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Coconut Flour Banana Muffins

April 22, 2011 by Laura 98 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I’ve been having so much fun playing with this Gluten Free/Dairy Free Muffin recipe! We’re on the home stretch of the Gluten Free Experiment we’ve been conducting at our house (more on that soon), but I guarantee you we’ll continue to make these muffins and all the fun variations I’m coming up with whether we’re gluten free or not. What a healthy little muffin (that just so happens to taste like cake).

Coconut flour is high in fiber, high in protein, making it a wonderful addition to your diet. I find coconut flour at Tropical Traditions or Amazon. I’m so in love with this stuff that I might just write a post all about it someday soon.

I don’t recommend substituting whole wheat flour in this recipe. Coconut flour and wheat flour are not created equal. If you want a Whole Wheat Banana Muffin recipe, check out this one! We love it!

Coconut Flour Banana MuffinsYum

1/2 cup Coconut Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
6 eggs
4 Tablespoons Coconut Oil, melted
1/4 cup honey
2-3 ripe, mashed bananas
1/2 cup nuts (optional)

Mix all ingredients together, then pour batter into a well greased (or paper lined) muffin pan. Bake at 350 for 15-25 minutes. Makes 12 muffins.

coconut_flour_banana_muffins[1]

I never put nuts in muffins because 5 out of 6 of us don’t care for them in our baked goods. How ’bout you? Are you a nutty kind of person? (I really mean to ask if you like nuts in your muffins…not if you consider yourself to be nuts, but feel free to answer according to how you’re feeling today.)

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Filed Under: Bread and Breakfast, Gluten Free, Recipes Tagged With: banana muffin, coconut flour, Gluten Free, healthy, recipe

Comments

  1. T Hollis says

    April 22, 2011 at 9:01 pm

    I have some coconut flour but haven’t taken the time to try it out. I will try your muffin recipe tomorrow. Looks great!

    Reply
  2. AnnaC- Momma On A Mission says

    April 22, 2011 at 9:03 pm

    Oooooo this sounds delicious! I have some leftover coconut that I was thinking about making into flour, and now I have a good reason to!

    Reply
  3. Samantha says

    April 22, 2011 at 9:08 pm

    I am a nutty person myself, but my husband and daughter could care less for them… Sometimes though, if I feel like it, I will make a few or an extra loaf of whatever I am making with nuts in it for me!

    & you thought I actually called myself nutty!! =]

    Reply
  4. LMuse says

    April 22, 2011 at 9:14 pm

    Have you ever tried baking with almond flour? Gluten free and lots of protein! A bit on the expensive side, but versatile enough to use in savory recipes and sweets. I only thought of it because I’ve got a really good banana muffin recipe that uses almond flour that I got from a gluten-intolerant friend of mine.

    Happy baking!
    -L

    Reply
    • [email protected] says

      April 24, 2011 at 6:56 pm

      No, I’ve never tried but I’d love to. It sounds wonderful!

      Reply
      • Betty Dailey says

        March 18, 2022 at 5:01 pm

        Neither I nor my husband cared for coconut flour muffins.

        Reply
    • Nancy says

      June 8, 2013 at 6:38 pm

      http://empoweredsustenance.com/avoid-almond-flour/ moderation and variety with go us on vegetables :)

      Reply
  5. Yvonna says

    April 22, 2011 at 10:09 pm

    Sadly I have diverticulitis and no-matter how much I love nuts I can’t have. I can’t even have popcorn :( Can a person make fresh coconut flour and if so how? Blessing’s

    Reply
    • [email protected] says

      April 24, 2011 at 6:56 pm

      Yes, but I’ve never done it before so I’m not sure how to do it!

      Reply
  6. Ann says

    April 23, 2011 at 8:08 am

    If you’re not crazy about all the eggs in gluten free cooking, one tablespoon of flax seed meal mixed with 3 tablespoons of water equals one egg. You can also use Egg Replacer that you can find in most health food stores. But I prefer the health benefits of flax seed.

    Reply
  7. Wendy Hawkinson says

    April 23, 2011 at 8:25 am

    I can’t wait to try them! We are a “no nuts in our bake goods” kinda family.

    Have a Happy Easter!

    Reply
  8. Laurie says

    April 23, 2011 at 9:54 am

    These look wonderful, I have to try them, especially if they taste like cake.

    Reply
  9. Cheryl says

    April 23, 2011 at 11:03 am

    Gonna hafta look for some coconut flour on sale! Sometimes we feel like nuts and sometimes we don’t! ;)

    Reply
  10. Kathy says

    April 23, 2011 at 12:47 pm

    I love nuts in my muffins, but one of my boys does not like notes, so I make some with and some without.

    Can you make these with just regular flour?

    Reply
    • [email protected] says

      April 24, 2011 at 6:57 pm

      No, I don’t recommend it. Instead, I’d use this recipe: https://www.heavenlyhomemakers.com/whole-wheat-banana-bread-and-muffins

      Reply
  11. Colleen says

    April 23, 2011 at 1:34 pm

    Thanks for a great recipe to try as I must follow a GF diet and can’t wait to try this. I like nuts, but my family doesn’t so no nuts will go in this recipe. :-)

    Reply
  12. bikey mama carie says

    April 23, 2011 at 2:01 pm

    we all love nuts but not in the choc chip cookies for one of us so a double batch it is. I’m not ready to shell out for “other” flours, we just don’t eat baked goods unless it is flour kind every once in a great while. will splurge one of these days because like you said they are so very healthy!

    Reply
  13. Tara says

    April 23, 2011 at 2:37 pm

    I love nuts in baked goods. I’ve always liked crunchy with soft and warm with cold (think warm brownie with cold ice cream) and sweet with savory. I like to mix it up!

    Reply
  14. Mary says

    April 23, 2011 at 2:39 pm

    I’ve never tried coconut flour–I’m intrigued. Ours is definitely a nutty family. We love walnuts and almonds here, although walnuts are my nut of choice for baking. In basic wheat breads that I bake, I almost always add sunflower seeds.

    Reply
  15. Becky says

    April 23, 2011 at 6:39 pm

    I think I will make some of these. I’ll have to look for coconut flour. I love nuts in most baked goods, but my husband has diverticulosis so he can’t have nuts. It makes him sad because he loves them. So, I now divide banana bread and similar recipes in half and make half with and half without nuts.

    Reply
  16. Sheila says

    April 24, 2011 at 6:38 pm

    I eat low carb and would like to try this without the banana and honey… sort of like a coconut flour nut muffin with (pecans or walnuts). Any suggestions?

    Reply
    • [email protected] says

      April 24, 2011 at 6:58 pm

      Try this one: https://www.heavenlyhomemakers.com/gluten-free-dairy-free-muffins

      Reply
    • Madeleine says

      May 2, 2012 at 6:46 am

      I eat low carb (well, basically — I eat Primal) as well, so I just make my muffins with Stevia. They are delish and only about 8-10 net carbs per serving, depending on the size of your bananas!.

      Reply
  17. Harmony says

    April 27, 2011 at 10:18 am

    I just made these and I think I must have done something wrong! They smell so yummy but turned out like wet sponges – maybe I needed more coconut flour (?) or maybe the 3 bananas I used was too many (?). The muffins didn’t rise at all, took way longer to bake, and were still soggyish (I know that is not a real word!). Any suggestions? I love the taste and would like to try it again!

    Reply
    • Laura says

      April 27, 2011 at 7:57 pm

      Aw, bummer. Yes, maybe a little more coconut flour, or yes, maybe just 2 bananas instead of 3. Hope they work better next time!

      Reply
    • Jessica says

      July 28, 2011 at 3:22 pm

      Mine were a bit like that, too. Next time I will try 2 bananas & possibly reduce an egg.

      Reply
      • Stephanie says

        August 25, 2011 at 3:25 pm

        Mine are like soggy wet muffins too…my first attempt at coconut flour and disappointed.

        Reply
        • Debbie says

          November 21, 2011 at 8:26 am

          Yup, mine also. Since going vegan, I used chia seed/water replacement and may reduce that next time. I’m not ready to totally give up yet, so will try again reducing the amount of chia seed egg replacement I used as it was a pretty hefty amount and probably double or more in amount than the flour! ;-)

          Reply
    • Erica says

      November 21, 2011 at 5:59 pm

      Mine didn’t turn out either – still wet after 20 minutes in the oven. I used three bananna’s and 3/4 cup coconut flour. Also – should the coconut oil have been melted? My batter had chunks of it in it. I added some mini-chocolate chips but I don’t think they made a difference. I’m so sad that 6 eggs have been wasted!!

      Reply
      • Laura says

        November 22, 2011 at 10:00 am

        I’m sorry you had trouble with this recipe. I’ve now edited the instructions to include that yes, the coconut oil works better if melted. And I changed the cook time on the instructions because while for some ovens, 17 minutes is long enough, some take as long as 25 minutes. Sounds like yours maybe needed a longer baking time. Sorry I wasn’t specific enough in my instructions!

        Reply
        • Erica says

          December 5, 2011 at 1:47 pm

          No worries – I posted that too soon. I ended up leaving the muffins in the oven much longer and let them cool in the pan. I thought they tasted awesome (didn’t look that great) and was bumbed that my husband wouldn’t try them but nothing was wasted as I kept them in the frig and ate most of them! :-)

          I was also wondering if your farm fresh eggs are smaller than the regular large eggs that I had from the grocery store. Maybe that is why they were still soggy after baking for 20 minutes.

          Reply
        • [email protected] says

          December 19, 2011 at 1:57 pm

          The eggs are about the same size as store bought. Every oven is
          different though so that may be the problem! :)

          Reply
        • Erin Turner says

          January 24, 2012 at 1:16 pm

          My muffins are a little more soggy than I anticipated as well. But I’m pretty sure it is because I used our own eggs which are HUGE! Next time, I’ll use 1-2 eggs less and slightly more cocunut flour! But the taste is incredible and I love the fact that I can use our own eggs and our own honey for this recipe! Thanks for sharing!

          Reply
  18. Donna says

    April 27, 2011 at 10:42 am

    These sound good. I am going to bake some this morning but I am adding chocolate chips to them. Yummm…….. We are a split family some nutty some not and I mean that in the fullest sense in tastes and personality! ~grin~

    Reply
  19. Kristi says

    June 16, 2011 at 10:54 pm

    Delish!!!!!

    Reply
  20. Emily says

    July 20, 2011 at 12:07 pm

    Is there another sweetener I can use besides honey? I just got my coconut flour today and I can’t wait to try baking with it! Thank you :)

    Reply
    • Laura says

      July 20, 2011 at 12:33 pm

      I think you should be able to substitute any kind of sweetener – mayple syrup, brown sugar, sucanat – I’ve not tried it though so I’m not sure if it will be a one-to-one substitution. If you sub brown sugar or sucanat, you may want to use a little less coconut flour.

      Reply
  21. Annie says

    July 21, 2011 at 4:08 pm

    We are a learning to love nuts kinda family. I have never liked nuts much until I started chopping them pretty finely in my pampered chef food chopper (any like chopper would work). At first, I liked the nutty flavor and the health benefits but was not a big fan of a huge chunk of nut in my food. Now we all enjoy our baked goods with a lot of nuts and are less particular about them being small. It has taken us about two years to go from pecan dust to lots of all kinds of nuts. It has opened up a whole new world of flavors and textures. Admittedly, I love that we are all less “picky” in general.

    Reply
  22. Paula L. says

    July 24, 2011 at 4:54 pm

    This sounds so yummy! I would love to read about your gluten free/dairy free experiment. Please don’t wait too long.

    Reply
    • Laura says

      July 24, 2011 at 4:56 pm

      Here are the results of our experiment: https://www.heavenlyhomemakers.com/our-gluten-free-experiment-results-and-a-new-hope :)

      Reply
  23. Brigitte says

    August 23, 2011 at 7:52 am

    Hi Laura,

    Can you utilize any other oil instead of coconut oil?

    I don’t have any coconut oil but truely missing to eat real food I need all GF recipes. I haven’t found anything close to real or as I recall. Just learning how to use Coconut flour.. Realizing can’t use the same amount as for all purpose flour. Thank you for your time.

    Reply
    • Laura says

      August 23, 2011 at 10:52 am

      You can use butter instead and it will turn out great!

      Reply
  24. Kristin says

    September 17, 2011 at 10:13 am

    I made these muffins and added a bit of my own twist. I added some grated lemon and ginger to the muffin mix. I topped each with shredded coconut before popping them in the oven.

    Thanks for the coconut flour inspiration! It always amazes me how far just a little bit of the flour goes! Happy baking!

    Reply
  25. Naomi says

    September 30, 2011 at 8:49 am

    Yum, I’m going to make these today, thanks for the recipes!!!

    Have you ever tried ‘So Delicious’ Coconut milk? I switched to this milk quite a few months ago and I love it, I sub it in pancakes, waffles, cookies, etc. It doesn’t taste like coconuts, but it’s so much better for you than dairy milk, though my kids won’t drink it straight, they like regular milk. :) But I do sneak it into their baked goods and they never know! :)

    Reply
    • Naomi says

      September 30, 2011 at 8:51 am

      This milk is organic also!(all I buy is organic dairy milk also) It is fairly expensive, I can usually find it on sale at Safeway for $2.99 for a 1/2 gallon, which normally lasts me a week. :)

      Reply
  26. Mayira says

    October 30, 2011 at 4:00 pm

    I made these for breakfast tomorrow. They look and smell so good.

    Just wondering, when you make muffins a day ahead, how do you store them? I feel like I go through so many Ziplock bags, but I just don’t have time to make a fresh breakfast in the morning. Do you store them in the fridge or on the counter, and what do you put them in? Thanks.

    Reply
    • [email protected] says

      November 3, 2011 at 11:21 am

      Laura stores hers in the fridge in a ziplock bag that she reuses over and over.

      Reply
  27. Nicole says

    January 23, 2012 at 10:26 am

    I’m going to try these today (with nuts). I only have one ripe banana so I’m going to halve the recipe, which should be perfect since I’m only baking for two people :-)

    I’ve been reading your site for a while and love it, but this will be the first recipe I try. I’ll let you know how they turn out!

    Reply
    • Nicole says

      January 30, 2012 at 10:01 pm

      The muffins turned out great! Thanks for the recipe!

      Reply
  28. Shonda says

    January 23, 2012 at 4:21 pm

    I have coconut flour, but have not made anything with it. I have all this stuff, so I will make this!

    Reply
  29. Elisabeth Joy Brown says

    February 9, 2012 at 1:56 pm

    If you don’t like nuts…try chocolate chips! I used Enjoy Life gluten-free chips and they were awesome! Who doesn’t love a banana chocolate chip muffin? Especially when they are healthy! Yay!

    Reply
  30. Susan says

    March 4, 2012 at 9:10 am

    I like nuts in my muffins BUT the heat damages their fragile oils so I started just adding chopped nuts to cream cheese frosting and frost my muffins. Or even stir into butter.

    Reply
  31. Lisa says

    March 20, 2012 at 11:48 am

    Can I use butter or veg oil instead of the coconut oil? I don’t have any of that on hand.
    Thanks!

    Reply
    • Laura says

      March 21, 2012 at 6:24 am

      I avoid using vegetable oil, so I’d say use real butter and these will be great!

      Reply
  32. Missy says

    May 15, 2012 at 10:50 am

    Great recipe, thanks for sharing! The best coconut flour banana muffins I’ve found so far. :)

    Reply
  33. Sheri says

    May 29, 2012 at 1:49 pm

    We were unprepared for the AWESOME DELICIOUSNESS of these muffins! I used 3 bananas, 5 eggs, and added 1 tbsp of flax meal and some chocolate chips. Definitely took the 25 minutes to bake and I let them cool in the pan. They are very moist and heavy, good things in our book:)

    Reply
  34. Theresa says

    June 7, 2012 at 9:22 pm

    Ooh…I’m making these tomorrow!!! I need wheat/sugar free. Thank you Laura :)

    Reply
  35. Melinda says

    June 24, 2012 at 2:42 pm

    Thanks for this recipe! I’ve been looking for low-carb, low-GI recipes due to my gestational diabetes. From the brief research I did on coconut flour, I think this recipe might fit the bill. :-)

    Reply
  36. Tanya says

    August 15, 2012 at 1:08 pm

    After reading through a few recipes, and looking at all the “bad” comments on this recipe, I decided to go with my gut feel and tried it this morning.

    I used 5 small eggs (fresh from our chickens ), 1 Tbs flax meal mixed with 3 Tbs water , 1/2 cup of dark 72 % chocolate chips, 1 tsp vanilla essence, 1 tsp cinnamon powder and used melted butter instead of coconut oil. Baked them for 30 mins.

    WELL !!! They are the absolutely best muffins I have ever had. I was worried they would taste too eggy. They don’t ! They are really really good and I thank you for posting this recipe. Can’t wait for my kids to try them this morning.

    Reply
  37. Stacy @Stacy Makes Cents says

    December 6, 2012 at 7:46 am

    We love these! Since I use home-grown eggs, they tend to be MUCH larger – so I only use 5 for this recipe….with 3 bananas. Turns out great every time! :-) Thanks Laura!

    Reply
  38. Teresa says

    February 2, 2013 at 1:47 pm

    VERY good recipe! I used 4 Jumbo eggs and 1 small egg so 5 total and 4 small bananas. Only other tweaking I did was to add 1/2 tsp vanilla. I have baked with coconut flour for a while now but this is one of the best recipes I have tried. Thanks!

    Reply
  39. Catherine says

    February 16, 2013 at 1:27 pm

    I made these for my 12 month old and 3 year old. I left out the honey since babies shouldn’t have honey. It was sweet enough with the banana! My three year old willingly ate them and said they were really good! My 12 month old ate half of one and had a huge smile on her face and was so happy. She kept saying, “Mmmm Mmmm Mmm!” I thought they were really good too!

    Reply
  40. Anne says

    March 15, 2013 at 2:33 pm

    Thank you for working out this recipe and then sharing it. I am going to make it immediately – those bananas I bought are very very ripe.

    Reply
  41. Leah says

    March 19, 2013 at 2:57 pm

    My muffins didn’t turn out. I baked them 25 minutes and they look like odd-shaped lumps. They aren’t cake-like either and don’t taste very good. Not sure what went wrong. I followed the recipe EXACTLY with no additions or substitutions. Back to the drawing board….

    Reply
  42. Sarah S says

    May 16, 2013 at 5:46 pm

    The good news is I found this recipe. The bad news is I found this recipe!! ;) These are delicious. Mixed in the blender as suggested and that worked great. I used three ripe bananas and added 1tsp of vanilla. FANTASTIC!

    Reply
    • Sarah S says

      May 16, 2013 at 5:48 pm

      oh, and mixed in 1/4 cup of mini choco chips and
      put 1 & 1/2 chocolate chunks (3 half pieces) on top. :)

      Reply
  43. Karen says

    May 31, 2013 at 9:29 am

    These turned out nicely, and have a nice subtle sweetness. I like the moistness and always enjoy the texture of things made with coconut flour. I filled my muffin tins about half full, and not knowing how high they’d rise, I still had batter left, so ended up w/ 16 muffins that rose to the top of the tins. Perfect size for my small kids! I used only 2 large bananas. Great recipe.

    Reply
  44. Rachel says

    September 22, 2013 at 8:10 am

    Mmmm got these in the oven right now. I followed your recipe but left out the honey (used 3 largish RIPE bananas). I also left out nuts. I love nuts but am out ATM! ;) I’m very tempted to go sprinkle some chocolate chips on some after reading all the comments… Will reply after tasting- very excited!! My oven tends to take the full length of time recommended for any recipe, so I’m preparing myself for these to take slightly longer than the 25 minutes… But that’s my oven. We’ll see! Super excited for a protein-rich “bread” for my toddlers ;)

    Reply
  45. Ashlee @ The Crunchy Moose says

    October 5, 2013 at 11:00 am

    Thanks for the recipe! I made them and they are delicious! Here is my post http://thecrunchymoose.blogspot.com/2013/10/paleo-banana-nut-muffins.html

    Reply
  46. Hayley says

    March 6, 2014 at 12:54 pm

    Does anybody know if blueberries folded into this recipe works?

    Reply
    • Laura says

      March 6, 2014 at 8:57 pm

      Should work great!

      Reply
  47. Faith says

    March 11, 2014 at 7:11 pm

    Hi, Laura,
    I love love this recipe. I just bake them too. I add 1/2 cup TVP ( Textured Vegetable Protein) . It come out wonderful. Thank you so much. I would love to send you the picture my muffins.

    Reply
  48. Melisa says

    October 21, 2014 at 1:59 pm

    Aloha Laura!

    Just made your banana muffins and I was worried because the batter looked to loose. I mixed the batter on medium high speed for just two minutes and then added a cup of chopped walnuts. The batter was thicker and they came out beautiful!!

    Thank you for this recipe!! Love it!
    Mahalo,
    Melisa :)

    Reply
  49. Jackie says

    October 29, 2014 at 3:36 pm

    What happens if you don’t melt oil?

    Reply
    • Laura says

      October 30, 2014 at 1:16 pm

      I always melt the oil to make it easier to stir in. I’m afraid it won’t mix well if not in liquid form. :)

      Reply
  50. Becca says

    November 4, 2014 at 6:45 am

    Definitely will be trying these. Do you think baking in a loaf pan would work? I’ll just watch and adjust time as necessary.
    Thank you so much for sharing your recipes!

    Reply
    • Laura says

      November 5, 2014 at 9:12 am

      I’ve never made these in a loaf pan, but I think it’s worth a try!

      Reply
  51. Jenna Hall says

    November 10, 2014 at 9:47 pm

    Could you substitute pumpkin for the banana and get a different flavor? If so, do you have a recommendation for how much pumpkin to use? I just tried a different pumpkin muffin recipe with coconut flour and there just was not enough pumpkin flavor.

    Reply
    • Laura says

      November 13, 2014 at 9:43 am

      Sounds like a great idea! I’ve not done it before but I would imagine you would use about a cup of pumpkin puree. Plus, be sure to throw in cinnamon and maybe nutmeg too! :)

      Reply
      • Jenna Hall says

        November 13, 2014 at 8:21 pm

        Thanks I may try it!

        Reply
  52. Ldybg says

    December 14, 2014 at 9:41 am

    thank you for this recipe….wondering if you have a scone recipe using coconut flour?

    Reply
    • Laura says

      December 14, 2014 at 8:57 pm

      No sorry, I sure don’t. :)

      Reply
  53. Ldybg says

    December 28, 2014 at 9:13 pm

    hi laura,
    just tried this recipe yesterday, followed your instruction to a t….but for some reason did not come out as you described yours. color was brown and taste funny (can’t really describe how it tasted). where did I go wrong? pls help

    Reply
    • [email protected] says

      February 26, 2015 at 2:35 pm

      It is hard to pinpoint what went wrong. The only thing I can think of is that your oven may just be different from Laura’s. Maybe they were in too long? I have lived in 3 different homes with 4 different ovens and I have had to adjust baking and cooking time for each one. Otherwise, I am not sure. I hope they turn out for you next time!

      Reply
  54. jana says

    February 5, 2015 at 2:44 pm

    can some of the eggs be substituted??

    Reply
    • Laura says

      February 6, 2015 at 9:47 am

      I don’t have experience with this, but if you know of a good egg substitute, you could sure try!

      Reply
    • Tanya says

      February 23, 2015 at 3:43 pm

      Yes. I use 4 eggs, sometimes even 3. For the other eggs, I add 1 tbs of ground flaxseed to 3 Tbs warm water and whisk well. This is for 1 egg substitute. Then add the eggs and whisk further. Comes out great and not tasting eggy.

      Reply
  55. Lucinda Nipper says

    February 21, 2015 at 10:37 pm

    Do you know how many carbs is in this?

    Reply
    • Laura says

      February 23, 2015 at 2:26 pm

      No, sure don’t. I don’t calculate or keep track, but I would say this has quite a bit of protein because of the eggs. :)

      Reply
  56. Robin says

    May 21, 2015 at 7:32 am

    I followed this exact and they were awful. :(

    Reply
  57. Brighid says

    June 4, 2015 at 10:13 pm

    I tried the coconut flour brownies earlier this week and had high hopes for these muffins. But not so great. They kind of fell apart and were pretty strong on the butter flavor even thoughI used 2 large bananas.

    I maybe unfairly comparing them to wheat flour muffins though. I’ve been trying out the coconut flour recipes to make a treat for someone in my community. She might think they’re great!

    Reply
  58. kentuckylady717 says

    June 25, 2015 at 9:00 am

    I have some Chia Seeds and on the pkg. it says you can use them in place of an egg ……have you tried this ?
    Also says you can use in things you cook to thicken it also……just wonder if you or anyone has heard of this ?

    Reply
  59. ashlee says

    August 8, 2015 at 8:49 pm

    Was excited to try these, but unfortunately they did not turn out well at all :( I followed the recipe exactly and they were like eggy soggy sponges, not sure what went wrong, going to have to try again!

    Reply
  60. Linda says

    February 6, 2017 at 6:07 am

    I love nuts in my baked goods

    Reply
  61. Jessie Gasteiger says

    February 6, 2017 at 10:36 am

    I don’t know if this has been asked before, but do these freeze well? Either before baking or after? Thanks!

    Reply
    • Laura says

      February 6, 2017 at 3:09 pm

      Yes, they freeze well after being baked. I’ve never tried freezing them before baking. :)

      Reply
  62. Julia Kruz says

    July 14, 2017 at 12:25 pm

    I’m nut lover. Coconut flour banana muffins is a great dessert and addition to tea in morning. Thanks for sharing your recipe, Laura!

    Reply
  63. Stephane says

    March 28, 2018 at 7:55 am

    I feel like it needed more flour . Texture seem off but I did love ther coconut and banana flavor

    Reply

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