Gluten Free Banana Muffins

Gluten Free Banana Muffins Recipe

photo by recipe author

Servings: 10
Preparation Time: 10 minutes

2 mashed very ripe bananas, or 3 completely black bananas*
1/3 cup coconut oil
3 eggs
2-4 tablespoons whole cane sugar, real maple syrup, or honey*
1 teaspoon vanilla extract, optional
1/2 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Preheat the oven to 350 degrees.

Combine the first 5 ingredients until well blended. Stir in the remaining 4 ingredients until smooth. Prepare paper muffin liners, or use coconut oil to grease approximately 10 muffin holes. Divide batter evenly among the ten muffin liners. They should be about half full. You may fill 11 or 12 if the bananas are extra large.

Bake at 350 degrees for about 23-25 minutes or until the tops are golden brown.

*Use less natural sweetener if you are using 3 black bananas. The sweetener can probably be omitted completely if you are trying to avoid all sweeteners.

Recipe submitted by Melodie, Fort Mill, SC

Submit your recipe here!

Published on February 12, 2013

(5 votes, average: 3.40 out of 5)

11 Comments

Grace July 3, 2016 at 7:21 pm - Reply

I tried this recipe today. I recently started using coconut flour and coconut oil. I used 2 bananas, just as they started turning to black, and used the recipe as it is written. It looked a little oily when I mixed the first few ingredients. I baked them for about 30 minutes on middle rack and then about 5-10 minutes on upper till the tops turned golden. They were moist and bottoms were browned and looked cooked through but there was a little at the bottom that hadn’t cooked throug. I will try this recipe again trying the suggestion of separating the eggs and folding the egg whites in before I add the flour. I added a bit more honey and nutmeg than called for. Overall they taste pretty good.

litastravels May 5, 2016 at 9:58 pm - Reply

Me and my sister are making them! Its really fun.

KDLady March 17, 2016 at 10:20 am - Reply

This recipe is similar to one I use as a basic recipe, including pancakes, but I only use 1/4 cup of flour for 3 eggs. For muffin tops (warm up in toaster), I use 1/2 can of pumpkin, spices and about a 1/4 cup of H&H for liquid. Sweetner, baking soda, vanilla all look right to me. For this recipe, I would use two nice sized bananas. To make anything with coconut flour less dense, separate the eggs, folding in the beaten egg whites as the final step.

Sarah S. July 18, 2014 at 2:19 pm - Reply

Did you use a full 1/3 cup of coconut oil? With both the coconut flour and bananas it should be oily and others have made and enjoyed this. If you’re seeing oily issues while mixing the batter, add some liquid and/or more flour.

Kerri July 16, 2014 at 8:21 pm - Reply

Can this recipe be correct?  My batter was SO oily.  It never baked or even set.  The bottoms burnt and everything was still mush.  So badly that I even dumped out the batter that I just baked from the cupcake liners into a bowl and added about a cup of almond flour and other ingredients to make something else.  Still with all the added ingredients, way too oily.

Marina July 7, 2014 at 9:37 pm - Reply

The batter turned too thick. I had to add 1/2 light coconut milk. It turned out well

Gen February 3, 2014 at 3:00 pm - Reply

These were excellent.  I added 1/2 c. chopped walnuts.  Moist and flavorful.

Swaney October 13, 2013 at 8:19 pm - Reply

It was ok I was hoping more banana flavor. It was my first time using coconut flour so, I guess getting used to the different texture. However, it is a healthier treat.

chris August 13, 2013 at 1:41 pm - Reply

Can you sub butter instead of coco oil?  Would the butter or oil be melted before measuring

Schout April 28, 2013 at 8:07 pm - Reply

I took a chance and quadrupled the recipe.
I am glad I did.  My kids like this too. I used maple syrup 8 TBSP and used dark overripe bananas.  I used half nutmeg and half cinnamon.

barbara February 16, 2013 at 5:09 pm - Reply

I tried this recipe using my vitamix dry container container to make my coconut flour from raw unsweetened coconut.It seems to be quite a runny batter.Wonder if 1/2 cup coconut flour is enough?

Gluten Free Banana Muffins