Coconut Flour Banana Muffins

Name: Coconut Flour Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1/2 cup Coconut flour; 3 Mashed ripe bananas; 4 Eggs; 1/4 cup Coconut oil, melted; 1/4 cup Maple syrup; 1 teaspoon Vanilla extract; 1/2 teaspoon Baking soda; 1/4 teaspoon Salt; 1/2 teaspoon Cinnamon

Moist and delicious banana muffins made with coconut flour. These muffins are a great wheat-free treat for breakfast or a snack.

40m12 servings

Contains eggWHEAT-free

120 cal|3g protein|15g carbs|6g fat|2g fiber

Ingredients

1/2 cup Coconut flour
3 Mashed ripe bananas
4 Eggs
1/4 cup Coconut oil, melted
1/4 cup Maple syrup
1 teaspoon Vanilla extract
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 175°C. Line a muffin tin with paper liners or grease well.
2In a large bowl, whisk together coconut flour, baking soda, salt, and cinnamon.
3In a separate bowl, mash bananas. Add eggs, melted coconut oil, maple syrup, and vanilla extract. Mix well.
4Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5Spoon batter into muffin tin, filling each cup about 2/3 full.
6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7Let cool in muffin tin for a few minutes before transferring to a wire rack to cool completely.

Substitutions

Wheat Flour → Coconut Flour

Provides structure and absorbs moisture in place of wheat flour.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.