Coconut Flour Muffins

5 from 1 vote

These coconut flour muffins are always soft, fluffy, and full of banana-coconut flavor. They're also gluten-free, dairy-free, paleo, and refined sugar-free!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: coconut flour muffins

Servings: muffins

Author: Sabine Venier

Ingredients

⅓ cup coconut flour sifted
1 teaspoon baking powder
3 large eggs at room temperature
½ cup mashed ripe banana
⅓ cup honey
3 tablespoons coconut oil melted
¼ cup coconut milk
½ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 350°F (177°C). Line a muffin pan with 9 muffin liners or grease the cups with non-stick cooking spray.
In a medium bowl, whisk together the sifted coconut flour and baking powder.
In a separate bowl, beat the eggs lightly. Add the mashed banana, honey, melted coconut oil, coconut milk, and 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.

Notes

Add ½ to 1 cup of your favorite mix-ins to the batter before baking! Chocolate chips, nuts, or dried fruits will all work well.
To Store: Keep the cooked and cooled muffins at room temperature in an airtight container for up to 3 days.
To Freeze: Store in a freezer-safe bag or container for up to 3 months. Let the muffins thaw at room temperature before serving.
Mama says, “Check your labels!”

Nutrition