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!
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
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.
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.
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.
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
- Preheat. To begin, preheat your oven to 350 degrees Fahrenheit, and line a muffin pan.
- Toast. Spread the unsweetened coconut shreds on a baking sheet, and toast them in the oven for 5-10 minutes.
Pro-Tip: Check on the coconut after 5 minutes, and toss it on the baking sheet to ensure it toasts evenly.
- 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.
- Mash. Using a fork or food processor, mash the bananas, and add them to the bowl with the egg mixture.
- 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.
- 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.
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!
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.
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!
Common Questions
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.
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.
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!
Coconut Almond Flour Banana Muffins
- Total Time: 35 minutes
- Yield: 12--14 regular or 10 large muffins 1x
- Diet: Gluten Free
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
- 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
- Preheat the oven to 350 degrees Fahrenheit. Line or grease a muffin pan, and set it aside.
- 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.
- In a large bowl, whisk together the almond flour, salt, baking powder, baking soda, cinnamon, and flax meal.
- In another small bowl, whisk the eggs, melted oil or butter, and maple syrup.
- Mash the bananas by hand or in a food processor, and combine them with the egg mixture.
- Mix the egg and banana batter into the dry batter. Gently stir the two until they are well combined.
- Add the apple cider vinegar and vanilla, and gently mix until smooth.
- Fold in 1/3 cup toasted coconut.
- 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
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
My kids loved these so much. Thank you! Delicious!
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so glad! Thanks for feedback Teresa!
It looks so yummy and delicious. Hope I can make it like yours. Surely let you know for that. Thanks for the lovely recipe.
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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.
That’s exciting, Peter! Check back here often for more recipes to come! Thank you!
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.
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Thank you, Jessica! Glad your family loves these!
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!!
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Oh so glad! These are a favorite of ours too!
Coconut heaven! My oh my this is over the top! The toasted coconut takes a standard quick bread to new heights.
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Woohoo! glad you enjoyed Bek!
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
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Yaayy! Thanks, Sophie! Keep me posted!
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!!
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Oh yes, Malissa! The toasted coconut is MAGICAL!! Would love to know if you make these!
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!
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Oh thank you! I am so glad to help!
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.
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Oh I am so glad! thank you for your feedback Christina!
These look they would just melt in my mouth! Want!
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they sure do! 😉
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
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sure! You could try toasted almond slivers.
Coconut + Banana = amazing! This recipe sounds great, thanks for sharing!
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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!
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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
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!
Oh I’m so glad! Haha yay for instagrammable worthy
Loving the addition of toasted coconut on one of my favorite muffins to make!
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The addition of coconut was genius! Love these muffins!
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Aww thanks Liz! So glad you love them.
I’m really trying to eat more “healthier flours” and these muffins seem like the perfect introduction! Plus I LOVE coconut and almond together!
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oh yay! let me know if you try it then Sam!
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!
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Right? They are so handy for meal prep. Let me know how they turn out!
I love the big chunks of coconut on top! These will be a hit for breakfast in my house!
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It just makes the muffin. YUM. Absolutely! Let me know how they turn out. 🙂
You had me at toasted coconut! LOVE these!
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Love YOU. Thanks friend. 🙂
It is a good and tasty recipe. I will try this definitely.
These look so so good! Such a perfect morning treat!
SO healthy and fluffy!!
Making soon! love these 🙂
Literally all of my favorite things in one recipe. need these!
These sound so healthy and duh-lish!!!
Yum, these look so good!! Love all your baking recipes 🙂
Oh thanks friend!
I love coconut and banana together! These sound great! And I had no idea New Zealand was such a gluten-free paradise. Who knew?!?!
indeed! When we lived there, back in 2007, 2009, and 2011 I would hoard all the GF products to bring back. LOL!
Going BANANAS over this one ??
Loving that toasted coconut on top!
that toasted coconut topping is everything! These look seriously amazing lady! Well done!
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!
it truly is magical, the smell… bottle it up!
These days I’m always on the lookout for a good night’s sleep. I’d take these muffins too though.
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
The toasted coconut takes these to a whole new level!
these muffins would be gone in seconds in my home!!
MAMMA MIA. I definitely will have to try making these muffins with some flax eggs!
Oh let me know if you try it with flax egg! Great idea!
Oh my goodness! I legit need these in my life!! Banana + Coconut are two of my favorite things EVER!
well i saved you some, so come over!
Toasted coconut anything – count me it!! Feels good to reboot after a weekend of indulgance ?
i totally feel ya!
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.
Oh that makes me so happy friend. thank you!
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.
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let me know if you do!
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.
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!
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. 🙂
i totally get that. life gets crazy during spring/summer
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.
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yes, that’s our plan too. Hopefully!!
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! 😉
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 🙂
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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
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.
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!!
I love baking with bananas! they are super sweet! there is no need for sugar, love that these have no added sugar 🙂
Toasted coconut makes everything better! 😀
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
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!
Can you send me a couple of those amazing muffins ?
Priority overnight please, because I want them tomorrow with my breakfast 😉
i will as long as you have a tuna bowl waiting for me for lunch, deal?
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!
You really are brilliant in the kitchen! Can I steal you from the Kiwi to be my full-time race Sherpa!! These looks amazing!
i’ll come escape the summer heat and sherpa you!
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
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?
Guilt-free muffins? Yes please! Definitely have to try this recipe.
i am sure you’d make these look FABULOUS! love all your beautiful baking
These sound incredible!! I love banana bread/muffins, and my inner coconut freak is drooling over that toasted coconut.
oh me too! freakin out! haha and eating
I’m pinning these for later! They look yummy! It’s a great idea for those left over bananas!
you know it! never was banana in this house! haha
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
Yum! These look so good. I can’t believe they are grain-free and dairy free – so amazing!
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you can’t even tell! they are so moist!
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.
yes, do it! keep me posted too! xxoo
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.
wish we could be reboot together with some veggies, girl talk, and a walk. and yay bananas…always for YOU
That sounds lovely.
you’re lovely. <3
These look so good!! I love those beautiful coconut flakes on top! So pretty. Pinning for later!
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…
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
oh sending you lots of hugs! maybe i’ll make more for you and gramps honor. xxoo
I need to make these!! Thanks for sharing.
These looks amazing! Pinned to make later. 🙂 Wasn’t the storm this weekend absolutely crazy!?
These look so pretty! I love the cinnamon/ginger combo in there. Genius! Happy celebrating!
it must be fate because I actually have all these ingredients at home!!!
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
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!!!!
OMG your gonna be hooked. make a lot then freeze!
These are perfection!
I think you should make some forays into egg-free baking 😉
you need to come teach me!
Pinning these for my daughter she will love them! Thanks for joining us for Meatless Monday have a great day off today.
Yum! These look delicious!
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!
We are totally on the same page with banana muffins 🙂 Toasted coconut takes these to another level and they look insanely delicious!