Recipes

Coconut Flour Banana Muffins (Makes the Perfect Snack or Breakfast)

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One of my favorite healthy snacks to enjoy is a fresh, warm slice of banana bread topped with copious amounts of melted grass fed butter. I just love the taste of banana when it’s used in baking recipes. As good as banana bread is though, these coconut flour banana muffins just might be even better. I recently tried this recipe for the first time, and I think it’s going to be my new go-to banana recipe for making a healthy snack that can also double as a breakfast option for when I’m in a hurry. Not only do these muffins provide plenty of tasty banana flavor, but they are also made with chopped walnuts and dark chocolate chips as well. If you love the taste of banana bread and muffins as much as I do, then this could very well become your new favorite recipe.

coconut flour banana nut muffin recipe
Serving Size
1
Calories/Serving
138

This is easily one of my favorite muffin recipes of all time. It takes the great taste of banana bread and adds in walnuts and dark chocolate chips to make some truly tasty paleo muffins that can be enjoyed as a snack or as a grab and go breakfast option whenever you’re feeling rushed in the mornings.

A Perfectly Healthy Paleo Snack

As with all of our recipes, this muffin recipe passes on usual baking ingredients like refined white flour and sugar and uses 100% paleo friendly ingredients instead. These particular muffins start by using coconut flour combined with baking soda and salt for the base. I love baking with coconut flour because it adds a delightful hint of a coconut aftertaste in your treats. That coconut taste blends perfectly with the banana flavor in this recipe as well.

After preparing your flour mixture, the next step is to beat your eggs and honey together until it makes a pale yellow mixture. Honey is a fantastic sweetening alternative to refined sugar, and it has the added benefit of also being incredibly nutrient-dense on top of that. It’s packed full of vitamins, minerals, amino acids, antioxidants, and it also has anti-inflammatory properties. There’s even evidence that honey can potentially be used as a natural anticancer agent as well. (1) For all of these reasons, honey is definitely a superfood that everybody should be including in their diet.

coconut flour muffin ingredients
mixing the muffin batter

Next, add in your mashed banana, vanilla extract, and melted coconut oil to your honey mixture and beat until everything is well combined. Normally when I’m preparing my paleo meals and desserts, I do my best to keep things as low carb as possible. However, making baked goods with bananas is always something I’m willing to make an exception for. While they definitely contain a fair amount of carbohydrates and natural sugars, I believe the benefits far outweigh any negatives. They’re a great source of dietary fiber, vitamins, and minerals (especially potassium, which is an essential mineral for helping to reduce hypertension). (2)

Don’t Forget the Toppings

These muffins would be fantastic with the recipe just as it is right now, but we want to make them even better. To make truly perfect banana muffins, you’ll also be adding in dark chocolate chips and chopped walnuts. Both of these ingredients help take these muffins to the next level when it comes to being incredibly yummy, but more importantly, they each add a solid amount of healthy fats to the recipe as well. As paleo followers know, it’s essential to include plenty of dietary fat in your diet in order to achieve optimal health. (3) 

Make In Bulk

I mentioned before that I like making these for a quick grab and go snack or light meal option, especially since these freeze really well. Simply pack them in an airtight container or for best results, wrap them in a freezer safe bag. 

You’ll want to leave them out about an hour or so before eating them to give it time to thaw, but it’s still just as good a few days or even a few weeks after. 

If you’d like to add even more healthy fats to your muffins, you can feel free to decorate the muffin tops with even more walnuts and dark chocolate chips if you would like. Even with the chocolate chips included, these muffins make a fantastic option for your morning breakfast thanks to all of the healthy ingredients used. They are equally good as an afternoon snack. Ah, who am I kidding? There’s never a bad time to enjoy these banana muffins.

paleo banana nut muffins
yum

P.S. – Looking for more banana inspired paleo baking recipes? Here’s a few of my favorites that you should check out if you loved these banana muffins:


Ingredients

    • ¾ cup coconut flour
    • pinch of salt
    • ½ tsp baking soda
    • 6 large eggs
    • ½ cup mashed ripe bananas
    • ¼ cup extra virgin coconut oil, melted
    • ¼ cup honey
    • 1 tbsp pure vanilla extract
    • ¼ cup chopped walnuts plus extra for decoration
    • ¼ cup paleo approved dark chocolate chips plus extra for decoration

Directions

  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper cups and set aside.
  2. In a bowl, sift together the coconut flour, salt and baking soda. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and honey on medium speed until pale yellow.
  4. Add in the mashed banana, pure vanilla extract and melted coconut oil and beat until well combined.
  5. Add in the coconut flour mixture and beat until well combined.
  6. Fold in the chocolate chips and chopped walnuts.
  7. Let the batter sit for 5 – 10 minutes so it can thicken.
  8. Spoon the batter into the paper liners.
  9. Decorate the muffin tops with a few chocolate chips and chopped walnuts if you wish.
  10. Bake in preheated oven for 20 – 25 minutes until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and allow to cool completely before serving.

Servings

Serving Size

1

Servings/Recipe

12

Nutrition Information

Calories

138

Carbohydrates

12.3 g

Fat

8 g

Sugar

7.7 g

Protein

4.4 g

Fiber

2.8 g

Calories 138 kcal
Potassium 73.3 mg
Vitamin A 40.3 µg
Vitamin C 0.9 mg
Folic Acid (B9) 13.8 µg
Sodium 126.2 mg

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