Super-simple gluten free and sugarfree banana muffins perfect for a nourishing snack or naturally sweet treat.

These moist, naturally-sweetened muffins can also be made nut free by using coconut milk instead of nut milk.

I like to make a batch of these and freeze them for simple lunch box snacks or for morning/ afternoon tea. They contain no added sugars or sweeteners, just the natural sweetness of banana.
You’ll find more healthy family-friendly and kid-friendly snack recipes in my recipe e-book.

 

Coconut Banana Muffins

Super-simple gluten free and sugarfree banana muffins perfect for a nourishing snack or naturally sweet treat.
Keyword Corn Free, Dairy Free, FODMAP Friendly, Gluten Free, Grain Free, Nut Free, Paleo, Peanut Free, Preservative Free, Processed Sugar Free, Soy Free, Vegetarian, Yeast Free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6

Ingredients

  • 3 large free range eggs
  • 3/4 cup plant based/dairy free milk (almond/coconut/macadamia) or coconut water
  • 2 tablespoon s extra virgin coconut oil, melted
  • 1 1/4 cup mashed Bananas, (approx 2 large ripe bananas)
  • 1/2 cup coconut flour, sifted
  • 1/2 teaspoon gluten free baking powder

Instructions

  • Pre-heat fan-forced oven to 180°C. 
  • In a medium bowl, whisk together eggs, milk, melted coconut oil and mashed banana until well combined. 
  • Add in coconut flour and baking powder and whisk to remove any lumps. (Mix batter just before placing into muffin tray to ensure the mixture is evenly combined). 
  • Spoon into a greased muffin tray. Bake in oven for 25 - 30 minutes or until cooked through. 

Notes

Make It Personal:
  • Add chopped walnuts to batter.
  • Add in 1/2 teaspoon ground cinnamon to batter.
  • Add 1/4 teaspoon pure vanilla powder or sugar/alcohol free vanilla extract.
  • Recipe makes 6 muffins or you can also make into 18 mini muffins.
Sensitive to Nuts:
  • Use coconut milk or coconut water instead of almond milk.
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Casey-Lee Lyons

Live Love Nourish

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