Gluten-Free Banana Coconut Muffins With Coconut Flour

Gluten-Free Banana Coconut Muffins With Coconut Flour

Our delicious banana coconut muffins are gluten-free, dairy-free, sugar-free, and grain-free—but you'd never even know what you're missing.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Preheat oven to 400 F / 204 C
  2. Step 2

    Thoroughly grease a 6-cup muffin tin with coconut oil or line with paper muffin liners.
  3. Step 3

    Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature.
  4. Step 4

    Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon, and shredded coconut and then whisk together until smooth.
  5. Step 5

    Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)
  6. Step 6

    Bake for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean.
  7. Step 7

    Pop muffins onto a wire rack to cool, then store in a container and refrigerate. The flavor is best one or two days after baking. Note: If you double the recipe, bake muffins for about 20 minutes and use the toothpick test to check that muffins are done. If not, bake an additional 5 minutes. 2010 (c) Melissa Diane Smith, reprinted with permission Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.