THE RECIPE JOURNAL · Breakfast
Coconut Flour Muffins with Bananas and Chocolate Chips
These muffins are a deliciously moist treat that combine the natural sweetness of bananas with rich chocolate chips. Made with coconut flour, they’re a great gluten-free option for a tasty breakfast or snack.
FROM THE KITCHEN • Coconut Flour Muffins with Bananas and Chocolate Chips
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and line a muffin tin with paper liners. 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. Scoop the batter into the muffin cups, filling each one about half an inch from the top since these muffins don’t puff up much. Pop them in the oven and bake for around 25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for about five minutes before moving them to a plate lined with paper towels — the banana moisture might seep through the liners a bit, but that’s totally normal.
Why you’ll love it
These muffins are a delicious way to enjoy a gluten-free treat packed with natural sweetness from bananas and a hint of chocolate. They are moist, flavorful, and perfect for a quick breakfast or snack. Using coconut flour adds fiber and a subtle tropical taste.
How to serve
Enjoy these muffins warm with a spread of nut butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a comforting snack any time of day.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, keep them in the refrigerator for up to a week or freeze for up to three months. Thaw before serving.
