1-Bowl Banana Coconut Muffins
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten Free
Cuisine: Breakfast
Serves: 9 muffins
  • 6 large very ripe bananas*
  • ⅔ cup coconut flour**
  • ¾ cup shredded coconut
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 2 tsp apple cider vinegar
  • ⅓ cup cocoa nibs, chopped walnuts or frozen mini dark chocolate chips***
  • coconut flakes, to top (optional)
  1. Preheat oven to 350 F.
  2. In mixing bowl, mash the bananas until almost liquidy.
  3. Next add the coconut flour, shredded coconut, cinnamon, baking soda and vanilla extract. Stir to well combine.
  4. Once combined quickly add the apple cider vinegar and cocoa nibs and mix to combine.
  5. Divide the thick batter among 9 slightly greased or lined muffin cups keeping in mind they will not rise with baking.
  6. Bake 30-35 min, or until tops are slightly golden and firm to the touch.
  7. Allow to cool before serving.
* Make sure you use over ripe bananas otherwise you will have to add in a little sweetness.
** These will not rise when you bake them, but despite their moist and dense texture they are surprisingly light thanks to the coconut flour!
*** I especially enjoy the cocoa nibs because they stay crunchy after baking and give you that little hit of chocolate at the same time.
Recipe by GalaLiving at https://galaliving.com/1-bowl-banana-coconut-muffins/