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Toasted Coconut Paleo Banana Bread Muffins

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Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting. So make a couple of batches and freeze the rest for meal prep, m mm k?
Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.
 Paleo Banana Muffins with Toasted Coconut that are naturally sweetened, quick to make, and delicious! Great for reducing sugar without the taste!

Just letting you know this Toasted Coconut Paleo Banana Bread Muffin recipe was originally published in May 2015. I retested, rephotographed, updated recipe. Now I am republishing it for you today! I hope you enjoy. Thank you for following Cotter Crunch Y’all!.

Hi ya! Oh Holiday weekend, are you are near. Thank you for the extra day to be with family and friends and rest! Yes, thank YOU!

I will be baking banana bread muffins. Yes, again!a The smell of them baking relaxes me. Plus it’s kinda sorta my way to ease into Fall season. That makes sense, right? Fall is so close!!  Anyways, with baking there might be some delicious NZ wine. Balance is key.

Okay okay, but let’s chat about post weekend, post holiday vibes. Uh, I don’t know about you but every time we wrap up a long weekend, the kiwi and I were both feeling like we might need a reboot. You know that feeling,right? Like, hey…  we ate, drank, and celebrated but now I just want get a good night sleep and eat something nourishing.

Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.

 

 

Paleo Banana Muffins with Toasted Coconut that are naturally sweetened, quick to make, and delicious! Great for reducing sugar without the taste!

Hence these paleo banana bread muffins. They are naturally lower in sugar. GASP! The only real sugar is from the bananas and a wee bit of maple syrup and molasses. Which have crucial minerals for us anyway!

They are grain-free and dairy-free, and I didn’t even plan that. Which makes them even more special, right?

HOW TO MAKE PALEO TOASTED COCONUT BANANA BREAD MUFFINS

Speaking of special, this recipe is actually one I adapted while in New Zealand.  And because New Zealand has a higher Celiac rate, they’re bakeries, cafes always have a gluten free and/or grain free options. I also hoarded all the New Zealand food magazines and cookbooks while we were there. So many grain free recipes. YEA!

I’ve learned a lot of grain free baking those my Kiwi friends and family. In fact, it’s how I managed to create homemade paleo bread as well. Hmm.. maybe that’s a sign we need to move to New Zealand.. just sayin.

Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.

Before I dive into the banana bread muffin recipe let me tell you what I updated. First, you don’t need a blender for this recipe, but you totally can use one to mix. Also, you must toast the coconut before adding to the batter. It’s magical! Really! That’s about it. Simple and easy!

Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.

And lastly, here’s my thought process on why we eat grain free and dairy free from time to time.

Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.

As I mentioned above, sometimes after a stint (or this case, a weekend) of eating more than enough rich food, too much sugar, wine, etc.,  the body needs a little TLC. A little reboot, yes? It needs nutrients that will help reduce inflammation. Consider these Paleo Banana Bread Muffins with Toasted Coconut a way back to homeostasis. Haha. Grain Free foods are easier on digestion and therefore allow more nutrients to be absorbed. HOLLAH! Ya, we need that! In fact, you might as well pair this with a immunity boosting smoothie and end this holiday weekend with a mega nutrient dense meal.

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Toasted Coconut Paleo Banana Bread Muffins

★★★★

4 from 24 reviews
  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: 12-14 regular or 10 large muffins
  • Category: breakfast, snack
  • Method: oven
  • Cuisine: American
Print Recipe

Description

These paleo banana bread muffins are quick to make and delicious! Refined sugar free, gluten free, soft, fluffy, and addicting.

Ingredients

  • 1/2 cup shredded (large flake) unsweetened coconut
  • 2 1/4 cup blanched almond flour
  • 3 tbsp ground flaxseed or chia seed (ground)
  • 1/2 tsp of cinnamon and pinch of ground ginger
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 large ripe bananas
  • pinch of sea salt
  • 3 eggs
  • 4 tbsp melted coconut oil or clarified butter (cooled and melted)
  • 4 tbsp of either Maple Syrup or molasses
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Instructions

  1. Preheat oven to 350F
  2. Spread you coconut on a baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
  3. Mix your almond flour, baking powder, spices, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
  4. In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
  5. Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together.
  6. Fold in 1/3 cup toasted coconut.
  7. Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.
  8. If you want these muffins sweeter, then add 1/4 cup baking Stevia or xylitol to the egg batter. (optional)
  9. Drizzle with melted butter or maple syrup on top after baking. Optional

Notes

  • These muffins are light in texture. Depending on your oven, they may bake up after 20 or up to 30 minutes. Check at 20 minutes.
  • They keep well in freezer for weeks.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 230
  • Sugar: 9g
  • Fat: 13g
  • Saturated Fat: 3g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 5g

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

Lightly Sweetened Paleo Banana Bread Muffins with Toasted Coconut. These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting.

See, all about that balance, right? Let me know if you give these tasty “homeostasis” muffins a whirl! Haha.

Toasted Coconut #Paleo Banana Bread Muffins! Easy to make for breakfast or brunch

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What’s your favorite kind of banana bread recipe? Any body else needed a little reboot after a holiday weekend? Tell me what your plans are for this weekend!

Okay, happy long weekend shenanigans ya’ll!

Cheers!

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Lightly Sweetened TOASTED COCONUT PALEO BANANA BREAD MUFFINS These Banana Muffins are quick to make and delicious! Refined sugar free, soft, fluffy, and addicting. www.cottercrunch.com

 

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  2. 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

  8. 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

  13. 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

  16. 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

  19. 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

      • 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

        • 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

  24. 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

  27. 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

  30. 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

  32. 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

  34. 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

  36. 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

  37. 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

  38. 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

  39. 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

  45. 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

  61. 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