Introduction
You’ll love these tender, gluten-free muffins that pack a nutritious punch. Their natural sweetness comes from ripe bananas, while coconut flour creates a satisfying texture. They’re a perfect grab-and-go breakfast or a wholesome snack.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 muffins
Ingredients
- 3/4 cup mashed banana
- 1/2 cup coconut flour
- 3 eggs
- 3 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes) ()
- 2 tbsp coconut oil (melted)
- 1.5 tsp baking powder
- 1.5 tsp vanilla
- 1/3 cup mix-ins (chopped nuts, berries, chocolate chips, etc.) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 8 paper liners or grease the wells well.
- In a large mixing bowl, combine the mashed banana, eggs, melted coconut oil, and vanilla. Whisk until smooth and well incorporated.
- In a separate medium bowl, whisk together the coconut flour, Joy Filled Eats Sweetener, and baking powder to break up any lumps.
- Add the dry flour mixture to the wet banana mixture. Stir with a spatula until a thick, uniform batter forms. Be sure to break up any clumps of coconut flour.
- If using, gently fold your chosen mix-ins into the batter until just distributed.
- Divide the batter evenly among the 8 prepared muffin cups. The cups will be quite full.
- Bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Variations
- Flavor Twist: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.
- Texture Contrast: Before baking, sprinkle the tops with a little extra sweetener or a few reserved mix-ins for a crunchy topping.
- Double Batch: This recipe is easy to double. Just be sure to mix the batter thoroughly to incorporate all the coconut flour.
- Mini Muffins: For bite-sized treats, bake in a mini muffin tin for 12-15 minutes.
Tips for Success
- Ensure your bananas are very ripe (lots of brown spots) for maximum natural sweetness and easier mashing.
- Let the batter sit for 3-5 minutes after mixing. Coconut flour absorbs a lot of moisture, and this rest period helps the batter thicken to the right consistency.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or in a toaster oven until heated through.
FAQ
Can I use a different sweetener?
Yes, you can use an equal amount of granulated erythritol, monk fruit sweetener, or regular sugar. Liquid sweeteners like honey or maple syrup will alter the wet/dry balance and are not recommended as a direct substitute.
Why is my batter so thick?
This is normal. Coconut flour is highly absorbent and creates a thicker batter than traditional wheat flour. Letting it sit for a few minutes before baking allows the flour to fully hydrate.
Can I make this recipe egg-free?
This recipe has not been tested without eggs. Eggs provide necessary structure and moisture in gluten-free baking with coconut flour; substitutes like flax eggs are unlikely to work well here.
My muffins are crumbly. What happened?
This usually means they were slightly over-baked. Coconut flour baked goods are best when just set. Also, make sure you used exactly 3/4 cup of mashed banana, as it’s a key moisture source.
Can I use melted butter instead of coconut oil?
Yes, melted and cooled butter can be used as a 1:1 substitute for the melted coconut oil.
Are these muffins keto-friendly?
With the sweetener listed and without high-carb mix-ins, they are relatively low in net carbs. Calculate the exact macros based on your specific brands and any optional additions.