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5.0 from 60 votes

EASY Coconut Flour Banana Muffins

Easy, quick and fluffy coconut flour banana muffins! These gluten-free, low-carb muffins are ready to eat in just 30 minutes. Packed with banana flavor, they are a delicious and healthy breakfast or snack.

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

Ingredients

Wet Ingredients
  • 4 eggs large, room temperature
  • ¼ cup butter 56g, melted and cooled
  • ⅔ cup overripe banana 160g, mashed
  • 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

  • 2g net carbs per muffin. Makes six large muffins. I could have stretched it to seven. 
  • Fill the liners no more than ¾ and leave space at the top.  This way, the batter can rise and won't spill over the sides. 
  • You will get the best results by measuring the ingredients in grams. If you double or triple the recipe, be aware that you'll have to calculate the gram amounts yourself.  
  • * Sweetener: Allulose is less sweet than other sugar substitutes. Reduce the amount of sweetener to 2-3 tablespoons if you use erythritol, xylitol, monk fruit sweetener blends or coconut sugar. 
  • Optional add-ins are chopped nuts such as pecans or hazelnuts, dried fruits such as sugar-free dried cranberries, chopped banana and chocolate chips.  
  • Store in the fridge for up to 5 days or freeze for up to 3 months. Defrost overnight. To serve warm, gently reheat in the microwave for 10 seconds. 

Nutrition Information

Serving 75g Calories 210kcal (11%) Total Carbohydrates 10.4g 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: 6Serving

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.