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 !
Mimi
It was dry and crumbly for me as well, but I do love the taste. I think next time I will weigh as you say and maybe add another banana. I am so glad I found this recipe as it means I found you! I am a French woman living in the US my whole life, who was diagnosed 25 years ago with ankylosing spondylitis as well. I am hoping to heal my pain and stiffness as you have done. I look forward to learning more from you.
eve
Can you explain what "wet to the touch" means? Is it supposed to be fluid like a batter or drier?
Bea C.
You can see the consistency in the process pictures. "Wet to the touch" means that when you touch the dough you can feel that the dough is wet (not dry).
Tijana McAllister
Taste and smell great. My batter looked similar to the photo, was wet to touch, and I used a scale. They're so crumbly I can not get them out of the muffin tin.
Karo
Note: 100 gram does not equal to 1 cup, 1 cup is a little over 240 grams. I’m going to make the muffins tonight, using the metric system.
Stephanie
I was happy to find a recipe that I had the ingredients for but, unfortunately, it was very dry and crumbly. I couldn’t get them out of the pain. I will still eat them so I won’t waste the ingredient but I’m disappointed.
Eve
Can I replace baking soda with baking powder? I don't care for the taste of baking soda. Or perhaps do 1/2 and 1/2? would that work ro would i need to adjust the quantities?
Merci!
Bea C.
Hi Eve. You will need more baking powder: about 1 Tablespoon which is 3 times the quantity of baking soda. So you might need to adjust the liquid quantities.
Eve
Thank you!
RS
Awesome recipe. Thanks a lot Mam for this wonderful recipe. Tried and came out well. We all enjoyed its delicious taste. While baking its aroma filled my house. I made with homemade coconut flour.
Bea C.
Bonjour RS. Thank you so much for your wonderful comment. I'm thrilled to hear that you love these muffins 🥰🥰🥰 And great job making your own homemade coconut flour!!
Leah
For being gluten free, egg free, and flax seed free these are pretty good! Very good flavor, yes a bit crumbly but that’s expected. I added a significant amount more coconut milk maybe like 1/3 a cup or so and some coconut oil to help with dryness. Yummy!
Graciela
Hola Bella Bea!!! Hice esta receta,tuve que agregar más leche de coco extra y quedó bien el tema es que se desarma mucho,sería bueno probar y agregar a la preparación arrurruz o fécula de mandioca para que no se desarme.voy a probar de ese modo y te escribo,besos😘
Stephanie
Hello!
I was wondering if this recipe could be used with apples instead of bananas and turn out well?
Bea C.
Bonjour Stephanie. I haven't tried this recipe with apples but I believe it would work. Let me know if you try!
Silvina
Hello Bea!
I’m writing from Argentina, and I have to say that your recipe is great!
I have done it several times, and I have tried a few adaptations as well:)
I have used four or five dates soaked in coconut milk, instead of maple syrup, and I have made an orange loaf using sweet orange potatoes (two cups instead of two bananas) together with a whole orange ( I used rind and the pulp, removing the whole white skin). I followed the rest of your recipe in the rest 🙂
It’s the best sweet bread I’ve tried so far!
I’m also intolerant to a number of foods, including eggs; and I cannot find tigernut flour in my country, so this recipe was perfect.
Thank you very much for sharing it, as well as all your comments and experiences! I really love your blog.
gohealthywithbea
Hola Silvina. Estoy muy contenta de ver que soy leido en Argentina! (lo siento mi espanol no es muy bueno). Thank you so much for your kind message and for your feedback on substitutions: other readers might also be interested. 🤩 And last but not least: I'm super thrilled to hear that you love my blog!!! ❤️❤️❤️❤️ Thank you for taking the time to let me know.
Graciela
En Argentina si tenemos chufas,solo hay un productor y está en Buenos Aires se consigue por mercado libre yo las encontré por ahí y son de calidad de exportación,la vende de dos kilos y vos tenés que procesarlas o usar una licuadora y tenés la harina,no es tán cara considerando que es el único que la produce.
Bea C.
Hola Graciela. Contenta de hablar contigo otra vez. Muy interesante informacion, gracias por compartirla. Que te vayas bien!
Rachel
Bonjour! Je viens de faire ces muffins. Ils sont tres bien! Ils sont un peu secs. Donc, prochaine fois, je pense je vais ajouter de la sauce de pomme.
But they were SO good nevertheless. Merci! (Sorry, my french is a wee bit rusty)
gohealthywithbea
Bonjour Rachel! Merci beaucoup!❤️❤️ I'm glad that you liked this recipe. And yes coconut flour often needs liquid adjustments. Whenever I make this recipe at my parent's house in the French country side during winter (when the fireplace is going strong) I have to adjust the liquid quantity compaired to what I use in my Parisian apartment! By the way, your French is perfect!!
Sarah
Smells amazing but so crumbly they fell apart completely. Such a shame.
Liliana
Hi. Are you using coconut milk(usually sold in can) or coconut drink (usually sold in cardboard boxes)?
gohealthywithbea
Bonjour Liliana. I'm using coconut milk (usually sold in can) that conains only coconut and water (no additives).
Kaly
Mine turned out too dry and crumbly even after adding several teaspoons of milk. :/ Could I use almond flour instead next time?
gohealthywithbea
Bonjour. I'm sorry to hear that it didn't work out for you. Unfortunately, like I've said in the notes there are no possible substitutions because coconut flour doesn't work like other flours. But the good news is that I have a banana bread recipe that uses almond flour. You can find it here: Coconut free Banana bread (AIP, paleo, vegan)
Albebi
That looks as a nice simple recipe, especially when you have just coconut flour at home 🙂 Will definitely try it.
nikki
mine turned out crumbly before and after but tastes good. do i just keep adding coconut milk until it looks like a regular batter?
gohealthywithbea
Well it’s more of a wet dough than a batter. Yes you need to adjust the coconut milk quantity to your coconut flour specificities. Even I have to adjust the quantities when I’m baking those at my parent’s house where it’s much dryer than in my appartment.
Lindsay
Can I use flax milk in this recipe instead of coconut milk?
gohealthywithbea
Bonjour Lindsay. I’m sorry, I have never tried flax milk so I really can’t tell you if it would work in this recipe. I’m guessing that it would but I can’t tell you for sure.
Miranda
Did you forget the eggs?
gohealthywithbea
Bonjour Miranda. There are no eggs in this recipe because I’m allergic to them. The eggs are replaced by the bananas in this recipe. I hope you will enjoy it.
Rosy
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
gohealthywithbea
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.
Angela Fouere
Disappointing. Very dry and crumbly. Used a scale as suggested and followed all other recommendations.
Jen
I made it once and it was a little dry and gritty, but I liked the flavor. So I tried again and upped the amount of banana by a third. Now I freaking love them. I haven't had any really good baked product since starting AIP and these really did it for me. Thank you for putting in the work on this recipe. I don't tolerate cassava and can't find tiger nut flour so this was a real mitzvah.
gohealthywithbea
Bonjour Jen. thank you for your comment! I'm thrilled to hear that you loved this recipe even though your first attempt at making it was not a success. Yes, sometimes recipes need adjustments to take into account the humidity level, temperature of where one lives. You did a great job doing so!!