Coconut Flour Banana Bread Muffins That Stay Moist for Days (Not Crumbly)
These one-bowl gluten-free banana muffins are made with coconut flour and stay tender for days—no dry crumbles. The secret is the right egg-to-flour ratio and a 5-minute rest before baking. Perfect for breakfast, snacks, or lunchboxes.
Equipment
- Standard 12-cup muffin tin
- Muffin liners
- Large Mixing Bowl
- Whisk
- Spatula
- Wire cooling rack
Ingredients
Banana Mixture
- 3 medium ripe bananas (about 1 1/2 cups mashed)
- 4 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup coconut flour, sifted
- 1 tsp baking soda
- 1/2 tsp salt
Optional Add-ins
- 1/2 cup dark chocolate chips or chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray the liners with cooking spray to prevent sticking.
- In a large bowl, mash the bananas until mostly smooth with a few small lumps remaining.
- Whisk in the eggs, maple syrup, melted coconut oil, and vanilla until completely combined and smooth.
- Gently fold in the sifted coconut flour, baking soda, and salt until no dry streaks remain. Then fold in the chocolate chips or walnuts if using.
- Let the batter rest in the bowl for 5 minutes. This is crucial—the coconut flour needs time to absorb the moisture. The batter will thicken slightly.
- Divide the batter evenly among the 12 muffin cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden and spring back when gently pressed.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
Notes
Storage: Store in an airtight container at room temperature or in the fridge for up to 5 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat in the microwave for 15-20 seconds.
Tips: Don't over-mix the batter—a few lumps are fine. Grease your liners well to avoid sticking. Check for doneness at 18 minutes as coconut flour bakes fast. For a dairy-free version, use coconut oil and dairy-free chocolate chips. For nut-free, skip walnuts and use more chocolate chips or sunflower seeds.