Name: Coconut Banana Muffins
Prep time: 5 min
Total time: 30 min
Ingredients: Dry Ingredients:; 1 1/2 cups almond meal; 1/2 cup coconut flour; 1/4 cup shredded coconut (unsweetened); 1/4 raisins or mini-chocolate chips; 1 teaspoon baking powder; 1 teaspoon cinnamon; Wet Ingredients:; 3 ripe bananas (mashed); 3 tablespoons pure maple syrup; 1/4 cup milk of your choice (I used soy milk); 2 eggs (beaten); 2 tablespoons coconut oil (melted); 1 1/2 teaspoons pure vanilla extract; 1/8 teaspoon salt; Topping:; 1/4 shredded coconut (unsweetened); 1 tablespoon brown sugar; dash cinnamon

The best recipe for Coconut Banana Muffins

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coconut banana muffins vegan gluten free best recipe

These were good, but I they would be even better with chocolate…what wouldn’t!

I didn’t have chocolate chips in the house, but if I did they would have definitely made their way into these muffins! With or without chocolate, these muffins hit the spot for a late afternoon snack. Give them a go this weekend 🙂

Coconut Banana Muffins

The best recipe for Coconut Banana Muffins

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Prep Time: 5

Baking Time: 25

Total Time: 30

Course: Breakfast, Kid food, Snack

Cuisine: American, Gluten Free, Vegan

Servings:

Calories: 283kcal

Cost: $5

Ingredients

Dry Ingredients:
1 1/2 cups almond meal
1/2 cup coconut flour
1/4 cup shredded coconut unsweetened
1/4 raisins or mini-chocolate chips
1 teaspoon baking powder
1 teaspoon cinnamon
Wet Ingredients:
3 ripe bananas mashed
3 tablespoons pure maple syrup
1/4 cup milk of your choice I used soy milk
2 eggs beaten
2 tablespoons coconut oil melted
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon salt
Topping:
1/4 shredded coconut unsweetened
1 tablespoon brown sugar
dash cinnamon

Instructions

Grease a muffin tin or line with liners. I used coconut oil baking spray. Set aside.
Preheat oven to 350 degrees.
In a large bowl, mix together dry ingredients.
In another bowl, mix together wet ingredients.
Add wet ingredients into the bowl with the dry ingredients. Gently fold in raisins (or chocolate chips!) and stir until mixture is smooth.
Meanwhile, in a small bowl, stir together additional coconut, brown sugar and dash of cinnamon for crumble topping.
Spoon batter into muffin tin, top with coconut/brown sugar mixture and bake for 20-25 minutes or until toothpick inserted comes out clean.
Let cool and enjoy 🙂

Notes

Wishing everyone a wonderful weekend 🙂

Nutrition

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Author
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Cristina Cavanaugh RD LDN

As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.

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