Coconut Banana Muffins – gluten free


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Gluten-Free Coconut-Banana Muffins
Makes 12 muffins

Try these delicious muffins spread with softened butter or coconut oil.  They only improve with age, making them a great muffin to make on Sundays for quick weekday breakfasts.  They also freeze nicely.

Ingredients:
butter, softened for greasing pan
6 pastured eggs
1/3 cup coconut milk
2 tbsp raw honey
1 tsp sea salt
¼ tsp coconut extract (optional)
¼ cup butter, melted
¾ cup coconut flour
2 tsp baking powder
1 tsp baking soda
1 cup mashed ripe bananas (approx 3 bananas)
1/2 cup chopped soaked walnuts (optional)
unsweetened shredded coconut, for garnish

Instructions:
Preheat oven to 400˚.  Locate a 12-cup muffin pan, and use a paper towel and softened butter to grease the cups.  In a large bowl, combine egg, coconut milk, honey, sea salt and coconut extract.  Whisk to combine.  Once whisked, add melted butter.  Whisk to combine and set aside.

Set a fine mesh strainer over-top a medium bowl.  Add coconut flour, baking powder and baking soda to the strainer.  Tap the sides to allow the dry ingredients to sift into the medium bowl.  If clumps of coconut flour will not sift through the holes, use clean fingers to break apart the clumps.  Once sifted, add dry ingredients to wet.  Whisk vigorously until no lumps remain.

Using a spatula, fold in banana and walnuts until well combined.  Using a large ice cream scoop, add one level scoop to each cup of the cupcake holder.  Sprinkle each muffin with a pinch of shredded coconut.  Bake for 18 minutes (stoneware muffin pans may require an additional 2 – 4 minutes); shredded coconut will be lightly brown and muffin will spring back when gently pressed.  Once baked, cool for 10 minutes, and after cooling, run a knife along the edge of the muffin before removing from the pan.  Muffins are even better the second day!

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26 comments


  • Molly, I love the new look! Wonderful layout & yes, so much easier to navigate. Sounds like you are enjoying your new digs. I too experiment with GF & love coconut flour. I must try these muffins.

    March 7, 2011
    • Molly Chester

      Thanks Marla! From a woman who knows how to create pretty things… I appreciate it!

      March 8, 2011
  • Molly, these were deeeeelicious! I made these this morning and I’ve had a hard time controlling myself from eating way too many! I know you said they improve with age….we’ll see if they last ;P Thanks for the great recipes and all that you do!

    March 25, 2011
    • Molly Chester

      Oh my gosh! Thank you so much for sharing, and thank you for the kind words!

      March 25, 2011
  • okay…i must report :) i made this again. only this time i made a “bread” instead of muffins, and i substituted maple syrup for the honey so our 10+ month old could try some :) he loved it! my “loaf” took 42 minutes in the oven. dense and moist. here’s a picture!
    http://www.flickr.com/photos/andsometimesnatalia/5568630325/

    March 28, 2011
    • Molly Chester

      You made my DAY by posting this! Thanks Natalie! I can’t wait to try this myself, and yours looks SO beautiful! I loved seeing this!

      March 29, 2011
  • Beth

    Making these soon. Love that they are grain-free as well as gluten-free. Trying to keep my grain consumption minimal these days.

    August 28, 2011
    • Molly Chester

      These are our very favorite muffins. I hope you enjoy!

      September 14, 2011
  • Tara

    Want to let you know that I made these last night to serve with breakfast for a couple of friends this morning. They came out so yummy!! I’m a little leery of coconut flour because it is so dense and such a unique flavor in baked food. These were so moist and light! I did have to sub a couple of things for what I had on hand – used keifered cream instead of coconut milk, maple syrup instead of honey, vanilla instead of coconut extract, and pecans for walnuts. Wow! so good. They are all gone and I’m seriously considering getting up and making another batch. Oh, and we shamelessly smeared gobs of raw cultured butter over each. ;)

    September 7, 2011
    • Molly Chester

      Your version sounds fantastic! Thanks so much for sharing!

      September 14, 2011
  • I’m making these today!!

    September 15, 2011
  • wilma

    Where do you get coconut flour? I am wheat sensitive ( looks like gluten sensitive too) and these recipes looks delicious and I cannot wait to try it. Thanks

    September 18, 2011
  • Dione

    Looks like Monday morning breakfast for my crew:)

    September 18, 2011
  • Courtney

    We have been gf for well over a year know and just made these muffins. By far the best muffins I have ever tasted or made in a very long time. Thank you for your recipe.

    March 3, 2012
  • Heather Shea

    I made these tonight… and I added chocolate chips! SO delicious!!!! :)

    May 14, 2012
  • Carmen

    Could you make this using regular milk instead of coconut? If so, would the amount be the same since coconut milk is thicker?

    September 9, 2012
    • Molly Chester

      Hmmm… not sure. Maybe yogurt would work better? Let me know if you try!

      October 16, 2012
  • Susie

    What size free range eggs should be used?

    March 26, 2013
    • Molly Chester

      Large will be fine.

      July 4, 2013
  • Absolutely in love with this website and so thankful I found it!! I am learning to also cook without eggs and would love to make this recipe. Could I sub the eggs for anything? Apple sauce? Thanks!!

    July 8, 2013
    • Molly Chester

      Thanks Austie! (Cute name.) As for the eggs, it will be tough to sub out for this recipe b/c it uses so much coconut flour, which needs the eggs to make it rise.

      July 18, 2013
  • Tricia Kovacevich

    These sound yummy. Do you have nutritional information?

    July 18, 2013
  • lara

    look great

    can i ask do u keep these in the fridge?

    March 5, 2014
    • Molly Chester

      After two days I would put them in the fridge to extend their life. You could put them in there right away, though, too. It would just prevent mold, as the bananas tend to want to speed up the breakdown process!

      March 7, 2014
  • Anna

    Do you have any suggestions on butter substitute for this recipe (I am dairy free). Would coconut oil or olive oil perhaps work? Should I use the same amount as butter? Many thanks.

    May 8, 2014
    • Molly Chester

      Hmmm… swapping out coconut oil is not always perfect, but I would try that first, since the flavor would go nicely.

      May 9, 2014

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