Coconut Flour Banana Nut Muffins

Rating: 4.29 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!

By JOSELYN12

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Recipe Summary

Servings:
6
Yield:
6 muffins
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.

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  • Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.

  • Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

Cook's Note:

You can substitute pecans for walnuts, if desired.

Nutrition Facts

Per Serving:
209 calories; protein 5.8g; carbohydrates 24.4g; fat 10.8g; cholesterol 92mg; sodium 196.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

BeachYogaKim
Rating: 5 stars
11/11/2019
These turned out great! Healthy and carb-conscious. Fluffy and no weird "healthy food" bitter aftertaste...very convincing to the white flour and canola oil type of muffin maker. I DID adjust the recipe only a wee bit by using cardamom instead of the cinnamon and placing the walnuts on top as a topping rather than in the batter. This is because I am serving a 1st grader who doesn't like walnuts. It didn't peel away very easily from the paper muffin liner; maybe next time I will hit the inside of the muffin papers with some coconut oil cooking spray. Anyway highly recommended! Read More
Helpful
(1)

Most helpful critical review

Lisa Aquino Dorian
Rating: 3 stars
05/21/2020
Not sure what I did wrong, but my batter turned out to be more of a cookie consistency. So I made mookies (muffins+cookies) instead. I think I might add dark chocolate chips next time. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BeachYogaKim
Rating: 5 stars
11/11/2019
These turned out great! Healthy and carb-conscious. Fluffy and no weird "healthy food" bitter aftertaste...very convincing to the white flour and canola oil type of muffin maker. I DID adjust the recipe only a wee bit by using cardamom instead of the cinnamon and placing the walnuts on top as a topping rather than in the batter. This is because I am serving a 1st grader who doesn't like walnuts. It didn't peel away very easily from the paper muffin liner; maybe next time I will hit the inside of the muffin papers with some coconut oil cooking spray. Anyway highly recommended! Read More
Helpful
(1)
Lisa Aquino Dorian
Rating: 3 stars
05/21/2020
Not sure what I did wrong, but my batter turned out to be more of a cookie consistency. So I made mookies (muffins+cookies) instead. I think I might add dark chocolate chips next time. Read More
Jill
Rating: 4 stars
03/04/2020
I made the recipe exactly as prescribed except I omitted the nuts and made 12 mini muffins instead of 6 bigger ones. They were lighter than pictured and did not flatten out or rise, so they looked funny. The smell and flavor was delicious, however, and they held together well. I wished for more moisture--maybe next time I'll use a bigger banana and a little added liquid. Read More
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Joie Chuch
Rating: 3 stars
04/03/2020
This was my first time using coconut flour and probably my last. The taste of the muffin is good, but the texture is off. The recipe has five stars so I gave it a try. Read More
Tammy Lynn
Allstar
Rating: 5 stars
02/14/2021
I thought these were good. My very ripe banana was frozen, and I didn't drain any water from it when it thawed since some people said the batter was too thick. My batter seemed just right, and they were moist and held up well. The texture is different from wheat flour, but it was still good. Read More
Yolanda Ponce
Rating: 5 stars
03/16/2020
Easy to make, delicious. Read More
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Gregory Marsh
Rating: 5 stars
12/15/2019
I made this exactly as the recipe called for and it was great!! I'm dieting down for an upcoming masters bodybuilding show in February 2020 and I am STARVING for something different...so THANK YOU!! Read More
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