Coconut Flour Banana Muffins (Naturally Sweetened)
These banana muffins are soft, moist, and naturally sweetened with ripe bananas — no refined sugar needed. They’re perfect for breakfast, snacks, or lunchboxes, and freeze beautifully for busy weeks.
Ingredients
Ingredients
- 3 medium ripe bananas mashed
- 4 large eggs
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- salt pinch
- 1/4 cup chopped nuts or sugar-free chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the bananas. Whisk in eggs, coconut oil, and vanilla until smooth.
- Add coconut flour, baking soda, cinnamon, and salt. Stir until a thick batter forms.
- Fold in nuts or chocolate chips if desired.
- Divide batter evenly among 10 muffin cups, filling about 3/4 full.
- Bake 18–22 minutes, or until a toothpick comes out clean.
- Cool on a rack before serving.
- Rachel’s Tip: Let the batter sit for 5 minutes before baking so the coconut flour can absorb more moisture for the best texture.
Notes
Sweetener: None — naturally sweet from bananas. Rachel’s Tip: The secret to perfect texture? Let the batter sit for 5 minutes before baking — coconut flour needs a little time to absorb moisture.