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Baked Coconut Flour Muffins in muffin tin.
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How To Make The BEST Coconut Flour Muffins!

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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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 the salt) in a medium-sized bowl and mix.
  3. Place the wet ingredients in a bowl and whisk 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 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 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.