bananas, and I am trying to offer him gluten-free, low-sugar breakfasts and snacks made with wholesome ingredients. While I used to make his treats with maple syrup like my wholewheat banana muffins, or almond flour brownies, I noticed that sugar impacts his behavior and attention, and that’s a documented effect.
These coconut flour banana muffins contain ripe bananas, but in a small amount to keep the sugar low, but their taste and texture are similar to classic banana muffins. This recipe is inspired by two previous low-carb breakfast recipes, my coconut flour muffins and almond flour banana muffins.
Why You Will Love These Muffins
- Quick and easy
- Naturally gluten-free and grain-free
- Low-sugar and low-carb friendly
- Moist, fluffy, and packed with banana flavors
- Dairy-free
- Nut-free
Ingredients and Substitutions
You need just a few wholesome ingredients for these muffins:
- Coconut Flour – It’s a low-carb, gluten-free flour that makes these banana muffins four times lower in carbs than regular banana muffins. A banana muffin contains about 50g of net carbs, but coconut flour lowers the carbs to 12g per muffin.
- Mashed Bananas – Ripe bananas have more flavors, and it has the same amount of natural fructose as yellow bananas. Pick the type you like the most.
- Large Eggs – The size of your eggs matters because coconut flour is highly liquid absorbent. Small eggs will result in dry muffins.
- Vanilla Extract for flavor.
- Coconut Oil or melted butter are excellent options and deliver the same muffin texture.
- Baking Powder to raise the muffins
- Unsweetened Shredded Coconut – This boosts the coconut flavor of the muffins. But feel free to swap for chopped nuts like walnuts, pecans, or almonds. I prefer to keep the muffins nut-free, and sometimes, I swap coconut for sugar-free chocolate chips.
- Salt for flavor
- Cinnamon – This marries well with the banana flavors and makes the muffins taste like banana bread.
- Sugar-Free Crystal Sweetener like allulose or erythritol.
Making Coconut Flour Banana Muffins
- First, beat eggs, melted coconut oil, and vanilla extract (photo 1).
- On a chopping board, mash the banana with a fork (photo 2) and pack in measuring cups to measure the amount called by the recipe.
- Whisk the mashed banana with the wet ingredients (photo 3).
- Add the dry ingredients: coconut flour, shredded coconut, cinnamon, baking powder, and salt (photo 4). Stir until the muffin batter is thick and well combined (photo 5).
- Line a 12-hole muffin tray with paper liners. Grease with cooking oil spray. Then, use a mechanical cookie scoop to scoop the batter into a lined muffin pan (photo 6). If you like, sprinkle some extra shredded coconut on top of the muffins.
- Bake the muffins in a preheated oven at 350°F (180°C) for 25 to 30 minutes until the top is golden brown, and a toothpick inserted in the center of the muffins comes out clean. Transfer onto a cooling rack and cool completely at room temperature.
Expert Baking Tips
- Use fresh coconut flour – Coconut flour clumps up quickly, and it won’t absorb liquid as much if the batch of flour is too old.
- Measure the banana precisely – If you decrease the mashed banana, the muffins won’t be moist. You can replace some of the mashed banana with some mashed green banana to cut down sugar a little more.
- Pick ripe bananas to avoid sweetener – Bananas with black spots on their skins are ultra sweet, but they don’t contain more sugar. It’s a great way to boost the natural sweetness of the muffins and remove the added sugar-free sweetener.
- Double up the recipe to make coconut flour banana bread – This recipe has been written for half a batch of coconut flour muffins, but you can double up the recipe and bake in a 9-inch x 5-inch loaf pan to make banana bread.
- Play with flavors – Swap the coconut for chopped nuts or swap melted coconut oil for nut butter to boost proteins. Peanut butter or almond butter is a tasty swap to oil in this coconut flour banana muffin recipe.
- Grease generously the paper liners to prevent the muffins from sticking to the paper. Coconut flour muffins tend to stick more to the liners.
More Low-Carb Muffin Recipes
If you like this recipe, you’ll love these other recipes:
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Coconut Flour Banana Muffins
Ingredients
- 3 large Eggs
- ⅓ cup Coconut Flour
- ⅔ cup Mashed Banana
- 2 tablespoons Melted Coconut Oil or melted butter
- ¼ cup Granulated Sweetener allulose or erythritol
- 1 teaspoon Vanilla Extract
- 2 teaspoons Baking Powder
- ⅓ cup Shredded Coconut
- 1 ½ teaspoon Cinnamon
- ¼ teaspoon Salt
Optional
Instructions
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with 6 paper liners. Grease very well with cooking oil spray. Set aside.
- In a large bowl, whisk the wet ingredients: eggs, melted, cooled coconut oil, and vanilla extract.
- Mash the banana on a chopping board with a fork, measure the amount called by the recipe, and whisk in the previous bowl.
- Whisk in dry ingredients: coconut flour, unsweetened shredded coconut, cinnamon, baking powder, and salt.
- Fill the 6 muffin paper liner evenly or up to 3/4 level with the muffin batter and sprinkle extra shredded coconut on top.
- Bake for 30 minutes or until golden brown and the toothpick inserted in the center of the muffin comes out clean.
- Cool at room temperature on a cooling rack.
Notes
Storage
- Fridge – Store in an airtight container in the fridge for up to 4 days.
- Freezer – Freeze for up to one month in sealed freezer bags and thaw at room temperature the day before.
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Just wanted to say thank you! THese coconut flour banana muffins are a breakfast lifesaver. Moist, flavorful, and my kids love them. You’ve made mornings easier!
Quick shoutout! Your muffins are the perfect on-the-go snack. I added a handful of dark chocolate chips – absolute heaven. Cheers!