Coconut Banana Muffins, Vegan and Gluten-Free

The best recipe for Coconut Banana Muffins
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 vegan gluten free best recipe

Coconut Banana Muffins

The best recipe for Coconut Banana Muffins
Prep Time: 5 minutes
Baking Time: 25 minutes
Total Time: 30 minutes
Course: Breakfast, Kid food, Snack
Cuisine: American, Gluten Free, Vegan
Servings: 8
Calories: 283kcal
Cost: $5


  • 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


  • 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 🙂


Wishing everyone a wonderful weekend 🙂


Calories: 283kcal | Carbohydrates: 28g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 42mg | Sodium: 133mg | Potassium: 216mg | Fiber: 6g | Sugar: 14g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 104mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Cristina Cavanaugh RD LDN
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