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muffin tin with coconut muffins

Nourishing Banana Coconut Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Alexis Joseph
  • 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


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.


Units Scale
  • 1 cup mashed, overripe bananas (3 small or 2 large bananas)
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 1 cup oat flour
  • 1/2 cup rolled oats
  • 3/4 cup shredded unsweetened coconut, divided
  • 1/2 tsp fine sea salt
  • 3/4 tsp baking soda


  1. Preheat the oven to 350 degrees F. Spray a muffin tin liberally with cooking spray.
  2. In a large bowl, measure out banana and mash with a fork. Add maple syrup, egg, melted coconut oil, and vanilla.
  3. Add in almond flour, oat flour, oats, 1/2 cup coconut, salt and baking soda and stir until just combined.
  4. Pour batter evenly into muffin tin. Top with remaining 1/4 cup coconut.
  5. Bake for 18-22 minutes, or until a knife comes out clean.