Banana Coconut Muffins Recipe

Name: Banana Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Shredded Unsweetened Dried Coconut; 1/2 cups White Rice Flour; 1/3 cups Quinoa Flour; 1/3 cups Oat Flour; 1/2 cups Tapioca Starch; 1 cup Coconut Sugar; 1/2 teaspoons Salt; 1 teaspoon Baking Soda; 2 whole Very Ripe Bananas, Peeled; 1 cup Canned Coconut Milk; 1/4 cups Raw Coconut Oil, Melted; 1 Tablespoon Apple Cider Vinegar; 1 teaspoon Vanilla Extract; 1/4 cups Large Chip Coconut For Decorating Tops

Servings: persons

1/3 cups Shredded Unsweetened Dried Coconut
1/2 cups White Rice Flour
1/3 cups Quinoa Flour
1/3 cups Oat Flour
1/2 cups Tapioca Starch
1 cup Coconut Sugar
1/2 teaspoons Salt
1 teaspoon Baking Soda
2 whole Very Ripe Bananas, Peeled
1 cup Canned Coconut Milk
1/4 cups Raw Coconut Oil, Melted
1 Tablespoon Apple Cider Vinegar
1 teaspoon Vanilla Extract
1/4 cups Large Chip Coconut For Decorating Tops

1
Use organic ingredients whenever possible.
2
Preheat your oven to 350 F. Oil or line a 12-count muffin tin (recipe makes around 9).
3
In a food processor, process the coconut until it's powdery. Add the flours, starch, sugar, salt and baking soda. Pulse a few times to mix.
4
In a large bowl, mash the bananas-they can be chunky if you want. Mix in the coconut milk and oil, vinegar, and vanilla. Mix the dry ingredients into the wet ones.
5
Divide the batter evenly into the pan to make 9 muffins. Decorate the tops with the large chip coconut. Bake for 20-25 minutes. Remove pan from the oven.
6
Remove them from the muffin pan to cool.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cups Shredded Unsweetened Dried Coconut, 1/2 cups White Rice Flour, 1/3 cups Quinoa Flour, 1/3 cups Oat Flour, and more.

Yes, Banana Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Coconut Muffins

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