These coconut flour muffins are one of my favorite coconut flour recipes ever! They’re made with just 8 ingredients and are naturally gluten-free, dairy-free, grain-free, and paleo-friendly. And because I sweeten them with mashed bananas and honey, they’re also refined sugar-free! These easy muffins always turn out perfectly soft, and are the perfect base for adding different flavors and mix-ins.

Homemade Coconut Flour Muffins

These muffins are similar to our almond flour banana muffins and gluten-free banana muffins but are extra filling and satisfying thanks to the coconut flour. You’ll notice there’s a lot more liquid added to this batter (eggs, coconut oil, coconut milk, honey); that’s because coconut flour absorbs moisture like a sponge! The ratios have to be just right to create a soft, fluffy, moist muffin. I’ve tested and re-tested this recipe, and I’m confident it’s as perfect as it can be! I recommend following my recipe as written for the best results.

Ingredients

• Coconut Flour: This is made from dried and ground coconut meat. A little goes a long way! Please don’t substitute it with other flour blends, or the ratios will be thrown off.
• Baking Powder: A must-have for giving baked goods rise. Always double-check the label to make sure it’s gluten-free. Use a paleo baking powder if you’re making this recipe paleo-friendly.
• Eggs: Use large eggs and let them come to room temperature before using. These help the muffins to rise and are just as important as the baking powder! I don’t recommend substituting the eggs in this recipe.
• Mashed Banana: Use very ripe bananas for the best flavor and sweetness.
• Honey: Naturally sweetens the muffins without refined sugars. You try using maple syrup or agave nectar as a substitute for honey, but they may change the taste and texture.
• Coconut Oil: Helps to keep the muffins moist and adds a subtle coconut flavor. If your coconut oil is solid, gently melt it first before using. You can do this on the stovetop or in the microwave—don’t let it get too hot!
• Coconut Milk: Adds even more coconut flavor and moisture.
• Pure Vanilla Extract: Makes all the flavors pop.

Tips and Suggestions

• Sift the coconut flour before mixing it with the other dry ingredients. Coconut flour tends to clump, so sifting it helps break up any clumps that might have formed.
• Room-temperature eggs combine better with other ingredients, making for a smoother batter and fluffier muffins. Let your eggs sit out for at least 30 minutes to an hour before using them.
• Choose the ripest bananas you can find! I use bananas that are almost fully brown. They may not look very appealing, but they mash easily and are so much sweeter than green or yellow bananas.
• Be careful not to overmix the batter. Overmixing can lead to tough and dense muffins. Mix until all the ingredients are combined.
• I know they smell amazing, but it’s a good idea to let your coconut flour muffins cool in the pan for at least 5 minutes before removing. They’ll be very soft and fragile when they first come out of the oven, and cooling in the pan helps them set and hold their shape.

Can I Prepare the Batter in Advance?

I don’t recommend preparing the batter too far in advance, as coconut flour tends to absorb moisture quickly, which can affect the texture of the baked muffins. However, you can mix the dry ingredients together and store them in an airtight container for up to a week. Then, all you need to do is combine the flour mixture with the wet ingredients and proceed with the recipe!

What Mix-Ins Can I Add?

This coconut flour muffins recipe is delicious as it is, but I’d never say no to mix-ins! Try folding in chocolate chips, nuts, dried fruits, or even fresh fruit (see our almond flour blueberry muffins for inspiration!). I’d add ½ to 1 cup of mix-ins to the batter before baking.

Can I Freeze These Muffins?

Yes, you can freeze these coconut flour banana muffins. Allow them to cool completely, then place them in an airtight freezer-safe bag or container. They’ll keep well in the freezer for up to 3 months! Let them thaw at room temperature for 1-2 hours or overnight before enjoying. You can also reheat them in the microwave for 20-30 seconds or in a preheated 300°F oven for 5-10 minutes if desired.

Storage Instructions

For short-term storage, keep your coconut flour muffins in an airtight container at room temperature for up to 3 days. Let them cool completely before storing to stop any excess moisture from building up and making them soggy.

More Coconut Flour Recipes to Try!

• Coconut Flour Banana Bread
• Coconut Flour Pancakes
• Coconut Flour Chocolate Chip Cookies
• Coconut Flour Brownies
• Coconut Flour Bread

How to Make Coconut Flour Muffins Step-by-Step

Preheat your oven to 350°F. Line a muffin pan with 9 muffin liners or grease the cups with non-stick cooking spray. In a medium bowl, whisk together ⅓ cup sifted coconut flour and 1 teaspoon baking powder.

In a separate bowl, beat 3 large eggs lightly.

Add ½ cup mashed banana, ⅓ cup honey, 3 tablespoons melted coconut oil, ¼ cup coconut milk, and ½ teaspoon pure vanilla extract. Whisk until well combined.

Add the dry ingredients to the wet ingredients and mix until a thick, smooth batter forms, being careful not to overmix.

Divide the batter evenly among the prepared muffin cups, filling them about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.