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 in refrigerator for an hour for 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.
Kelly @ Hidden Fruits and Veggies says
I’ve been banana crazy lately, these sound like the perfect cure (or maybe they’ll make me MORE banana crazy. Risk I’m willing to take!). Coconut flour is a favorite of mine — it’s perfect to add to a sauce that’s too thin or a recipe I’ve screwed up. It soaks up SO much moisture a tiny bit fixes my huge mistakes 🙂
Christine says
Thanks Kelly, I did read your post about you and bananas. I can relate!
Danene says
I just made these muffins today. I am doing a 21 day sugar detox so I need to have something for the sweet tooth in me. I added 72% dark chocolate to the mix to keep the sugar content low and it has hit the spot. i made mini muffins so I can just grab one when I want something sweet. That way I don’t derail my progress. My husband is doing the fast with me and he has eaten several of these and loves them. Thanks so much!
Christine says
Hi Danene,
Thanks so much for letting me know you enjoyed the muffins! I love your substitution and will try that version soon. Glad the muffins are helping with the 21 day sugar detox too! 🙂
Kavey says
I’ve never tried coconut flour but it’s one I keep meaning to play with, so bookmarking this to try then!
Christine says
Thanks Kavey!
Sandy says
Could I substitute almond milk for the coconut milk?
Christine says
Hi Sandy – I made a batch today substituting unsweetened almond milk for the coconut milk and they turned out awesome! Hope that helps.
Ali @ Home & Plate says
These sound delicious. I like the idea of adding coconut flour and coconut milk. The chocolate adds the sweetness and these stay healthy. Yum.
Christine says
Thanks Ali!
Elaina Newton (@TheRisingSpoon) says
Yum! I’m going to save this to try soon because I’ve been craving muffins and looking for some easy grain-free recipes to try. The good thing about coconut flour (as you mentioned) is that the fiber content is higher so you fill up faster. That means I can get away with eating one muffin instead of 2-4 regular flour ones, haha.
Christine says
Thanks Elaina – I agree!
Kathryn @ FoodieGirlChicago says
These look delicious, and healthy too!!
Christine says
Thanks Kathryn!
Hayly says
In the past some of the coconut flour baked goods I’ve made have been a little dry or just “off”. These muffins are absolute HEAVEN. Delicious and moist. My 8 year old and 17 month old ate them up and asked for more. I had lots of bananas so I added an extra banana and used only 4 eggs and they still came out great. I will be making these again and again. Thank you!!
Christine says
Hayly, I am so glad you and the kiddos love these muffins! I love your substitutions too and will be trying those next time for variation. Thanks for your comment! 🙂
Kristi says
These were a hit! We are not gluten free but trying to watch carbs. I like to experiment with things. I used whole milk because I didn’t have coconut milk and had a tiny bit of agave nectar. I also added some cinnamon and nutmeg.
Kristi says
I added a teaspoon of xanthum gum also.
Kristi says
Well not quite a teaspoon more like 1/2 to a 1/4 teaspoon.
Cynthia says
Made them yesterday. Added honey, extra banana and used dark chocolate. They were perfect and delicious!!
Christine says
Hi Cynthia – Sounds awesome!! Thanks for letting me know; the substitutions sound great!
Cynthia says
Also I used almond milk with coconut milk.
Elaine @ Dishes Delish says
Yummy muffins! My hubby is going to love this recipe because he loves banana anything. Me not so much. I agree with you about coconut flour, once you figure out the liquid/flour mix, it’s fun to work with!
Christine says
Hi Elaine, Oh so glad your hubby will love these!
Ellen says
It’s always nice to have gluten-free options in my recipe collection! These really look delicious.
Christine says
Hi Ellen, Thanks!
Jacqueline Meldrum says
I’ve never tried coconut flour. I must look our for it. Thanks for all the info on it. These muffins look awesome.
Christine says
Hi Jacqueline, Thanks! Hope you love if you try!
Tina Dawson | Love is in my Tummy says
I’ve never worked with coconut flour, but it’s always been on my list! And thanks so much for those tips on coconut flour as well! I’ll be sure to keep those in mind!
Christine says
Hey Tina – Thanks for your comment. Finding the right recipe is key with coconut flour.
Andrea @ Cooking with Mamma C says
I’ve never tried coconut flour but have been so curious. I really appreciate all of your tips! Your muffins look delicious.
Ruthy says
These are so great thank you! My 18month year old loves them too. I added a grated courgette (to sneak in veggies for the little one) and 1 more Tbs of coconut flour and they turned out great.
Taylor says
Can you bake this recipe in a loaf pan to make banana bread? And is it possible to sub the eggs for a flax eggs? It sounds delicious! Thanks for posting!
Christine says
Hi Taylor! I have not tried this recipe in a loaf pan, but it sounds interesting. Maybe a small loaf pan would work, but I have not tried it. I love using flax eggs, but don’t believe they would work in this recipe.