Gluten-Free Banana Nut Muffins with Coconut Flour

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banana nut coconut flour muffins

While our family doesn’t eat gluten-free, I enjoy experimenting in gluten-free cooking, especially because my sister doesn’t eat gluten. I do also try not to overdo it on wheat flours – despite the fact that my kids would live on pancakes, sandwiches, muffins, and cookies sometimes.

Coconut flour is high in fiber and a good source of protein. You only need small amounts to bake a whole batch of goodies – although you need a lot of eggs to work with it. It’s a very “thirsty” flour!

Instead of a more traditional walnut, I went with pecans for these muffins, which I like a lot more. I decided this makes me truly Southern while I was baking these. Even if no other family of mine has ever lived in the South, we do and intend to stay. And dang it, I love some pecans. Walnuts are for the birds.

{Unless they’re candied. On a salad with dried cranberries. Yummm.}

I made these without nuts for my kids, but they really need the nuts for texture, since the muffins are less fluffy than those made with wheat flour.

Gluten-Free Banana Nut Muffins with Coconut Flour

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Yield: 12 muffins

Adapted from The Missy


  • 1 ripe banana
  • 4 T butter, melted
  • 1/4 c. milk
  • 6 T brown sugar
  • 6 eggs
  • 2 T water
  • 1/2 tsp. vanilla
  • 1/2 tsp. salt
  • 1/2 c. coconut flour
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 1/2 c. pecan pieces


Preheat oven to 400F. Line 12 muffin cups with liners (mine are silicone cups from Pantry Elements).

In a mixing bowl, mash together banana and melted butter. Add milk, eggs, brown sugar, water and vanilla.

Whisk together salt, coconut flour, baking powder, and cinnamon. Add to wet ingredients and stir until uniform. Fold in pecan pieces.

Scoop into prepared muffin tin. Bake for 22 minutes or until a toothpick inserted in a muffin comes out clean. Let cool.

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