Coconut Flour Banana MuffinS


These muffins are one of my favorite healthy treats to date! They are naturally gluten-free and grain-free. Best of all, unlike most coconut flour baked goods, they have a surprisingly light and fluffy texture.


1. 2 ripe bananas, mashed 2. 4 large egg 3. 1/2 cup coconut flour 4. 1/4 cup coconut oil, melted 5. 1/4 cup honey or maple syrup 6. 1 teaspoon vanilla extract 7. 1/2 teaspoon baking powder 8. 1/2 teaspoon baking soda 9. 1/4 teaspoon salt 10. 1/2 cup shredded coconut (optional, for added texture)



Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup with coconut oil to prevent sticking.


Step 1

In a large mixing bowl, combine the mashed bananas, eggs, melted coconut oil, honey or maple syrup, and vanilla extract. Whisk together until well combined.


Step 2

In a separate bowl, sift together the coconut flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring continuously to avoid lumps. If desired, fold in the shredded coconut for an extra layer of flavor and texture.


Step 3

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Smooth the tops with the back of the spoon for even baking.


Step 4

Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


Step 5

Also Check The Best Gluten-Free Banana Bread