Make Ahead

Super Moist Healthy Banana Muffins

March 12, 2012
3 Ratings
  • Serves 12
Author Notes

I was looking to create a moist, healthy muffin and have adapted my original recipe that used white whole wheat flour. Coconut flour has 3 times the amount of fiber than whole wheat flour and you need to use less of it in recipes because of its super absorbency. But you have to add more moisture when using it, so eggs (or egg whites, I use both) do the job. These are delicious for breakfast with coffee or as an afternoon snack! —JMT

What You'll Need
  • Dry ingredients
  • 1/3 cup raw coconut flour, sifted
  • 3/4 cup whole oats
  • 1/2 cup granola, crushed to a meal consistency
  • 1/4 cup flax seed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup walnuts, crushed to a meal consistency
  • Wet ingredients
  • 1 tablespoon virgin coconut oil, melted
  • 1/4 cup honey
  • 2 eggs whites + 1 whole egg
  • 1/2 cup buttermilk or soured milk (1/2 tbsp. vinegar added to 2/3 cup low-fat milk)
  • 3 small mashed bananas
  1. Preheat oven to 375 degrees. Spray 12 regular-sized muffin cups with oil spray or line with paper liners.
  2. Using two separate small sandwich zip-lock bags, crush the granola and walnuts with a mallet or hammer to make them into a meal consistency.
  3. Spoon, not scoop, coconut flour into measuring cup and level with a knife. Sift baking soda and baking powder with coconut flour into a large bowl. Add rest of the dry ingredients and mix well.
  4. In a separate bowl, mix next five (wet) ingredients well.
  5. Pour wet ingredients into dry ingredients and stir until just combined.
  6. Immediately spoon mixture into the 12 muffin cups, filling each cup almost to the top.
  7. Place into the preheated oven and bake for 20 minutes.
  8. Remove from pan and cool on wire rack.

See what other Food52ers are saying.

  • JMT
  • Janettey
  • navradical

8 Reviews

JMT June 23, 2013
I've made changes above....
JMT June 23, 2013
I see I forgot to list walnuts originally too!! Added above! I'll get this right yet!
JMT June 23, 2013
I've tweaked the recipe since I originally posted it. I found they got mushy after a few days, so my changes are 2 egg whites +1 whole egg, 1 tablespoon of coconut oil, and 1/2 cup of buttermilk (or coconut-almond milk which I use now instead of cow's milk). And I bake for 20 min. (adjust for individual ovens). I think they turn out much better, nicely browned on the outside and moist on the inside!
Janettey June 23, 2013
These are really good .... my first successful gluten free muffin :) (ok, I added choc chips)
JMT March 18, 2012
I see it published now....
JMT March 18, 2012
HMMM.....I didn't notice that the banana amount wasn't published!! I even tried to edit it and it still didn't publish! This calls for a website question....So here is the banana part:
1 cup mashed banana (3 to 4 small to medium bananas). Sorry about the confusion!
navradical March 17, 2012
Hi JMT, not to sound cheeky but are there no bananas in these banana muffins? Other than that they sound great!
JMT March 18, 2012
I see it published now....