Home » Recipes » Banana Coconut Muffins, Gluten Free and Dairy Free

Banana Coconut Muffins, Gluten Free and Dairy Free

These muffins are a current favorite in our house.  They have great flavor, the perfect amount of sweetness and an excellent texture.  I make them dairy free, but you can substitute butter for the coconut oil if you prefer.  These muffins freeze well, so you can save some time by doubling or tripling the recipe and stashing a bunch in the freezer.  I love having a freezer full of goodies that I can pull out for quick and easy snacks.



1/3 cup coconut oil, melted (or butter, melted)

1/3 cup honey

1 tsp vanilla extract

6 eggs, room temperature if using coconut oil

3/4 cup coconut flour, sifted

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

2 ripe bananas, mashed

3/4 cup crispy walnuts or pecans, chopped



Combine the melted coconut oil and honey and mix until well blended.

Add in the vanilla extract and the eggs and mix well.

In a separate bowl, sift together the coconut flour, salt, baking soda, baking powder and cinnamon.

Add the dry ingredients to the wet ingredients and mix until  thoroughly combined.

Fold in mashed bananas and nuts.

Bake in a 350 degree oven for 20 to 25 minutes.

Makes 1 dozen large muffins.


*Note…I use an immersion blender for quick and easy mixing.  I read somewhere that you can skip the sifting step if using an immersion blender, so I tried it and it works.  If using a whisk or electric mixer, sifting the coconut flour is a very important step, since it clumps together.


This post is part of Traditional Tuesdays at Whole.New.Mom ,  Real Food Wednesday at Kelly the Kitchen Kop and the Homemaking Link-up at Raising Homemakers.

2 Responses to Banana Coconut Muffins, Gluten Free and Dairy Free

  1. Oh these look yum! I am trying to go GF one or two days a week – just because (I posted the GF Pumpkin cake at real food wednesday that is how I found you). Anyway…I am going to pin this! Love it!

    • Coconut flour is great for GF baking! I’m not crazy about all the GF flours and starches that are necessary to make a good gluten free baked treat, although I do use them occasionally. I much prefer the coconut flour though. I’ll have to check out your pumpkin cake…I love all things pumpkin. =-)

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