Banana and Toasted Coconut Muffins

November 1, 2018
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  • 1/2 cup shredded (large flake) unsweetened coconut
  • 2 ¼ cup blanched almond flour
  • 3 tablespoons ground flaxseed (or ground chia seed)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 large ripe bananas
  • pinch of sea salt
  • 3 eggs
  • 4 tablespoons melted coconut oil
  • 3 tablespoons maple syrup (4 if you like it sweeter)
  • 1 teaspoon vanilla extract
  • 1 tablespoon apple cider vinegar


  • Preheat oven to 350F.  Spread coconut on a small baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
  • In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
  • Mix your almond flour, baking powder, spices, sea salt, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
  • Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together.  Fold in 1/3 cup toasted coconut.
  • Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.

Makes 12-14 muffins

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