We have a special ingredient to thank for these, light, fluffy, healthy, low carb and delicious Coconut Flour Muffins! Made with banana and chocolate chips, they are also grain free and paleo!
They make a delicious snack, breakfast on the go, a tea time nibble or sweet tooth fix! All with decent and fairly nutritious ingredients. Did I mention they are very kid friendly?
The BEST Coconut Flour Muffins (with chocolate chips)!
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.
If this is a puzzle to solve, I’m in. Because, well…results!
Now, imagine this – it’s like having an easy button on your kitchen counter. 🙂
Baking Your Coconut Flour Banana Muffins:
Due to the unique properties of coconut flour, you cannot substitute any other flour in this recipe. Now, that I have been using coconut flour for a while, it has become very familiar to me. It wasn’t always that way. I had not even heard of it until a few years ago. Now, with my gluten-free lifestyle, it is a mainstay.
What You Should Know About Coconut Flour:
A few things I have learned about coconut flour along the way –
- Coconut flour absorbs moisture and therefore needs moisture, so there are usually more eggs in a recipe with this flour. 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; quick bread, rolls, cookies, bars, cakes, muffins, bread and even 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).
- The low carb, high fiber property of this flour may make it a good choice for celiacs, diabetics and those that use the GI Index.
Storing Coconut Flour:
To keep my organic coconut flour as fresh as possible, I store in a sealed container in the refrigerator. Since you use less than traditional flour, it can last awhile.
Extra Tips To Try With Coconut Flour:
- Try replacing crackers or breadcrumbs in your meatloaf or meatballs with coconut flour. Try adding about half the amount you would and go from there. Add some liquid if you need to.
- Or try adding some to thicken a gravy.
- It can also be used as a breading for fish or chicken.
Having said that, and with some experience using coconut flour, I can say it is one of my favorite flours (try Anthony’s or Let’s Do Organic brands) to work with. And I do prefer organic non-GMO coconut flour.
I have also experimented with coconut flour by making cut-out cookies with icing. In this recipe, I made hearts for Valentine’s Day, but this cookie recipe would work with any cookie cutter shape.
Related: Chocolate Glazed Donuts, Cut Out Cookies, Fluffy Pancakes, Lemon Pudding Cakes, Best Paleo Banana Bread
Coconut Flour Chocolate Chip Muffins:
These delicious muffins would make the perfect healthier treat to accompany a breakfast such as a delicious egg scramble or a super healthy smoothie. How about this muffin as a lovely afternoon snack or dessert.
Looking forward to adding more coconut flour recipes to the blog in the future. Be the first to hear by subscribing to the email list!
If you try this recipe, let me know! Leave a comment, rate it, and I would love if you tagged a photo #24carrotkitchen on Instagram!
Christine
Favorite products used in this recipe: Coconut Flour (Anthony’s or Let’s Do Organic), coconut milk, vanilla extract, chocolate chips, electric mixer, mixing bowls, muffin liners, muffin tray, ice cream scoop.
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.
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.
- 5 large eggs
- 1/4 cup coconut oil (melted)
- 1/2 cup coconut milk (canned)
- 1/2 teaspoon vanilla extract
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 bananas (mashed)
- 1/4 cup chocolate chips . (I use Enjoy Life brand as they are dairy free. They make mini and regular size)
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Place bananas in an electric mixer and blend until bananas are mashed consistency. Then add the rest of the wet ingredients, eggs, one at a time and blend well after each, coconut oil, coconut milk, and vanilla.
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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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Add wet ingredients to dry ingredients and mix well. Place 12 paper muffin liners in a muffin tray. Add chocolate chips to the batter and using a large ice cream scoop, divide batter among a dozen (12) regular sized muffin cups. Optional: add an additional 1/4 cup or a few chocolate chip morsels 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 slightly browned and an inserted toothpick comes out clean.
Easy to Pin It Strip:
Grain, gluten, and dairy-free? Welcome to your place for easy, delicious recipes that everyone will love and request over and over!
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 🙂
Thanks Kelly, I did read your post about you and bananas. I can relate!
I need to hunt down coconut flour since these, and the pancakes!, look amazing!. Maybe I should make my own, really easy to do.
Hi Paula,
Yes, you will love these!
I see you use “standard” paper muffin cups. How in the world did you get these to not stick?!?! I’ve switched out to silicone because of the sticking. Thanks!
Hi Anne,
The muffins do stick a little, which doesn’t bother me, but thanks for the tip about the silicone!
Christine
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!
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! 🙂
I’ve never tried coconut flour but it’s one I keep meaning to play with, so bookmarking this to try then!
Thanks Kavey!
Could I substitute almond milk for the coconut milk?
Hi Sandy – I made a batch today substituting unsweetened almond milk for the coconut milk and they turned out awesome! Hope that helps.
These sound delicious. I like the idea of adding coconut flour and coconut milk. The chocolate adds the sweetness and these stay healthy. Yum.
Thanks Ali!
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.
Thanks Elaina – I agree!
These look delicious, and healthy too!!
Thanks Kathryn!
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!!
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! 🙂
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.
I added a teaspoon of xanthum gum also.
Well not quite a teaspoon more like 1/2 to a 1/4 teaspoon.
Made them yesterday. Added honey, extra banana and used dark chocolate. They were perfect and delicious!!
Hi Cynthia – Sounds awesome!! Thanks for letting me know; the substitutions sound great!
Also I used almond milk with coconut milk.
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!
Hi Elaine, Oh so glad your hubby will love these!
It’s always nice to have gluten-free options in my recipe collection! These really look delicious.
Hi Ellen, Thanks!
I’ve never tried coconut flour. I must look our for it. Thanks for all the info on it. These muffins look awesome.
Hi Jacqueline, Thanks! Hope you love if you try!
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!
Hey Tina – Thanks for your comment. Finding the right recipe is key with coconut flour.
I’ve never tried coconut flour but have been so curious. I really appreciate all of your tips! Your muffins look delicious.