Two and a half banana bread muffins on craft paper

Banana bread muffins (AIP, paleo, vegan)

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After the success of my coconut free banana bread which uses tigernut (or almond) flour, it seemed only fair to create a coconut flour banana bread muffins, for those who can’t have tigernut nor almond flour.

Well I have to admit that I’ve this in mind for a long time, due to the number of requests I’ve had about recipes using coconut flour. The thing is, it took me a while to finally find the right balance between liquid and coconut flour in my muffin recipe. Because yes, if you have never tried coconut flour before, well, just forget everything you know about baking because chances are, you will totally fail at using it the first time around. This flour has been my biggest struggle ever since I started creating gluten free recipes.

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 from a cookbook or a blog. So yes, this flour has been quite challenging for me.

But as someone who likes a challenge and never gives up, I finally got it right. So without any further ado: here is the recipe!

Oh! I forgot to tell you. These muffins freeze very well and you can make this as a bread instead of muffins if you prefer (just cook the bread about 10 more minutes).

And if you want to see more recipes using overripe bananas you can check the following recipes : banana blueberry muffins or flambéed banana.

Banana bread muffins (AIP, paleo, vegan)

4 from 20 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Breakfast, DessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

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.
  • Line or lightly oil a muffin pan. Fill each muffin cup with batter, 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 !

Notes

  • If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of coconut milk

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4 Comments

  1. Was it supposed to be crumbly before baking? I felt it was very dry…how will it rise? Feels like it will be very dense

    • Bonjour Rosy. No it’s not supposed to be crumbly before nor after baking. It’s hard to tell from a distance what could have gone wrong. Could be because the coconut flour you are using is more dense than the one I use. Also, if you are using cups, don’t pack the flour in. Use a spoon to add the flour to the cup. If possible, I highly recommend using a scale and measuring for weight as it is much more precise. Take care and stay safe.

  2. Did you forget the eggs?

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