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EASY Coconut Flour Banana Muffins
5 from 60 votes

EASY Coconut Flour Banana Muffins

These Easy Coconut Flour Banana Muffins combine whipped eggs with mashed overripe bananas, melted butter, and vanilla, mixed with coconut flour, sweetener, cinnamon, and baking powder. Chopped walnuts add crunch, baking into moist, flavorful muffins ideal for a low-carb option with a tender crumb and warm spice notes.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6
Calories: 210 kcal
Course: Breakfast, Snacks
Cuisine: British

Ingredients

Wet Ingredients
  • 4 egg large, room temperature
  • ¼ cup butter 56g, melted and cooled
  • ⅔ cup banana 160g, mashed, overripe
  • 2 teaspoon vanilla extract
Dry Ingredients
  • ½ cup coconut flour 60g, sifted
  • ¼ cup allulose 50g, or any other granulated sweetener *see notes
  • 2.5 teaspoon cinnamon
  • 1.5 tsp baking powder
  • ¼ cup walnuts 30g, crushed or chopped

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Line a muffin pan with paper cups.
  2. Blend the eggs in a large mixing bowl with an electric mixer until they are fluffy and double in size. This takes around 2 minutes.
  3. Mash the banana on a plate with a fork. Melt the butter. Then, add the mashed banana, melted butter and vanilla extract to the egg mixture. Blend until smooth.
  4. Stir together the dry ingredients in a bowl: coconut flour, sweetener of choice, cinnamon and baking powder.
  5. Add the dry to the wet ingredients and blend until a smooth batter forms.
  6. Stir the crushed walnuts into the batter with a spatula.
  7. Fill the muffin batter into the prepared muffin liners. My mix was enough for 6 large muffins. Optional: sprinkle more walnuts over the tops. Bake in the preheated oven for 25 minutes or until the tops are golden and a toothpick inserted comes out clean.
  8. Let the muffins cool in the pan for 5 minutes. Then, remove them from the pan and let them cool fully on a wire rack. This way, they do not become soggy at the bottom.

Notes

  • Measure ingredients in grams for accurate results, especially when scaling the recipe.
  • Adjust sweetener quantity if using erythritol, xylitol, monk fruit blends, or coconut sugar as alternatives to allulose.
  • Fill muffin liners no more than ¾ full to allow proper rising without spillover.
  • Store muffins in the refrigerator up to 5 days or freeze for up to 3 months; thaw overnight before serving.
  • Reheat muffins gently in the microwave for about 10 seconds to serve warm.
  • Optional mix-ins include pecans, hazelnuts, sugar-free dried cranberries, additional banana, or chocolate chips.

Nutrition Information

Serving 75g Calories 210kcal (11%) Total Carbohydrates 10.4g (3%) Protein 7.1g (14%) Fat 15.6g (24%) Saturated Fat 7.5g (38%) Sodium 199mg (8%) Fiber 3.2g (13%) Sugar 4g (8%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 210

% Daily Value*

Serving 75g
Calories 210kcal 11%
Total Carbohydrates 10.4g 3%
Protein 7.1g 14%
Fat 15.6g 24%
Saturated Fat 7.5g 38%
Sodium 199mg 8%
Fiber 3.2g 13%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.