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Home › Recipes › By Type › Breakfasts

Almond Flour Banana Muffins with Coconut

by Lindsay Cotter · 01/04/2022

GFDairy FreeVegetarianJump to Video
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★★★★★ 5 from 23 reviews
Almond Flour Banana Muffins with Coconut Pinterest Image

These Almond Flour Banana Muffins with Coconut are refined sugar free, gluten free, and made with real ingredients for paleo banana muffins that will leave you feeling full and satisfied. Make a big batch for easy breakfasts or on-the-go snacks! 

three almond flour banana muffins with coconut stacked on top of each other

Part 1 of our full week of nourishing breakfast recipes, these Coconut Almond Flour Banana Muffins are part of our Restorative Health Series, meaning they’re made with good-for-you ingredients that are refined sugar-free and perfect for meal prep so you can feel your best without sacrificing flavor! 

Why We’re Going Bananas Over this Recipe

I’m sure you’ve had muffins before. You’ve probably even had gluten free muffins, but you definitely have never had muffins like these! Not only are they super delicious, easy to make, and perfect for meal prep, but they’re also naturally low in sugar, grain free, and dairy free! As a result, they are easy to digest and suitable for a wide variety of dietary needs.

It also means that the nutrients from the bananas, eggs, maple syrup are more easily absorbed and deliver anti-inflammatory benefits helping reduce muscle aches and pains, symptoms of chronic disease, and more. All in all, these paleo banana muffins are a great kid-friendly option that taste like a treat but work to heal your body from the inside out, as good food should! 

How to Make Almond Flour Banana Muffins with Coconut

Almond Flour Banana Muffins with Coconut

Ingredients

  • Unsweetened Coconut Flakes – Coconut is a good source of healthy fats, vitamins, and minerals such as manganese, selenium, copper, potassium, and iron.
  • Fine Blanched Almond Flour – Rich in nutrients and healthy fats, almond flour is a gluten free flour alternative that provides vitamin E, manganese, magnesium, and more. 
ingredients for almond flour banana muffins with coconut
Pro Tip

Note:

What’s the Difference Between Almond Meal and Almond Flour? 

Commonly used interchangeably, almond meal and almond flour are two different things. Almond meal is made from raw unpeeled almonds and has a thicker, slightly grittier texture than almond flour. Meanwhile, almond flour is made from almonds that have been blanched and peeled and has a finer, more sand-like texture as well as a lighter color.  

What’s the Difference Between Blanched Almond Flour and Unblanched Almond Flour? 

Blanched almond flour is made from almonds that have had their skin removed. This results in a flour that is white in color and lighter in weight, making it ideal for cakes, cookies, pie crust, pasta, and desserts. 

Unblanched almond flour is made from almonds that have their skin intact, resulting in a brown-colored flour that is heavier in weight and slightly harder on the digestive system. Unblanched almond flour is used in the same ways as blanched buy may not be the best choice for those with digestive trouble. 

  • Ground Flaxseed – Full of nutrients, flaxseeds are a great source of omega 3 fats and fiber.
  • Eggs – A complete protein, eggs contain at least a small amount of nearly every nutrient your body needs and are a good source of healthy fats and vitamin B. 
  • Melted Refined Coconut Oil – Similar to coconut flakes, coconut oil is a good source of medium-chain fatty acids and is converted immediately into energy instead of stored as fat. 
Swap

Foodie Swap: If you prefer, you can swap out the coconut oil for unsalted clarified butter instead. 

  • Maple Syrup – A natural sweetener, maple syrup is high in antioxidants such as potassium, zinc, and manganese.
  • Bananas – Great for digestive health, bananas are also a good source of fiber and antioxidants such as copper, potassium, and vitamin C. 
Pro Tip

Nutrition Fact: Bananas are a good source of prebiotics which are carbs that aren’t digested by the body but feed probiotics (the good bacteria in your gut). As a result, they can help ease symptoms of irritable bowel syndrome (IBS) and lessen lactose intolerance (Source). 

Instructions

  1. Preheat. To begin, preheat your oven to 350 degrees Fahrenheit, and line a muffin pan.
  2. Toast. Spread the unsweetened coconut shreds on a baking sheet, and toast them in the oven for 5-10 minutes. 
toasted coconut flakes on a baking sheet
Pro Tip

Pro-Tip: Check on the coconut after 5 minutes, and toss it on the baking sheet to ensure it toasts evenly. 

  1. Whisk. In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal. Then, in a second small bowl, whisk the eggs, melted oil, and maple syrup until they are well-combined.
  2. Mash. Using a fork or food processor, mash the bananas, and add them to the bowl with the egg mixture.

overhead photo: mashed banana in glass bowl
two hands holding a glass bowl using a wooden spoon to mix the batter for almond flour banana muffins
two hands holding a glass bowl with batter for almond flour banana muffins with coconut
  1. Mix and Fold. Gently mix the egg mixture into the dry ingredients, folding the batter until it is just combined. Next, add in the apple cider vinegar and vanilla, and mix the batter until it is smooth before folding in ⅓ cup of the toasted coconut flakes. 
  1. Bake. Carefully spoon the batter into the prepared muffin tin, filling each cup ⅔ to ¾ of the way full, top the muffins with the rest of the coconut flakes, and place the muffin tin on the center rack of your oven to bake for 20-25 minutes. 
two hands holding a muffin tin full of baked almond flour banana muffins with coconut

Optional Add-Ins

These almond flour banana muffins are full of flavor and nutrient-packed all on their own. However, if you want to add even more to this recipe, feel free to include extra add-ins! A few of my favorites include 

  • Chopped Nuts – From almonds, to pecans, and walnuts, any nuts or even seeds you prefer can be added to these gluten free muffins for an added crunch and good fats!
     
  • Dark Chocolate Chips – Regular or dairy-free chocolate chips can be used for a boost of sweet, chocolatey flavor. However, if you want to increase the nutritional value, try using chocolate chips made of 100% cacao.
  • Cinnamon – Add a dash of cinnamon for a warm flavor that aids in digestion and increases the anti-inflammatory properties of these muffins even more! 

Baking Tips for the Best Gluten Free Muffins

For the best, softest, most fluffy almond flour banana muffins, take a look at a few tips I’ve developed over the years to make your muffins even better than before! 

an almond flour banana muffin with coconut being popped out of a muffin tin

Don’t Overmix. Combine the ingredients for the batter until they are just-combined. If you continue to mix the batter, it will crush the air bubbles, and you won’t get light, fluffy muffins. Instead, they’ll be tough, unevenly baked, and may cave in the center. 

Use the Spoon and Level Method. Did you know that just scooping flour into a measuring cup can result in inaccurate measurements? Instead, use a spoon to scoop the flour into a measuring cup. Then, use the back of a knife or a leveler to level off the cup.

Pro Tip

Baking Tip: For the most accurate measurements, skip the measuring cups, and use a food scale instead! 

Use Ripe Bananas. The more ripe your bananas are, the sweeter your muffins will taste. This is due to the fact that the starches in bananas are broken down into sugar as bananas age. 

How to Make Ahead and Store

Make Ahead: If you want to make these gluten free muffins ahead of time, combine the ingredients in a mixing bowl the day before. Just be sure to leave out the baking powder and baking soda. Then, cover the batter, and store it in the fridge for up to 24 hours before baking. 

Room Temperature: Store your almond flour muffins in an airtight container at room temperature for 2-3 days.

Fridge: For longer-lasting muffins, place them in the fridge for up to 7 days. 

Freezer: To meal prep these muffins, make a big batch, and place them in layers in an airtight container using parchment paper to keep them separated. Then, place your muffins in the freezer for up to 3 months. 

How to Reheat and ENJOY!

The best way to reheat these paleo banana muffins is to use the microwave. To do so, heat them for intervals of 15 seconds until your desired temperature is reached. 

To serve, I like to slice open the muffins, add a little butter, and a drizzle of maple syrup! It’s divine!

Half of an almond flour banana muffin topped with a drizzle of honey

Common Questions

Can I make these muffins into a loaf? 

Yes! To do so, simply pour the batter into a bread loaf instead of a muffin tin, and bake as usual. Just be sure to keep an eye on it as the baking time will likely vary. 

Can I use frozen bananas? 

Yes! Just make sure to thaw them out first by either placing them in the fridge overnight or popping them in the microwave for a few seconds. Then, drain the juice, and mash them before adding them to the muffin batter. Also, note that baking times may vary. 

Are almond flour and coconut flour interchangeable? 

No, almond flour is very moist while coconut flour is extremely dry. As a result, they cannot be used interchangeably. If you’re looking for a gluten free muffin recipe that uses coconut flour, try these! 

Print
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three almond flour banana muffins with coconut stacked on top of each other

Coconut Almond Flour Banana Muffins


★★★★★

5 from 23 reviews

  • Author: Lindsay Cotter
  • Total Time: 35 minutes
  • Yield: 12--14 regular or 10 large muffins 1x
  • Diet: Gluten Free
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Description

Make these Almond Flour Banana Muffins with Coconut for a gluten free, refined sugar free breakfast or snack that will leave you feeling full, satisfied, and energized!


Ingredients

Units Scale
  • 1/2 cup unsweetened coconut flakes
  • 2 1/4 cup fine blanched almond flour (250 grams)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons ground flaxseed (flax meal)
  • 3 large eggs
  • 4 Tablespoons melted refined coconut oil or unsalted butter
  • 4 Tablespoons maple syrup
  • 3 large ripe bananas, mashed
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line or grease a muffin pan, and set it aside.
  2. Spread the coconut on a baking sheet, and toast it for 5-10 minutes. Check the coconut after 5 minutes to see progress, and toss to ensure it toasts evenly. Once toasted, remove the coconut from the oven, and let it cool.
  3. In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal.
  4. In another small bowl, whisk the eggs, melted oil or butter, and maple syrup.
  5. Mash the bananas by hand or in a food processor, and combine them with the egg mixture.
  6. Mix the egg and banana batter into the dry batter. Gently stir the two until they are well combined.
  7. Add the apple cider vinegar and vanilla, and gently mix until smooth.
  8. Fold in 1/3 cup toasted coconut.
  9. Spoon the batter into prepared muffin cups, filling them 2/3 to 3/4 of the way full. Top the muffins with extra toasted coconut. Place the muffin pan in the oven on the center rack, and bake for 20-25 minutes.

Notes

Best kept in fridge to maintain freshness. Or freeze for up to 6 weeks.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Snack
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 9 g
  • Sodium: 104.7 mg
  • Fat: 13.2 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 19.2 g
  • Fiber: 2.6 g
  • Protein: 4.8 g
  • Cholesterol: 39.9 mg

Keywords: paleo banana bread, banana bread muffins, refined sugar free, gluten free, almond flour

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

Okay! Now that you’ve learned all about these almond flour banana muffins and how they can help you feel nourished, it’s time to get baking! If you do make this recipe, I would love it if you let me know in the comments below! 

Cheers,

LC 

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Categories: Breakfasts, Dairy Free, Gluten Free, Grain Free, Has Video, Nightshade Free, Oven, Snacks and Appetizers, Vegetarian Tags: banana bread, bananas, coconut, dairy free, gluten free, gluten free breakfasts, gluten free muffins, gluten free snacks, grain free, kid friendly, low sugar, muffins

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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Reader Interactions

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Teresa says

    01/05/2022 at 11:43 AM

    My kids loved these so much. Thank you! Delicious!

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/05/2022 at 3:59 PM

      so glad! Thanks for feedback Teresa!

      Reply
  2. Mobasir hassan says

    04/18/2020 at 10:00 AM

    It looks so yummy and delicious. Hope I can make it like yours. Surely let you know for that. Thanks for the lovely recipe.

    ★★★★★

    Reply
  3. Peter Sanchez says

    01/14/2020 at 3:15 AM

    I am opening a small restaurant at home. I’m glad I read great recipes from you. Hope you will share more. I will send you feedback, and rate the food. thank you.

    Reply
    • Lindsay Cotter says

      01/15/2020 at 4:07 PM

      That’s exciting, Peter! Check back here often for more recipes to come! Thank you!

      Reply
  4. Jessica Luther says

    01/09/2020 at 7:05 AM

    It took me 45 minutes to finish this dish your way.
    Really great results. My whole family loves it.
    they asked me to do more next time,
    thank you.

    ★★★★★

    Reply
    • Lindsay Cotter says

      01/09/2020 at 5:49 PM

      Thank you, Jessica! Glad your family loves these!

      Reply
  5. Lori says

    12/15/2019 at 6:36 PM

    Just recently made these and they are delicious! It’s hard finding paleo muffins and they actually taste like a muffins! Will be making them on a regular basis!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/15/2019 at 9:28 PM

      Oh so glad! These are a favorite of ours too!

      Reply
  6. Beks says

    12/15/2019 at 6:26 PM

    Coconut heaven! My oh my this is over the top! The toasted coconut takes a standard quick bread to new heights.

    ★★★★★

    Reply
    • Lindsay Cotter says

      12/15/2019 at 9:28 PM

      Woohoo! glad you enjoyed Bek!

      Reply
  7. Sophie Anderson says

    11/14/2019 at 6:19 PM

    I love banana bread any which way you want to make it! The muffins are just perfect. That melted butter shot….whoa. I need! pinned

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/14/2019 at 7:32 PM

      Yaayy! Thanks, Sophie! Keep me posted!

      Reply
  8. Malissa says

    11/14/2019 at 6:06 PM

    Oooh not only am I know craving banana bread/muffins, but now I’m convinced there has to be toasted coconut involved, too! These sound great!!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/14/2019 at 7:31 PM

      Oh yes, Malissa! The toasted coconut is MAGICAL!! Would love to know if you make these!

      Reply
  9. Whits@amusebouche says

    11/03/2019 at 6:35 PM

    Your recipes are AMAZING! Have been a huge fan of yours for years now & love seeing your new ideas and cooking them. You make having a sweet tooth & eating healthy at the same time, very easy. Thankyou!

    ★★★★★

    Reply
    • Lindsay Cotter says

      11/03/2019 at 7:28 PM

      Oh thank you! I am so glad to help!

      Reply
  10. CHRISTINA MOORE @ YOUR MIND YOUR BODY says

    10/23/2019 at 1:39 AM

    You are amazing Lindsay. A genuine recipe that I can add on my list. I print it out and show it to the kids, and they’re excited to eat it. They really love coconut and banana.

    ★★★★★

    Reply
    • Lindsay Cotter says

      10/23/2019 at 10:35 AM

      Oh I am so glad! thank you for your feedback Christina!

      Reply
  11. Anthony Allen says

    09/09/2019 at 8:34 PM

    These look they would just melt in my mouth! Want!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/10/2019 at 4:06 PM

      they sure do! 😉

      Reply
  12. Richard Tunner says

    08/28/2019 at 9:17 PM

    is there anything thatcan be used instead of flaked coconut.i am not a fan of flaked coconut,although i do use coconut oil.thanks

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/29/2019 at 10:06 AM

      sure! You could try toasted almond slivers.

      Reply
  13. Susan Dubose says

    08/28/2019 at 8:18 PM

    Coconut + Banana = amazing! This recipe sounds great, thanks for sharing!

    ★★★★★

    Reply
  14. Rimmy says

    08/09/2019 at 4:14 AM

    Your recipes are AMAZING! Have been a huge fan of yours for years now & love seeing your new ideas and cooking them. You make having a sweet tooth & eating healthy at the same time, very easy. Thankyou!

    ★★★★★

    Reply
    • Lindsay Cotter says

      08/09/2019 at 12:06 PM

      That means a lot to me Rimmy! Thank you! Please don’t hesitate to reach out if you have any other special recipe requests. <3

      Reply
  15. Kara Mathys @Wellnessgrit says

    03/13/2019 at 5:54 PM

    These toasted coconut banana muffins paleo are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!

    Reply
    • Lindsay Cotter says

      03/13/2019 at 10:15 PM

      Oh I’m so glad! Haha yay for instagrammable worthy

      Reply
  16. Jennifer Blake says

    10/30/2018 at 10:53 AM

    Loving the addition of toasted coconut on one of my favorite muffins to make!

    ★★★★★

    Reply
  17. Liz says

    09/27/2018 at 1:06 PM

    The addition of coconut was genius! Love these muffins!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/30/2018 at 12:25 AM

      Aww thanks Liz! So glad you love them.

      Reply
  18. Samantha @FerraroKitchen says

    09/27/2018 at 10:30 AM

    I’m really trying to eat more “healthier flours” and these muffins seem like the perfect introduction! Plus I LOVE coconut and almond together!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/28/2018 at 10:20 PM

      oh yay! let me know if you try it then Sam!

      Reply
  19. Jennifer Blake says

    09/27/2018 at 9:58 AM

    Love a great muffin recipe that I can freeze. For some reason I always have one or two bananas that ripen a little too far before we get to eat them so I have a few in my freezer right now just waiting for this recipe!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/30/2018 at 12:23 AM

      Right? They are so handy for meal prep. Let me know how they turn out!

      Reply
  20. Katie says

    09/26/2018 at 10:19 PM

    I love the big chunks of coconut on top! These will be a hit for breakfast in my house!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/30/2018 at 12:22 AM

      It just makes the muffin. YUM. Absolutely! Let me know how they turn out. 🙂

      Reply
  21. Taylor @ Food Faith Fitness says

    09/26/2018 at 3:56 PM

    You had me at toasted coconut! LOVE these!

    ★★★★★

    Reply
    • Lindsay Cotter says

      09/30/2018 at 12:21 AM

      Love YOU. Thanks friend. 🙂

      Reply
  22. kelly smith says

    09/19/2017 at 12:43 AM

    It is a good and tasty recipe. I will try this definitely.

    Reply
  23. Lexi @Lexi'scleankitchen says

    09/05/2017 at 7:53 AM

    These look so so good! Such a perfect morning treat!

    Reply
  24. Jennifer @ Show Me the Yummy says

    09/03/2017 at 7:27 AM

    SO healthy and fluffy!!

    Reply
  25. Katie says

    09/02/2017 at 8:57 PM

    Making soon! love these 🙂

    Reply
  26. Tieghan says

    09/01/2017 at 11:46 PM

    Literally all of my favorite things in one recipe. need these!

    Reply
  27. gerry speirs says

    09/01/2017 at 5:41 PM

    These sound so healthy and duh-lish!!!

    Reply
  28. Jeanine says

    09/01/2017 at 3:05 PM

    Yum, these look so good!! Love all your baking recipes 🙂

    Reply
    • Cotter Crunch says

      09/01/2017 at 8:19 PM

      Oh thanks friend!

      Reply
  29. Liz @ Floatign Kitchen says

    09/01/2017 at 2:23 PM

    I love coconut and banana together! These sound great! And I had no idea New Zealand was such a gluten-free paradise. Who knew?!?!

    Reply
    • Cotter Crunch says

      09/01/2017 at 8:18 PM

      indeed! When we lived there, back in 2007, 2009, and 2011 I would hoard all the GF products to bring back. LOL!

      Reply
  30. Gaby Dalkin says

    09/01/2017 at 1:53 PM

    Going BANANAS over this one ??

    Reply
  31. Erin says

    09/01/2017 at 1:39 PM

    Loving that toasted coconut on top!

    Reply
  32. Leigh Ann says

    09/01/2017 at 1:11 PM

    that toasted coconut topping is everything! These look seriously amazing lady! Well done!

    Reply
  33. Mary Ann | The Beach House Kitchen says

    09/01/2017 at 12:55 PM

    These muffins sound absolutely dreamy Lindsay! That toasted coconut alone…GAH! My favorite! And add some bananas and the smell of the house must be amazing! So cozy! Can’t wait to try!

    Reply
    • Cotter Crunch says

      09/01/2017 at 1:41 PM

      it truly is magical, the smell… bottle it up!

      Reply
  34. Meghan@CleanEatsFastFeets says

    09/01/2017 at 12:16 PM

    These days I’m always on the lookout for a good night’s sleep. I’d take these muffins too though.

    Reply
  35. Traci | Vanilla And Bean says

    09/01/2017 at 11:55 AM

    OMGgg these look incredible! So much goodness packed into a little muffin… and all that coconut. Makes me feel like I’m in the tropics! About that reboot – I feel like I always am in need of a reboot lol! But I looove long weekends because I have a little extra time to be lazy if I like 😀 Gorgeous captures my dear! xo

    Reply
  36. Matt Robinson says

    09/01/2017 at 10:24 AM

    The toasted coconut takes these to a whole new level!

    Reply
  37. naomi robinson says

    09/01/2017 at 10:21 AM

    these muffins would be gone in seconds in my home!!

    Reply
  38. Cassie Autumn Tran says

    08/31/2017 at 9:59 PM

    MAMMA MIA. I definitely will have to try making these muffins with some flax eggs!

    Reply
    • Cotter Crunch says

      09/01/2017 at 8:49 AM

      Oh let me know if you try it with flax egg! Great idea!

      Reply
  39. Katie says

    08/31/2017 at 10:51 AM

    Oh my goodness! I legit need these in my life!! Banana + Coconut are two of my favorite things EVER!

    Reply
    • Cotter Crunch says

      08/31/2017 at 12:05 PM

      well i saved you some, so come over!

      Reply
  40. Myra says

    08/31/2017 at 9:43 AM

    Toasted coconut anything – count me it!! Feels good to reboot after a weekend of indulgance ?

    Reply
    • Cotter Crunch says

      08/31/2017 at 12:05 PM

      i totally feel ya!

      Reply
  41. Emily says

    08/31/2017 at 8:29 AM

    Your grain free dishes are DELICIOUS! I made your cinnamon almond flour bread (but I didn’t quite make it grain free), and they were so good. My dad and I both loved them. Also, these muffins both look and sound good too. Banana bread will always be my favorite sweet bread.

    Reply
    • Cotter Crunch says

      08/31/2017 at 12:06 PM

      Oh that makes me so happy friend. thank you!

      Reply
  42. pragati says

    12/22/2015 at 1:09 AM

    I love adding bananas to muffins..and the almond flour makes them very soft….I have made a similar recipe without eggs but it had some flour.

    Will try adding coconut next time. Thanks for sharing.

    ★★★★★

    Reply
    • Cotter Crunch says

      12/22/2015 at 7:18 AM

      let me know if you do!

      Reply
  43. Kaylin @ Enticing Healthy Eating says

    05/31/2015 at 9:32 PM

    First of all, kudos for using molasses AND honey in these muffins. Because molasses is my jam! I love that stuff! And second of all, double kudos for making something coconut-y because I have been craving the coconut flavor for a couple weeks now! These would be a great muffin to try for that particular craving.

    Reply
  44. Tracy says

    05/29/2015 at 7:51 AM

    These look great! I’m going to make them tonight for my classes and clients tomorrow. I just happen to have lots of bananas that are too ripe for eating!

    Reply
  45. Heather @ FITaspire says

    05/28/2015 at 12:55 PM

    Mmmm…yum! I need a bit of a reboot myself, my nutrition hasn’t been as awesome since I postponed my show. Time to recommit. 🙂

    Reply
    • Cotter Crunch says

      05/28/2015 at 6:21 PM

      i totally get that. life gets crazy during spring/summer

      Reply
  46. Michelle @ Vitamin Sunshine says

    05/28/2015 at 6:26 AM

    Those look delicious. I absolutely love almond flour– so healthy, and naturally sweet so not much sugar is necessary.

    Is moving to New Zealand a hope/plan for you two? My husband just bought us a house in Australia– so we will be living down under in a few years– after a few more in Asia. I’d like to eventually live part time in Aus, part time in the States, so our kids can grow up near both our families.

    ★★★★★

    Reply
    • Cotter Crunch says

      05/28/2015 at 7:17 AM

      yes, that’s our plan too. Hopefully!!

      Reply
  47. Deanna @ The Live Fit Girls says

    05/26/2015 at 11:43 PM

    YUM! I usually make banana and almond meal muffins (they’re my favorite!)…but adding coconut?! never even crossed my mind! I seriously MUST try this!! Coconut just makes everything taste better! 😉

    Reply
  48. maggie says

    05/26/2015 at 9:32 PM

    I never tried to use almond flour in baking but I need to make these soon! The whole recipe looks so healthy and the muffins rise so well! So glad I found your blog 🙂

    ★★★★★

    Reply
    • Cotter Crunch says

      05/26/2015 at 9:40 PM

      you should definitely give it a whirl! almond flour is great to work with combined with eggs! And so glad I found your blog. Meat lovers unite! haha

      Reply
  49. Arman @ thebigmansworld says

    05/26/2015 at 6:50 PM

    So i totally saved this in my bloglovin to salivate over and now need to make these…although I had a bad reaction with the silly oven.

    Reply
  50. Jess @hellotofit says

    05/26/2015 at 3:03 PM

    Lindsay.These look so amazing. I made your orange muffins a while back and loved that it was sweetened naturally, so I’m sure these would be a big hit in our kitchen, too! Thanks!!

    Reply
  51. Bethany says

    05/26/2015 at 3:01 PM

    I love baking with bananas! they are super sweet! there is no need for sugar, love that these have no added sugar 🙂

    Reply
  52. Coach Henness says

    05/26/2015 at 1:07 PM

    Toasted coconut makes everything better! 😀

    Reply
  53. Amanda @ .running with spoons. says

    05/26/2015 at 9:21 AM

    Don’t you just love it when things just -happen- without you really trying? That’s just a sign that it was meant to be 😉 Loving the addition of toasted coconut to these. I bet that takes things to a whole new level of OMG.YUM :mrgreen:

    Reply
  54. Nicole @ Fitful FOcus says

    05/26/2015 at 9:00 AM

    I didn’t know New Zealand had a higher Celiac rate. I need to get my hands on some of those cookbooks. In the meantime, I’ll for sure be making these! Pinning!

    Reply
  55. Mike@TheIronYou says

    05/26/2015 at 8:56 AM

    Can you send me a couple of those amazing muffins ?
    Priority overnight please, because I want them tomorrow with my breakfast 😉

    Reply
    • Cotter Crunch says

      05/26/2015 at 7:33 PM

      i will as long as you have a tuna bowl waiting for me for lunch, deal?

      Reply
  56. Shashi at RunninSrilankan says

    05/26/2015 at 7:48 AM

    I actually didn’t do much this weekend – only a long hike yesterday – and these would have been perfect to have on that hike! I love how gut friendly grain free treats are – and the fact that this is naturally sweetened is an added bonus!

    Reply
  57. Krysten says

    05/26/2015 at 6:40 AM

    You really are brilliant in the kitchen! Can I steal you from the Kiwi to be my full-time race Sherpa!! These looks amazing!

    Reply
    • Cotter Crunch says

      05/26/2015 at 7:05 AM

      i’ll come escape the summer heat and sherpa you!

      Reply
      • Kathryn says

        11/11/2017 at 8:29 AM

        I am new to all this but some advice on the use of almond flour….
        I like many of your recipes which contain Almond Flour, including the Toasted Coconut Banana Muffins, but have recently read Almond Flour is a big NO for anyone with Thyroid issues. What is a good substitute?
        Thank you

        Reply
        • Cotter Crunch says

          11/11/2017 at 10:07 AM

          I haven’t heard that. Is it due to the phytates? You can certainly use another nut flour, but if it’s nuts you need to avoid,I might try tigernut flour (it’s a root vegetable). Have you heard of it?

          Reply
  58. Thalia @ butter and brioche says

    05/25/2015 at 10:24 PM

    Guilt-free muffins? Yes please! Definitely have to try this recipe.

    Reply
    • Cotter Crunch says

      05/26/2015 at 7:04 AM

      i am sure you’d make these look FABULOUS! love all your beautiful baking

      Reply
  59. Les @ The Balanced Berry says

    05/25/2015 at 10:04 PM

    These sound incredible!! I love banana bread/muffins, and my inner coconut freak is drooling over that toasted coconut.

    Reply
    • Cotter Crunch says

      05/26/2015 at 7:04 AM

      oh me too! freakin out! haha and eating

      Reply
  60. Lucie Palka says

    05/25/2015 at 7:33 PM

    I’m pinning these for later! They look yummy! It’s a great idea for those left over bananas!

    Reply
    • Cotter Crunch says

      05/26/2015 at 9:18 PM

      you know it! never was banana in this house! haha

      Reply
  61. Beth says

    05/25/2015 at 6:54 PM

    Again, here you go making me crazy hungry with your food photography. 🙂 These muffins sound really delicious–love the idea of combining the coconut and banana flavors! Thanks for sharing! <3

    Reply
  62. Raquel @ My California Roots says

    05/25/2015 at 6:51 PM

    Yum! These look so good. I can’t believe they are grain-free and dairy free – so amazing!

    ★★★★★

    Reply
    • Cotter Crunch says

      05/26/2015 at 9:21 PM

      you can’t even tell! they are so moist!

      Reply
  63. Sarah Grace says

    05/25/2015 at 6:03 PM

    Um hello delicious! My mom said I have to make these for her after showing reading the title to her 🙂

    xoxo Sarah Grace, Fresh Fit N Healthy.

    Reply
    • Cotter Crunch says

      05/25/2015 at 6:47 PM

      yes, do it! keep me posted too! xxoo

      Reply
  64. Meghan@CleanEatsFastFeets says

    05/25/2015 at 3:55 PM

    I feel in need of a reboot myself, which is why fruit are today’s snack and a boatload of veggies are on tonight’s dinner menu. I’d like it all with a side of these muffins though. They sound fantastic and with so many bananas in them, you know I approve.

    Reply
    • Cotter Crunch says

      05/25/2015 at 6:49 PM

      wish we could be reboot together with some veggies, girl talk, and a walk. and yay bananas…always for YOU

      Reply
      • Meghan@CleanEatsFastFeets says

        05/25/2015 at 7:58 PM

        That sounds lovely.

        Reply
        • Cotter Crunch says

          05/26/2015 at 9:17 PM

          you’re lovely. <3

          Reply
  65. Kate @KateMovingForward says

    05/25/2015 at 2:15 PM

    These look so good!! I love those beautiful coconut flakes on top! So pretty. Pinning for later!

    Reply
  66. Erin @ Erin's Inside Job says

    05/25/2015 at 1:52 PM

    These look awesome! I do feel like I need a reboot. I may even skip posting tomorrow bc I worked this morning and really need to get studying for my NASM exam on Friday. We will see…

    Reply
  67. Jolene says

    05/25/2015 at 1:35 PM

    These look fantastic, friend. In need of a reboot too, it’s been a rough couple of weeks. This weekend, we did our best to celebrate Gramp given his passing on Friday, a day before his 89th birthday…I bet he would love these, he loved molasses. Maybe I will make them and share some with my Gram <3

    Reply
    • Cotter Crunch says

      05/25/2015 at 2:23 PM

      oh sending you lots of hugs! maybe i’ll make more for you and gramps honor. xxoo

      Reply
  68. Cara's Healthy Cravings says

    05/25/2015 at 11:42 AM

    I need to make these!! Thanks for sharing.

    Reply
  69. Lauren @ The Bikini Experiment says

    05/25/2015 at 9:49 AM

    These looks amazing! Pinned to make later. 🙂 Wasn’t the storm this weekend absolutely crazy!?

    Reply
  70. Lucie@FitSwissChick says

    05/25/2015 at 9:36 AM

    These look so pretty! I love the cinnamon/ginger combo in there. Genius! Happy celebrating!

    Reply
  71. Livi @ Eat, pray, work it out says

    05/25/2015 at 8:58 AM

    it must be fate because I actually have all these ingredients at home!!!

    Reply
  72. Lisa @ RunWikApricot i says

    05/25/2015 at 8:50 AM

    I love banana bread and so do my kids! I use Grandma’s recipe, but no that we discovered that we are all gluten sensitive, it’s not an option. My kids have adapted to eating things with almond flour ( yeah) so these would be great. I love the combo of almond and banana, and we love things we can grab and go on the run. Hope you have a wonderful day! xoxo

    Reply
  73. She Rocks Fitness says

    05/25/2015 at 8:24 AM

    Cannot wait to make these as you know my obsession with coconut these days is out of control…In a really good way! Yeah for sunshine in Texas!!!!

    Reply
    • Cotter Crunch says

      05/25/2015 at 2:20 PM

      OMG your gonna be hooked. make a lot then freeze!

      Reply
  74. Hayley@healthyregardshayley says

    05/25/2015 at 8:15 AM

    These are perfection!

    Reply
  75. Rebecca @ Strength and Sunshine says

    05/25/2015 at 7:39 AM

    I think you should make some forays into egg-free baking 😉

    Reply
    • Cotter Crunch says

      05/25/2015 at 7:58 AM

      you need to come teach me!

      Reply
  76. Deborah @ Confessions of a Mother Runner says

    05/25/2015 at 7:30 AM

    Pinning these for my daughter she will love them! Thanks for joining us for Meatless Monday have a great day off today.

    Reply
  77. Megan @ Skinny Fitalicious says

    05/25/2015 at 6:58 AM

    Yum! These look delicious!

    Reply
  78. SuzLyfe (@suzlyfe) says

    05/25/2015 at 6:25 AM

    Oh my word, being back from vacation–I need a reboot from my reboot! I got a great mental reboot on vacation, but now I need a food reboot–just dialing way back on the booze and chips. Otherwise, i was fine, but I need to just have some sort of discretion!

    Reply
  79. Michele @ paleorunningmomma says

    05/25/2015 at 5:35 AM

    We are totally on the same page with banana muffins 🙂 Toasted coconut takes these to another level and they look insanely delicious!

    Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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