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Before a reader by the name of Sarah suggested this recipe, I didn’t have a banana bread or muffin recipe on the site. I’m not a big fan of bananas so I hadn’t had any desire to make them. To my surprise, these were great! The kids gobbled them up and I really enjoyed them too.
Coconut Flour Banana Bread Muffins
Sarah’s tip was the result of a modification of my apple cinnamon coconut flour muffins. The recipes are really similar. I use coconut flour for the base and a good number of eggs.
Also, this recipe is perfect for making use of those brown-speckled bananas that no one seems to want to eat. As bananas ripen they become sweeter and sweeter (not to mention smooshier), which is ideal for a muffin. You can use bananas at any stage of ripeness, but the really ripe ones work and taste best. And since bananas are naturally sweet, I don’t add any honey to make the banana bread version.
The healthy ingredients in these muffins mean they’re full of fiber and protein and keep the kids full for a good long while. They’re so moist and delicious that I might actually like them better than the apple cinnamon version.
Fun fact: banana peels have all kinds of uses so don’t throw them out!
Make It a Complete Breakfast
I love breakfasts that the kids can just grab for themselves. In fact, these muffins are so fast and easy to make that several of my kids can handle the recipe on their own. Once the muffins are done, they’ll eat them alongside one of several other breakfast options that we frequently have around such as:
- Chia seed pudding
- Crustless spinach quiche – great leftover
- Ham and egg breakfast cups – they cook at the same temperature as the muffins and for a similar length of time; fill up one muffin pan with muffins and one with ham and egg cups!
- Homemade yogurt
- Omelettes, like this summery Caprese omelet
- Sausage stuffed apples
- Strawberry cheesecake smoothies
And of course, muffins are awesome in two other ways too. They’re both portable and freezable! I should make more muffins… maybe some chocolate muffins next time.
Grain Free Banana Bread & Muffins
- 5 eggs
- 2 ripe bananas
- ¼ cup coconut oil (or butter, softened)
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-2 TBSP milk (may not need)
- Preheat the oven to 400°F.
- Grease a muffin tin.
- In a medium sized bowl, mash the banana with a fork.
- Add all the remaining ingredients except for the milk and mix until smooth.
- The batter should be thick, but if it is too thick, add a little milk to thin.
- Spoon ¼ cup into each cavity of the prepared muffin tin.
- Bake for 13-18 minutes until lightly browned and set in middle.
Thanks again to Sarah for sharing her recipe! I definitely recommend these!
What’s your favorite grain free recipe? Will you try these? Tell me below!
Discussion (134 Comments)
So we made this batter but made it in a bread pan. The timing and temp got messed up because of this… any suggestions? We had it on 400 for closer to 30 mins and ended up with the middle slightly undercooked and the top starting to burn. Lower temp for longer? Should the texture be like bread pudding/french toast? What did turn out tasted good… 🙂
It is tougher to do with a big loaf… probably 350 for closer to an hour will get a more even consistency.
Thanks for this. Just baked a loaf at 350 for 45-50 min. and it was perfect! Also added a very small handful of mini chocolate chips and chopped walnuts. YUM!
Our traditional Christmas morning breakfast is french toast casserole. A concoction of italian bread, blueberries, and cream cheese soaked overnight in an egg, milk and maple syrup mixture. Anyway, I made that for my kids this year (new to the grain free thing), but I wanted to try and make it grain free. So I used this recipe and added to each muffin a chunk of cream cheese and a couple blueberries. I covered a few of these baked muffins with the blueberry sauce and it was a great replacement! I love this site and all the great recipes!!
Can you use almond meal instead of coconut flour?
No. Because coconut flour absorbs A LOT of liquid, it is not interchangeable with other flours.
I finally found coconut flour out here in the middle of nowhere and these were first on my list of coconut flour recipes! Amazeballs. My protein powder scoop is probably 1/4 cup vs. 1 teaspoon arrowroot (another thing I can’t find around here), but they turned out great! Not too spongy/eggy like I thought they might be! Totally blogging these and spreading the love! 🙂
These are awesome, I also added chocolate chips (giving up grain first, then sugar…plus using up the stuff in my cupboard, and need a little something sweet since I have given up tons of other sugary junk) Also made with 1 cup of pumpkin instead of banana, and added chocolate chips too. Yum! Thanks for this recipe!!
Just made these – LOVE them!
These were delicious. The texture was surprisingly “muffin-y”, despite the fact that there was so little coconut flour. I added 1/2 cup chocolate chips to the recipe, to increase the kid appeal. Big hit. They would make good cookies, too.
I added some chopped dark chocolate and these were great. We were low on eggs so I used the two we had and added one “flax seed egg” and 2 “chia eggs” to make a total of 5. Worked a treat. Served warm with real butter. I made 12 small muffins, so might go for 10 bigger ones next time. I might have missed it, but if not, it might be good to add on the recipe how many muffins it makes. Thanks!
Thanks, was looking for that information!
Thank you for noting how many you got. Now i know i need to quadruple it!
I personally didn’t like chocolate chips added when I tried it. They seemed almost out of place and didn’t taste quite like what I was imagining. But I do love the muffins on their own! I also add 1/4 tsp of salt to bring out the flavors in the muffin.
Do you know how much a scoop of protein powder is? The scoop in my powder is at least 1/4 cup – much more than 1 tsp of arrowroot. So am I looking to use 1 tsp of protein powder. Sorry for the goofy question.
I haven’t made it with the protein powder myself, but if the scoop is
that big, I’d definitely use half or less. I’ve made this recipe
several times with different amounts of the ingredients, and even
left out the arrowroot altogether, and it always turns out good.
I don’t understand why people are asking. To replace the arrowroot with protein powder. Am I missing something? I don’t see arrowroot.
Thanks for helping us get healthier.
Thank you! I just reread recipe 3x trying to see what I missed. No mention of arrowroot or protein powder. Let’s hope it’s ok since the muffins are in the oven now.
I just made these, and they are good but a little eggy. I am wondering if I followed the correct recipe. A lot of the comments are talking about arrowroot powder and protein powder, but I dont see that in this recipe. Is there a different recipe somewhere, or additions to this one?
I used a regular scoop that came with the 100% protein powder and they are so good!!!
Any idea how to cook with coconut flour if you have an egg allergy? Just curious if it’s even possible.
Flax meal is a great substitute for eggs. Use about 1 tbsp of flax meal to replace each egg, and soak it in 3 tbsp of warm water and let it sit for about 10 minutes. You can also add an extra banana to this recipe to increase binding. Happy baking!
What if you have an egg allergy and flax intolerance? 🙂
I read somewhere that you could do the same thing as the flax with chia seeds. I haven’t tried it though.
I have an egg allergy you could use banana or applesauce 1/4 cup = 1 egg or if you want it to be most do a little bit of both.
Can’t wait to try them. YUM!
they are FABULOUS!!!!
I love this recipe and so does my family :),and most of all my kids .Thanks for an awesome healthy recipe.