Coconut Flour Banana Muffins

These Coconut Flour Banana Muffins are moist, fluffy low-carb banana muffins filled with pieces of shredded coconut.

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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.

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

1. First, beat eggs, melted coconut oil, and vanilla extract (photo 1).
2. 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.

3. Whisk the mashed banana with the wet ingredients (photo 3).
4. 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).

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.
6. 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.

More Low-Carb Muffin Recipes

If you like this recipe, you’ll love these other recipes:

Coconut Flour Blueberry Muffins

Almond Flour Pumpkin Muffins

Keto Chocolate Muffins

Keto Strawberry Muffins

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Coconut Flour Banana Muffins

These Coconut Flour Banana Muffins are moist, fluffy low-carb banana muffins filled with pieces of shredded coconut.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Yield: 6 muffins

Serving Size: 1 muffin

5 from 2 votes

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Ingredients

US Customary – Metric

• ▢ 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

• ▢ ⅓ cup Sugar-Free Chocolate Chips

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.

Want My Kitchen Equipment?

12-Hole Muffin Pan

Muffin Cases

Measuring Cups Set

Mixing Bowls

Tried this recipe?Mention @sweetashoneyrecipes

NutritionServing Size: 1 muffin

Yield: 6 muffins

Nutrition

Serving: 1 muffinCalories: 209.2 kcal (10%)Carbohydrates: 17.5 g (6%)Fiber: 4.8 g (20%)Net Carbs: 12.7 gProtein: 4.7 g (9%)Fat: 14.4 g (22%)Saturated Fat: 10.6 g (66%)Polyunsaturated Fat: 0.6 gMonounsaturated Fat: 1.4 gTrans Fat: 0.01 gCholesterol: 93 mg (31%)Sodium: 184.1 mg (8%)Potassium: 155.3 mg (4%)Sugar: 4.1 g (5%)Vitamin A: 152.5 IU (3%)Vitamin B12: 0.2 µg (3%)Vitamin C: 2.3 mg (3%)Vitamin D: 0.5 µg (3%)Calcium: 41.4 mg (4%)Iron: 1.4 mg (8%)Magnesium: 14.9 mg (4%)Zinc: 0.5 mg (3%)