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Coconut Flour Banana Muffins

5 from 31 votes
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This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

These Coconut Flour banana muffins are moist, fluffy low-carb banana muffins filled with pieces of shredded coconut.

Two coconut flour banana muffins with yellow muffin paper and shredded coconut on top.

My son loves bananas, and since he has ADHD, I am trying to offer him gluten-free, low sugar breakfasts and snacks made with wholesome ingredients. While I used to make his treats with maple syrup like my wholewheat banana muffins, or almond flour brownies, I noticed that sugar impacts his behavior and attention, and that’s a documented effect.

These coconut flour banana muffins contain ripe bananas, but in a small amount to keep the sugar low, but their taste and texture are similar to classic banana muffins.

This recipe is inspired by two previous low-carb breakfast recipes, my coconut flour muffins and almond flour banana muffins.

Why You Will Love Baking Coconut Flour Banana Muffins

  • Quick and easy
  • Naturally gluten-free and grain-free
  • Low-sugar and low-carb friendly
  • Moist, fluffy, and packed with banana flavors
  • Dairy-free
  • Nut-free

Ingredients For Coconut Flour Banana Muffins

You need just a few wholesome ingredients for these muffins:

  • Large Eggs – The size of your eggs matters because coconut flour is highly liquid absorbent. Small eggs will result in dry muffins.
  • Coconut Flour – It’s a low-carb, gluten-free flour that makes these banana muffins four times lower in carbs than regular banana muffins. A banana muffin contains about 50g of net carbs, but coconut flour lowers the carbs to 12g per muffin.
  • Mashed Bananas – Ripe bananas have more flavors, and it has the same amount of natural fructose as yellow bananas. Pick the type you like the most.
  • Vanilla Extract for flavor.
  • Coconut Oil or melted butter are excellent options and deliver the same muffin texture.
  • Baking Powder to raise the muffins
  • Unsweetened Shredded Coconut – This boosts the coconut flavor of the muffins. But feel free to swap for chopped nuts like walnuts, pecans, or almonds. I prefer to keep the muffins nut-free, and sometimes, I swap coconut for sugar-free chocolate chips.
  • Salt for flavor
  • Cinnamon – This marries well with the banana flavors and makes the muffins taste like banana bread.
  • Sugar-Free Crystal Sweeteners like allulose or erythritol

Making Coconut Flour Banana Muffins

Making Coconut Flour Banana Muffins
  1. First, beat eggs, melted coconut oil, and vanilla extract.
  2. On a chopping board, mash the banana with a fork and pack in measuring cups to measure the amount called by the recipe.
Making Coconut Flour Banana Muffins
  1. Whisk the mashed banana with the wet ingredients.
  2. Add the dry ingredients: coconut flour, shredded coconut, cinnamon, baking powder, and salt. Stir until the muffin batter is thick and well combined.
Making Coconut Flour Banana Muffins
  1. Line a 12-hole muffin tray with paper liners. Grease with cooking oil spray. Then, use a mechanical cookie scoop to scoop the batter into a lined muffin pan. If you like, sprinkle some extra shredded coconut on top of the muffins.
  2. Bake the muffins in a preheated oven at 350°F (180°C) for 30 minutes or until the top is golden brown, and a toothpick inserted in the center of the muffins comes out clean. Transfer onto a cooling rack and cool completely at room temperature.

Expert Baking Tips For Banana Coconut Flour Muffins

  • Use fresh coconut flour – Coconut flour clumps up quickly, and it won’t absorb liquid as much if the batch of flour is too old.
  • Measure the banana precisely – If you decrease the mashed banana, the muffins won’t be moist. You can replace some of the mashed banana with some mashed green banana to cut down sugar a little more.
  • Pick ripe bananas to avoid sweetener – Bananas with black spots on their skins are ultra sweet, but they don’t contain more sugar. It’s a great way to boost the natural sweetness of the muffins and remove the added sugar-free sweetener.
  • Double up the recipe to make coconut flour banana bread – This recipe has been written for half a batch of coconut flour muffins, but you can double up the recipe and bake in a 9-inch x 5-inch loaf pan to make banana bread.
  • Play with flavors – Swap the coconut for chopped nuts or swap melted coconut oil for nut butter to boost proteins. Peanut butter or almond butter is a tasty swap to oil in this coconut flour banana muffin recipe.
  • Grease generously the paper liners to prevent the muffins from sticking to the paper. Coconut flour muffins tend to stick more to the liners.
A stack of two coconut flour banana muffins with the one one top half bitten showing the light, fluffy muffin crumbs.

More Low-Carb Muffin Recipes

If you like this recipe, you’ll love these other recipes:

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a stack of two coconut flour banana muffins with yellow muffin paper and shredded coconut on top

Coconut Flour Banana Muffins

These Coconut Flour banana muffins are moist, fluffy low-carb banana muffins filled with pieces of shredded coconut.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 6 muffins
Serving Size: 1 muffin
5 from 31 votes

Ingredients

Optional

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with 6 paper liners. Grease very well with cooking oil spray. Set aside.
  • In a large bowl, whisk the wet ingredients: eggs, melted, cooled coconut oil, and vanilla extract.
  • Mash the banana on a chopping board with a fork, measure the amount called by the recipe, and whisk in the previous bowl.
  • Whisk in dry ingredients: coconut flour, unsweetened shredded coconut, cinnamon, baking powder, and salt.
  • Fill the 6 muffin paper liner evenly or up to 3/4 level with the muffin batter and sprinkle extra shredded coconut on top.
  • Bake for 30 minutes or until golden brown and the toothpick inserted in the center of the muffin comes out clean.
  • Cool at room temperature on a cooling rack.

Notes

Storage

  • Fridge – Store in an airtight container in the fridge for up to 4 days.
  • Freezer – Freeze for up to one month in sealed freezer bags and thaw at room temperature the day before.
Tried this recipe?Mention @sweetashoneyrecipes
Serving Size: 1 muffin
Yield: 6 muffins
Serving: 1muffinCalories: 209.2kcal (10%)Carbohydrates: 17.5g (6%)Fiber: 4.8g (20%)Net Carbs: 12.7gProtein: 4.7g (9%)Fat: 14.4g (22%)Saturated Fat: 10.6g (66%)Polyunsaturated Fat: 0.6gMonounsaturated Fat: 1.4gTrans Fat: 0.01gCholesterol: 93mg (31%)Sodium: 184.1mg (8%)Potassium: 155.3mg (4%)Sugar: 4.1g (5%)Vitamin A: 152.5IU (3%)Vitamin B12: 0.2µg (3%)Vitamin C: 2.3mg (3%)Vitamin D: 0.5µg (3%)Calcium: 41.4mg (4%)Iron: 1.4mg (8%)Magnesium: 14.9mg (4%)Zinc: 0.5mg (3%)
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!

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    2 Thoughts On Coconut Flour Banana Muffins
  1. 5 stars
    Just wanted to say thank you! THese coconut flour banana muffins are a breakfast lifesaver. Moist, flavorful, and my kids love them. You’ve made mornings easier!

  2. 5 stars
    Quick shoutout! Your muffins are the perfect on-the-go snack. I added a handful of dark chocolate chips – absolute heaven. Cheers!

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