Chocolate Chip Banana Muffins Made with Coconut Flour

muffins are a deliciously moist treat, combining the sweetness of ripe bananas with rich chocolate chips. Made with coconut flour, they’re a great gluten-free option that’s perfect for breakfast or a tasty snack.

Best Cooking Tips

Make sure to measure coconut flour accurately, as it absorbs more liquid than regular flour.
Use very ripe bananas for the best natural sweetness and moisture.
Avoid overmixing the batter to keep the muffins light and fluffy.

Ingredients 0/6

3 ripe bananas, mashed 3 large eggs ¼ cup coconut flour 1 tablespoon stevia powder 1 ½ teaspoons baking powder ½ teaspoon salt

What Makes This Recipe Special

These muffins are a delicious way to enjoy a healthy treat. Using coconut flour makes them gluten-free and adds a subtle sweetness. The combination of ripe bananas and chocolate chips creates a moist and flavorful bite every time.

Directions

Gently heat your oven to 350°F (175°C) and lining a muffin tin with paper liners—about 10 should do. In a bowl, mash the bananas and then whisk in the eggs, coconut flour, stevia, baking powder, and a pinch of salt until everything is well combined. Fold in the chocolate chips gently. Spoon the batter into the muffin cups, filling each one almost to the top but leaving about half an inch of space since these muffins won’t puff up much. Pop them in the oven and bake for around 25 minutes, or until you can stick a toothpick in and it comes out clean. Let the muffins cool for about 5 minutes before moving them to a plate lined with paper towels—don’t worry if a little moisture seeps through the liners; that’s just the bananas doing their thing. Enjoy!

people cooked this recipe

By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Serving Options To Try

Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of coffee or tea for a cozy snack. For a breakfast boost, serve alongside fresh fruit or yogurt.

Storage Guide

Store muffins in an airtight container at room temperature for up to three days. To keep them fresh longer, refrigerate for up to a week or freeze individually wrapped for up to three months. Warm before serving for the best taste.

Frequently Asked Questions

Can I use regular flour instead of coconut flour?

Coconut flour absorbs more moisture, so if you swap it for regular flour, use about three times more and adjust the liquid accordingly.

Are these muffins gluten-free?

Yes, since they use coconut flour and no wheat-based ingredients, they are gluten-free.

Can I substitute stevia with another sweetener?

Yes, you can use honey, maple syrup, or sugar, but you may need to adjust the amount to taste.

How do I store these muffins to keep them fresh?

Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Can I freeze these muffins?

Yes, they freeze well. Wrap them individually and freeze for up to 3 months. Thaw before eating.

Why don’t the muffins rise much during baking?

Coconut flour creates denser baked goods, so these muffins won’t puff up like traditional ones.

Can I add nuts or other mix-ins?

Absolutely! Chopped nuts or dried fruit can be folded in with the chocolate chips for extra texture.

What’s the best way to check if the muffins are done?

Insert a toothpick into the center; if it comes out clean, the muffins are ready.