These Banana and Coconut Muffins came from an incredible recipe that I found for Banana and Coconut Bread. We all love muffins in our house, so I adapted the recipe to make muffins instead. These muffins are gluten-free, refined sugar-free, and so incredibly moist. One of The Best banana muffin recipes I've ever made!




1/2 cup coconut oil, melted

1 tsp vanilla extract

4 eggs, beaten

3 very ripe bananas, mashed

8 Medjool dates, pitted and chopped

1 tsp baking soda

1 cup shredded coconut

1 cup brown rice flour

1/2 cup chopped walnuts (optional)




Preheat oven to 350 degrees F and line 24 muffin cups with either paper or reusable muffin/cupcake liners.

In a medium-sized bowl, mix together melted coconut oil, vanilla, eggs, bananas, dates, and baking soda.

Add the shredded coconut, flour, and walnuts, then fold until all ingredients are combined.

Fill muffin cups about 3/4 full.

Bake for 18-20 min, until inserted toothpick comes out clean.

Allow muffins to cool in pan for a few minutes before transferring them to a wire rack to cool completely.

Store in an airtight container for up to one week.


Here's another delicious gluten-free, refined sugar-free muffin recipe ~ Flourless Zucchini Banana Muffins


If you love these Banana and Coconut Muffins, I'd greatly appreciate you sharing this post so that others can enjoy them as well. Thank you.



Click here for original recipe 



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