Amazingly moist Banana Coconut Muffins made with wholesome ingredients like ripe banana, almond flour, oat flour, maple syrup, and plenty of toasty coconut! They make a delicious gluten free, dairy free snack or breakfast on the go. Kid-approved and freezer-friendly!

We love healthy muffin recipes chock full of ripe bananas and other nourishing goodies around here!
My toddler can't get enough for breakfast and I'm obsessed with chowing down on an afternoon muff paired with an oat milk latte. Dreamy.
Have you tried my Gluten Free Banana Muffins, Chocolate Banana Muffins, Banana Chickpea Muffins, or Blueberry Banana Muffins? You must make them all!
Ingredients
- Bananas: Super ripe and spotty, almost brown bananas make the yummiest, sweetest muffins.
- Almond flour: This makes these taste lightly sweet and cake-like! Look for super fine blanched almond flour (I get it at Costco).
- Oat flour: I love this healthy, whole grain gluten free flour for muffins. You can blend old fashioned oats in the blender or Nutribullet to make a fine flour or purchase oat flour at the store.
- Old fashioned oats: Rolled oats add great texture to these muffins.
- Coconut: Plenty of unsweetened shredded coconut in the muffins and on top to maximize the coconut flavor!
- Maple syrup: Just a little bit of my favorite natural liquid sweetener.
- Egg: For rise and moisture.
- Coconut oil: To add a bit of moisture and even more coconut flavor. You can also use avocado oil or any neutral oil.
- Vanilla: A must in muffins for flavor!
- Baking soda: For rise.
- Salt: Very important for balancing flavor.
See recipe card for exact ingredient quantities.
Substitutions and dietary modifications
- Make it vegan: Omit the egg and use a flax egg instead.
- Blueberry banana coconut muffins: Add ¾ cup fresh or frozen blueberries for a berry twist!
- Add walnuts or pecans: Half a cup of nuts add great texture.
- Add almond extract: I love the delicious flavor of these muffins with ½ tsp almond extract.
- Nut free: Unfortunately this recipe is specially formulated with almond flour so I don't have a tested nut free sub here.
How to make (step by step process)
Mash banana in a mixing bowl.
Whisk in maple syrup, egg, melted coconut oil, and vanilla.
Add almond flour, oat flour, oats, ½ cup coconut, salt and baking soda.
Stir until just combined.
Pour batter evenly into muffin tin and top Top with ¼ cup coconut.
Bake for 18-23 minutes, or until a knife comes out clean.
Storage
Store in an air-tight container on the counter for up to 2 days, then refrigerate. They'll last in the fridge and stay super moist for up to a week.
Freeze for up to 3 months. These make a great healthy snack for new mamas!
I hope you're as obsessed with this fun recipe as I am!
I'd be super grateful if you'd take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you'll crave!
PrintNourishing Banana Coconut Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Amazingly moist Banana Coconut Muffins made with wholesome ingredients like ripe banana, almond flour, oat flour, maple syrup, and plenty of toasty coconut! They make a delicious gluten free, dairy free snack or breakfast on the go. Kid-approved and freezer-friendly.
Ingredients
- 1 cup mashed, overripe bananas (3 small or 2 large bananas)
- ¼ cup pure maple syrup
- 1 large egg
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup oat flour
- ½ cup rolled oats
- ¾ cup shredded unsweetened coconut, divided
- ½ tsp fine sea salt
- ¾ tsp baking soda
Instructions
- Preheat the oven to 350 degrees F. Spray a muffin tin liberally with cooking spray.
- In a large bowl, measure out banana and mash with a fork. Add maple syrup, egg, melted coconut oil, and vanilla.
- Add in almond flour, oat flour, oats, ½ cup coconut, salt and baking soda and stir until just combined.
- Pour batter evenly into muffin tin. Top with remaining ¼ cup coconut.
- Bake for 18-22 minutes, or until a knife comes out clean.
Lauren says
These are amazing! I wanted a muffin that my 15 month old would like as well as my husband and I with no added sugar and clean gluten-free ingredients. I used gluten-free oats. And the muffins came out spectacular. I also used a mini muffin pan and kept them in for about 15 minutes And they were perfectly baked!
Alexis Joseph, MS, RD says
Awww I love this for you and your little one, thank you Lauren!
Katia says
OMG, these are SO GOOD! I added white chocolate chips, it is divine! I tried a 2nd batch with 50g unflavoured protein powder and it made them more dense…. I don’t know if there is a trick for increasing protein content without sacrificing texture? I will be making these again and again!!!
Alexis Joseph, MS, RD says
Yay! White chocolate chips sound soooo good. I don't typically add protein to muffins but I'm not surprised it changes the texture, sorry I don't have advice there!
Melina Sagarrica says
Hi, I would really like to try these. I’m just a little worried about the sugar. Do you think it’s OK if I reduce maple syrup my bananas are really really brown.!!
Alexis Joseph says
Hey Melina! It's only 1/4 cup maple so these aren't very sweet muffins, but if you want no added sugar, you could certainly omit it. Just know that even with very ripe bananas they'll be just faintly sweet without maple syrup.
Asher says
Just made these this morning and they’re so good! Delicious, flavorful, great texture, easy to put together. I’m looking forward to enjoying them with yogurt as a snack all week long! Thanks for the great recipe
Alexis Joseph says
Mmmm so good crumbled on yogurt! Thanks, Asher 🙂
Cheryl Tharp says
Made these today (used flax egg to make them vegan) - delicious! Really good!
Thanks for this great recipe!
Alexis Joseph says
I'm thrilled to hear you loved them Cheryl, thanks so much for the star rating!
Michelle says
Hi! Do you know if the recipe would work if I omit the coconut? Thanks!
Alexis Joseph says
Hmm I haven't tried it so I can't say for certain, although I think so, but I'd recommend just making my gluten free banana muffins instead since that's tested!
Danielle says
Can I use almond flour instead of almond meal? if not, what is another substitute for almond meal?
Alexis Joseph says
Yep that should work!
Danielle Sanislow says
Great! Can I use a loaf pan instead of a muffin tin?
Alexis Joseph says
I haven't tried it so I can't verify the results! If you try it, know it will take more like 50 minutes to an hour to bake.
Kate says
Could you tell me please how many bananas are needed for one cup mashed? These look great!,
Thank you!
Alexis says
1 cup mashed is about 2 to 2 1/2 bananas. Hope that helps!
Kate says
Thank you! Can't wait to make these and love your web site!!:) everything looks so awesome! Thanks:))
Alexis says
Thanks so much, Kate! This is for sure one of my favorite muffin recipes 🙂 Enjoy and have a fabulous weekend!
Christen says
These muffins are divine! Carrie and I have voted these our favorite! 🙂
Alexis says
YESS-- I really wanted you guys to try these! They're my favorite muffin recipe for sure 🙂
Sarah says
Just found your blog a few weeks ago. These were super yummy, especially right out of the oven. Thanks for sharing.
Alexis says
I'm so glad you enjoyed them, Sarah! They are delish hot out of oven, indeed 🙂
Sherry says
That guy from NSYNC is Chris Kirkpatrick.
Those muffins look yummy, I think I'll try them out today. Happy Friday!
Alexis says
Thanks for the name 🙂
Let me know how the muffins turn out!
Luv What You Do says
I made a banana bread this weekend with the TJ's almond meal. It really turned out so good and was super quick to make with my brown bananas. So sad...I work with kids who don't even know who Nsync is. They are totally missing out!
Alexis says
Ahhh the kids I babysit don't know much about them either!! We're getting so old....
Khushboo Thadani says
Another win of a recipe- I can't get enough of coconut!! Have you ever tried cooking chicken with coconut oil? I haven't yet but I need to asap- I've heard it's delicious! Thanks for the thrownback *N'sync photo- love them...and funny enough, the left guy is only one whose name doesn't come to mind!
Alexis says
I haven't ever cooked chicken in coconut oil, only tofu, but that sounds amazing! I've yet to find anything that isn't amazing in coconut oil 🙂
Glad you appreciate the throwback!
Matt @ The Athlete's Plate says
Mmmm...
Totally going to try these this weekend 🙂
Alexis says
Let me know how they turn out!
Danny gardiner says
Unreal. Already ate 3. Best with a bit a melted butter on top. Duh.
Alexis says
what're ya gonna do? 🙂