Coconut Banana Muffins

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. 



3 large free range eggs
3/4 cup plant based/dairy free milk (almond/coconut/macadamia) or coconut water 
2 tablespoons 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


  1. Pre-heat fan-forced oven to 180°C. 
  2. In a medium bowl, whisk together eggs, milk, melted coconut oil and mashed banana until well combined.
  3. 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).
  4. Spoon into a greased muffin tray. Bake in oven for 25 - 30 minutes or until cooked through.

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. 

© Live Love Nourish™ 2014. All rights reserved.


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All of the LLN recipes are:
  • Gluten Free
  • Dairy Free
  • Soy Free
  • Yeast Free
  • Preservative Free
  • Processed Sugar Free
This recipe is also:
  • Nut Free
  • Peanut Free
  • Grain Free
  • FODMAP Friendly
  • Vegetarian
  • Corn Free
  • Paleo