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.
- 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.
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!
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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.
- 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.