This recipe whips ups fluffy, healthy, low carb and delicious Coconut Flour Muffins! Sweetened with banana puree, they are gluten-free, grain-free and Paleo!
Kid-friendly, and an awesome tea time nibble or sweet tooth fix! Breakfast just got better!
Hmmm…Why is it that some coconut flour recipes turn out fab and others not so much? I really wanted to know. Because when I started using this fiber-rich flour, I wanted to be able to predict success.
And hold it in my hand in the form of delicious edible creations, like these amazing muffins!
Making Coconut Flour Muffins:
Just a few ingredients are needed for these amazing muffins!
Gather all the ingredients.
Tip: Use a potato masher to puree the banana.
Use a potato masher to puree the banana.
Add the wet ingredients to a mixing bowl – eggs, mashed banana, coconut oil, non-dairy milk, and vanilla.
Wet ingredients in a mixing bowl.
Next, add the dry ingredients (coconut flour, baking soda, salt) to the wet ingredients and whisk to combine.
When fully combined, add the chocolate chips and stir together.
Add chocolate chips and mix well.
Spoon equally into six muffin liners, in a muffin tray. Add a few dairy-free chocolate chips to the top of each muffin.
I prefer silicone liners, since the muffins release with ease (don’t stick), but paper liners also work.
Bake at 350 degrees F. for about 30 minutes until lightly browned and a toothpick comes out clean.
Coconut Flour Muffins fresh out of the oven!
Enjoy for breakfast, as a snack, brunch or with afternoon tea!
Bakers Notes:
- Be careful not to over-mix the muffin batter. It’s best not to use an electric mixer unless it has a low setting. Beating the muffins may produce tough muffins instead of light and fluffy.
- Try using an ice cream scoop to fill the liners keep muffins uniform in size.
- Try silicone liners, but if using paper liners, put the baked muffins in the refrigerator for an hour to assure easier release.
Additional Notes About Coconut Flour:
- Due to the unique properties of coconut flour, you cannot substitute any other flour in this recipe. Other gluten-free flours usually require less moisture and would not work as a 1:1 swap.
- Coconut flour absorbs and needs moisture, so there are usually more eggs in a recipe. Generally speaking, the more coconut flour you use, the more eggs and/or liquid you will need to add.
- It is lighter than almond flour which makes it ideal for baked goods; donuts, quick bread, rolls, cookies, bars, cakes, muffins, bread, and pancakes.
- Due to the fiber content, it is harder for some to digest, so if just starting out, maybe try in small doses (a muffin might be the right size).
- Best stored in a container in the refrigerator.
Looking for other amazing recipes? Check these out!
Paleo Double Chocolate Chip Muffins
Almond Flour Chocolate Chip Muffins
Coconut Flour Vegan Chocolate Donuts
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This easy and delicious Coconut Flour muffins (with banana and chocolate chips) recipe is sure to become your favorite! A delicious muffin recipe using coconut flour, bananas, and chocolate chips. Grain-free, gluten-free, dairy-free and Paleo!
- 2 large eggs
- 1/8 cup coconut oil (melted)
- 1/4 cup non-dairy milk (coconut or almond would work well)
- 1/2 teaspoon vanilla extract
- 1/4 cup organic coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 banana (1 large or 2 small - about 3/4 cup mashed)
- 1/8 cup dairy-free chocolate chips (plus one tablespoon extra for sprinkling on top of muffins prior to baking.)
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Preheat oven to 350 degrees F/180 C.
Gather all the ingredients. Puree bananas using a potato masher or fork.
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Place dry ingredients (coconut flour, baking soda, and the salt) in a medium-sized bowl and mix.
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Place the wet ingredients in a bowl and whisk together.
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Add dry ingredients to wet ingredients and mix well. Add the chocolate chips and stir.
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Place 6 paper muffin liners or silicone liners in a muffin tray. Using a large ice cream scoop, divide batter evenly among the six regular sized muffin cups. Optional: add an additional tablespoon of chocolate chips to the top of each muffin.
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Bake at 350 degrees F. for about 30 minutes, until the tops of the muffins are lightly browned and an inserted toothpick comes out clean.
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Cool on a baking cooling rack or eat warm.
For best results in ease removing muffins, use silicon muffin liners. Bonus - they are reusable and easy to clean.
If using paper muffin liners, for best results, and ease of removing muffins, place in refrigerator for an hour or more.
*Bakers tip - start with room temperature ingredients.
Muffins are best consumed the same day but will last an additional day stored in the refrigerator.
This recipe makes 6 regular size muffins.
Update Notes: This post was originally published on January 27, 2015, but was republished with an updated recipe, new photos, step by step instructions and photos, baking tips and a video in September 2018.
Thank you for using my affiliate links, which at no extra cost to you, provides me with a small commission that helps with the running of this site. I look forward to creating and posting many more delicious recipes for you.
Jeanne-Marie Schumann
July 22, 2019 at 5:50 amRecipe sounds great. Gonna try it for sure !
Silly question but you said if using paper liners, put in fridge an hour. You mean just the liners, or the filled liners !? Do you grease the liners?
Christine Galvani
July 23, 2019 at 3:16 pmNot silly at all. I did not grease the liners, but a light coating would be okay. After the muffins have baked in the paper liners, I let them cool for a few minutes and then put in the refrigerator for an hour. This helps assure the muffin will release from the paper liner. Thank you for your question, I see the confusion and will update the post.