How to Make The BEST Coconut Flour Muffins!

This recipe whips up fluffy, healthy, low carb, and delicious Coconut Flour Muffins! Sweetened with banana puree, they are gluten-free, grain-free, and Paleo!

Looking for muffins with coconut flour that are kid-friendly, or an awesome tea time nibble? 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 Banana coconut flour muffins!

Making Coconut Flour Banana Muffins:

Just a few ingredients are needed for these muffins and here are the basic steps!

Gather all the ingredients. Preheat the oven to 350 degrees F.

Tip: In a small mixing bowl, use a potato masher to puree the banana. You could also use a fork, but the potato masher goes much faster.

Use a potato masher to puree the banana.

Add the wet ingredients (liquid ingredients) to a medium mixing bowl – large eggs, mashed banana, coconut oil, your favorite non-dairy milk (see below for tips), and vanilla extract.

Wet ingredients in a mixing bowl.

Next, add the dry ingredients (coconut flour, baking soda, salt) to the wet ingredients and whisk to combine.

Tip: A whisk works better than an electric mixer (which I do not recommend), and takes just a few minutes to combine.

When fully combined, add the chocolate chips (I prefer dark chocolate chips) and stir them together.

Add chocolate chips and mix well.

Spoon banana muffin batter equally into six muffin cups or silicone liners, in a muffin pan. Add a few dairy-free chocolate chips to the top of each muffin.

For best results, I prefer silicone muffin cup 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 golden brown and a toothpick comes out clean.

Coconut Flour Muffins fresh out of the oven!

Banana Muffins:

Enjoy for breakfast, for snack time, or with afternoon tea!

Bakers Tips:

• 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.
• A preheated oven saves time.
• All ovens are different and these muffins bake for approximately 30 minutes however in your oven it may be 20-25 minutes, so check throughout baking process to prevent over-baking.
• Try using an ice cream scoop to fill the muffin cups keeping muffins uniform in size.
• For extra sweetness, add a tablespoon of coconut sugar or other dry sugar such as white sugar, but I do not suggest adding maple syrup. Add a bit of sugar to the dry ingredients at that step in the process.
• Use your favorite dairy-free milk; almond milk or coconut milk from a carton. I have not tested oat milk in this recipe.
• Try silicone muffin cup liners, but if using paper cups, put the baked muffins in the refrigerator for an hour to assure easier release. Or cool to room temperature on a wire rack.
• Store in an airtight container.
• See additional tips above in the post at the step-by-step directions and detailed instructions in the recipe card.

Additional Notes About Coconut Flour:

1. Coconut flour absorbs and needs a lot of moisture, so there are usually more eggs in a recipe. Generally speaking, the more coconut flour uses extra eggs compared to recipes using regular flour (All purpose flour).
2. Chia egg and flax eggs would not likely work well in this recipe and should not be used as a egg replacer.
3. Coconut flour is lighter than almond flour which makes it ideal for baked goods; donuts, quick bread, rolls, cookies, bars, cakes, muffins, bread, and pancakes.
4. Due to the fiber content, coconut flour is harder for some to digest, so if just starting out, maybe try in small doses (a muffin might be the right size).
5. Coconut flour is best stored in an airtight container in the refrigerator.

What Can Coconut Flour Be Used For?

Baking With Coconut Flour

• Coconut Flour is used in many baked goods, especially grain-free, gluten-free, and Paleo cakes, muffins, bread, and cookies. I’ve used it successfully in meatballs, meatloaf, and my awesome Paleo salmon cakes.

Can I Substitute Almond Flour or Oat Flour for Coconut Flour:

• Due to the unique properties of coconut flour, do not substitute a different flour in this recipe. Other gluten-free flours usually require less moisture and would not work as a 1:1 swap.

Where Can I Buy Coconut Flour?

• Organic Coconut Flour-Now Foods
• Bobs Red Mills Coconut Flour
• Whole Foods
• Trader Joe’s
• Wegmans
• Other grocery stores in your area.

Next time try these Coconut Flour Recipes: Check these out!

• Coconut Flour Banana Bread
• Coconut Flour Chocolate Chip Cookies
• Coconut Flour Vegan Chocolate Donuts
• Paleo Coconut Flour Pancakes
• Edible Cookie Dough
• Meyer Lemon Pudding Cake
• Coconut Flour Cookies – Cut Out Cookies

Paleo Muffins:

• Paleo Double Chocolate Chip Muffins
• Almond Flour Chocolate Chip Muffins

★ Did you make this recipe? Please give it a star rating below!

5 from 22 votes

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How To Make The BEST Coconut Flour Muffins!

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

This easy and delicious Coconut Flour muffins (with banana and chocolate chips) recipe is sure to become your favorite!  A delicious coconut flour banana muffin recipe using coconut flour, bananas, and chocolate chips. Grain-free, gluten-free, dairy-free and Paleo!

Course: Breakfast, Brunch, Dessert, Muffins, Snack

Cuisine: American, Dessert

Servings: 6

Calories: 120 kcal

Author: Christine Galvani

Ingredients

• 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.)

Instructions

1. Preheat oven to 350 degrees F/180 C.

   Gather all the ingredients.  Puree bananas using a potato masher or fork.

2. Place dry ingredients (coconut flour, baking soda, and salt) in a medium-sized bowl and mix.

3. Place the wet ingredients in a bowl and whisk them together.

4. Add dry ingredients to wet ingredients and mix well. Add the chocolate chips and stir.  

5. 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.

6. 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.

7. Cool on a baking cooling rack or eat warm.

Recipe Notes

Bakers Tips:

• 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.
• See additional tips above in the post at the step-by-step directions.

Additional Notes About Coconut Flour:

1. 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.
2. 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.
3. It is lighter than almond flour which makes it ideal for baked goods; donuts, quick bread, rolls, cookies, bars, cakes, muffins, bread, and pancakes.
4. 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).
5. Best stored in a container in the refrigerator.

For best results in ease removing muffins, use silicone muffin liners.  Bonus - they are reusable and easy to clean.

If using paper muffin liners, for best results, and ease of removing muffins, place them in the 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.

Nutrition Facts

How To Make The BEST Coconut Flour Muffins!

Amount Per Serving

Calories 120 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g25%

Cholesterol 54mg18%

Sodium 233mg10%

Potassium 90mg3%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 4g4%

Protein 3g6%

Vitamin A 90IU2%

Vitamin C 1.7mg2%

Calcium 26mg3%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Additional Resources:

Coconut Flour vs. Almond Flour Article

Gluten-Free Blueberry Muffins Made With Coconut Flour