Looking for an easy recipe to use up some overripe bananas? Try these coconut flour banana bread muffins. You will need only 8 simple ingredients to make these gluten free, vegan, paleo and AIP compliant banana bread muffins. They are perfect for a healthy breakfast or snack.
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After the gigantic success of my Coconut free AIP banana bread which uses tigernut (or almond) flour, it seemed only fair to create banana bread muffins with coconut flour, for those who can't have tigernut flour nor almond flour.
Banana muffins and breads are such a delicious way to use up overripe bananas! But when you don't have the time to bake, flambeed bananas are another delicious option! Or if you want to try some tigernut flour muffins, you can try my Banana carrot muffins.
⭐ Why you'll love this recipe
- These coconut flour banana bread muffins are easy to make.
- With just 8 ingredients!
- In just a few simple steps.
📖 Notes about coconut flour
If you have never tried coconut flour before, well, just forget everything you know about baking. Because this flour isn't like any other flour (gluten free or not).
Coconut flour absorbs tons of liquid!! So you absolutely can't use it as a 1:1 substitution for another flour. If you want to use coconut flour for the first time, I strongly advise to use a recipe that uses it from a cookbook or a blog. So yes, this flour has been my biggest struggle ever since I started creating gluten free recipes.
Conclusion: there are no possible substitutions.
Moreover, coconut flour density varies a lot from one brand to another and also according to the climate and amount of humidity in the air.
So first of all, I highly recommend using a scale and measuring for weight rather than using cups especially for this recipe.
And also, you might need to adjust the liquid quantity in this recipe. If you feel that your dough is too dry, add more coconut milk, one teaspoon at a time.
🔪Step by step instructions
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, lemon juice (or ACV), vanilla extract and coconut milk. Mix until well combined. Do not hesitate to use a blender if it's easier for you.
- In a large bowl, combine the coconut flour, baking soda and cinnamon. Stir.
- Add the wet ingredients to the dry and mix until well combined. You should end up with a dough that has a wet feeling when you touch it.
- As coconut flour density varies a lot from one brand to another and also according to the climate (amount of humidity), if you feel that your mix is too dry, add more coconut milk, one teaspoon at a time.
- Line or lightly oil a muffin pan. Scoop the dough and fill each muffin cup with it. You should get about 6 muffins depending on your pan.
- Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà!
👩🏻🍳Top tips
- Tip #1. Fill your muffin tins all the way to the top.
- Tip #2. Never ever open the oven door before the end of the baking time (unless, of course, in case of a danger or problem with your oven). If you open the oven door during the baking time, just to "check how they look", they will fall down or won't rise.
💬 Recipe FAQs
Yes. These muffins freeze very well. Once these banana bread muffins are cooked, allow them to cool completely at room temperature on a plate or wire rack. Once cool, you can freeze them.
Yes. You can make this as a bread instead of muffins if you prefer (just cook the bread about 10 more minutes).
🍪Other recipes using overripe bananas
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Coconut Flour Banana Bread Muffins (vegan, paleo, AIP)
Equipment
Ingredients
- 240 gram (1 cup) overripe banana (weight after being peeled which makes about 2 large bananas)
- 100 gram (1 cup) coconut flour
- 60 milliliter (¼ cup) maple syrup
- 60 milliliter (¼ cup) coconut milk (additive free)
- 1 Tablespoon apple cider vinegar (or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 360° F (180° C)
- Peel the bananas, put them in a large bowl and mash them with a fork. Add the maple syrup, lemon juice (or ACV), vanilla extract and coconut milk. Mix until well combined.
- In a large bowl, combine the coconut flour, baking soda and cinnamon. Stir.
- Add the wet ingredients to the dry and mix until well combined. You should end up with a dough that has a wet feeling when you touch it.
- As coconut flour density varies a lot from one brand to another and also according to the climate (amount of humidity), if you feel that your mix is too dry, add more coconut milk, one teaspoon at a time.
- Line or lightly oil a muffin pan. Scoop the dough and fill each muffin cup with it. You should get about 6 muffins depending on your pan.
- Bake for about 20 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one muffin, the knife should come out clean. And voilà!Bon appétit !
Susan
Made this today and can just taste the coconut flour like it’s all flour texture, the mix was wet enough but the flour is overwhelming, it’s breaking to touch and falling apart into crumbs, what should I change? Thank you,
prismatic
excellent recipe! mahalo, bea, for your deliciousness & creativity. the coconut flour MAKES it! it is so good & clean.
looking forward to sampling more of your delicacies 🥰
cheers with aloha,
prismatic from beautiful hawai’i