These coconut flour banana muffins are great to use up overripe bananas. Add your choice of chocolate, and some cinnamon for tasty healthy muffins, that are gluten free, dairy free, and paleo friendly. The combination of flavours makes these perfect to enjoy as either dessert, breakfast, or a snack.
How to Make Coconut Flour Banana Muffins
To start making this gluten free coconut flour banana muffins recipe, preheat your oven to 375 degrees Fahrenheit. The batter is quite fast to put together, so you will want to ensure you have a hot oven to bake the batter as soon as you divide it between the muffin cups.
When lining your muffin pan, you can choose to use either silicone or parchment liners. Silicone liners are great because they can save you some money in the long run as they are reusable. They just need a thorough wash and dry, and then you can store them for their next use. You can also use parchment baking cups, that will also easily release from the muffins (unlike paper liners).
To make your muffin batter, combine your wet ingredients including large eggs, mashed bananas, oil, and maple syrup in a bowl. You can use a hand mixer or stand mixer to do this, as it will help break down the banana and ensure that everything thoroughly combines.
Now add the dry ingredients including coconut flour, tapioca starch, baking powder, baking soda, cinnamon, and salt. Stir the dry ingredients into the wet mix until combined.
At this point, you can stir in your choice of dark chocolate chips, cocoa nibs, or carob chips. To divide the gluten free batter between your muffin cups, it is best to use a cookie scoop or measuring cup to ensure you get the same amount in each cup. Sprinkling a few chips on top gives a pretty garnish. You can even add a firm banana slice on top to make it obvious that these are indeed banana muffins.
How to Test the Doneness of Muffins
Once these gluten free coconut flour muffins are baked, they should be fluffy with a cakey crumb. They should take a total time of 20 minutes in the oven, but ovens can vary so they may need a little more or less time.
When the muffins are properly cooked, they should spring back when pressed with a finger. If they hold an indentation, they need more time to bake. Another excellent way of testing the doneness of muffins is to insert a toothpick in the middle to see if it comes out clean. A little melted chocolate is fine, but you don’t want to see gummy crumbs.
Once these gluten free muffins are out of the oven, you should allow them to sit in the tins for 10 minutes. This is because they will have a delicate texture, and allowing them to sit gives them a chance to firm up enough to move them without breaking. After that, cool them on a wire rack to ensure they have proper air circulation and cool quickly.
What Chocolate Should I Use in Coconut Flour Banana Muffins?
Since these gluten free muffins are healthier with coconut flour and bananas, I like to use healthier chocolate like dark chocolate, cocoa nibs, or carob chips. Dark chocolate has plenty of antioxidants and minerals that give it an edge over milk or other sweetened chocolate. Additionally, dark chocolate has very little to no sugar depending on the one you choose.
Meanwhile, cacao nibs are a less refined version of chocolate. In fact, they are basically crushed cacao beans. As a result, they offer a crunchy texture along with a chocolate taste. Similar to dark chocolate, they have lots of minerals like iron, phosphorus, zinc, and magnesium. They also have flavonoids, a type of antioxidant.
While carob chips offer another healthy choice, they are not chocolate. Instead, they come from pods that grow on a carob tree. The pulp from the pods can be dried and used like chocolate chips or ground into a powder similar to cocoa powder. You should be able to find these in the baking aisle or natural food section of your local grocery store. Otherwise, you could order them online. They offer a nuttier taste to baked goods than chocolate.
How to Store these Coconut Banana Muffins
You can store your gluten free coconut flour banana muffins in an airtight container on the counter. These will be best the first few days after you baked them and you may notice textural differences after three or four days. If you store them in the fridge, you should be able to extend their freshness for a little longer.
If you don’t feel that you or your family can consume these muffins quickly, you could also freeze any leftovers. Simply place them in freezer bags and freeze until solid. You should try to enjoy the muffins within three months’ time to ensure that the texture and flavours don’t deteriorate, but they should be safe if left longer.
Other Coconut Flour Recipes You’ll Love:
- Coconut Flour Brownies
- Coconut Flour Zucchini Bread
- Coconut Flour Crepes
- Healthy Zucchini Muffins with Coconut Flour
- Peanut Butter Chocolate Chip Muffins
- Tahini Muffins
- Almond Butter Muffins
Coconut Flour Banana Muffins
These coconut flour banana muffins are filled with the robust taste of sweet banana, your choice of chocolate, and a hint of cinnamon. The combination of flavours makes these perfect to enjoy as either dessert, breakfast, or a snack.
- 4 eggs
- 2 very ripe bananas mashed (about 3/4 cup)
- 1/3 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/4 cup tapioca starch optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 1/2 cup dark chocolate chips/cocoa nibs/carob chips
- firm banana slices for topping optional
- Preheat your oven to 375° F and line a muffin pan with parchment or silicone liners.
In a bowl mix eggs, mashed banana, coconut oil and maple syrup until combined. Add coconut flour, optional tapioca starch, baking powder, baking soda, cinnamon and salt.
Stir everything until evenly incorporated. Fold in dark chocolate chips (or alternatives).
- Divide the batter into the prepared muffin pan. Top each muffin with a few more chocolate chips and a banana slice. Bake for about 20 minutes until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.