Recipes

Coconut Banana Muffins – Gluten Free

Here’s a solution for your over-ripe bananas!  The texture of bananas enhances the dense quality of coconut flour, instead making it soft and moist.  This recipe is very flexible.  Some have even made it into a bread, and the feedback is that toddlers really enjoy it, too!

Coconut Banana Muffins – Gluten Free

Try these delicious muffins spread with softened butter or coconut oil.  They only improve with age, making them a great muffin to make on Sundays for quick weekday breakfasts.  They also freeze nicely.

  • 12 muffins
  • 30 minutes
  • Moderate

Ingredients

  • butter, softened for greasing pan
  • 6 pastured eggs
  • 1/3 cup coconut milk
  • 2 tbsp raw honey
  • 1 tsp sea salt
  • ¼ tsp coconut extract (optional)
  • ¼ cup butter, melted
  • ¾ cup coconut flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup mashed ripe bananas (approx. 3 bananas)
  • 1/2 cup chopped soaked walnuts (optional)
  • unsweetened shredded coconut, for garnish

Instructions

  1. Preheat oven to 400˚.
  2. Locate a 12-cup muffin pan, and use a paper towel and softened butter to grease the cups.
  3. In a large bowl, combine egg, coconut milk, honey, sea salt and coconut extract. Whisk to combine.
  4. Once whisked, add melted butter. Whisk to combine and set aside.
  5. Set a fine mesh strainer over-top a medium bowl. Add coconut flour, baking powder and baking soda to the strainer.
  6. Tap the sides to allow the dry ingredients to sift into the medium bowl. If clumps of coconut flour will not sift through the holes, use clean fingers to break apart the clumps.
  7. Once sifted, add dry ingredients to wet. Whisk vigorously until no lumps remain.
  8. Using a spatula, fold in banana and walnuts until well combined.
  9. Using a large ice cream scoop, add one level scoop to each cup of the cupcake holder.
  10. Sprinkle each muffin with a pinch of shredded coconut.
  11. Bake for 18 minutes (stoneware muffin pans may require an additional 2 - 4 minutes); shredded coconut will be lightly brown and muffin will spring back when gently pressed.
  12. Once baked, cool for 10 minutes. After cooling, run a knife along the edge of the muffin before removing from the pan. Muffins are even better the second day!

Recipe Notes

If coconut extract isn’t readily available, try vanilla extract, which is equally delicious.  Maple syrup can also be substituted for honey, and pecans are a nice replacement for walnuts.  This recipe is very forgiving.

One Comment

  1. Just saw your film The Biggest Little Farm. I am so impressed by what you have accomplished with your land and have absolute confidence that what you are doing will continue to enhance lives and ultimately save our planet…..you are awesome….your young family and your extended family on the farm….thank you for sharing your story…….

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