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Gluten Free Banana Coconut Muffins

These wholesome and tasty muffins barely made it through this mini photo session before my family gobbled them up. They were just crunchy enough on the outside and moist and flavorful on the inside, the perfect combination for a muffin. I’ve been gluten-free for several months, but I’m still trying to find baked goods that rival their flour-full counterparts.

I think these did so and then some!

Super moist & tasty Gluten Free Banana Coconut Muffins from Kids Stuff World / Low Sugar too!

You won’t believe me when I tell you they were also No Refines Sugar (I used maple syrup, honey, and coconut palm sugar instead), because they tasted scrumptious without any at all … but I am going to recommend a small amount of brown sugar in yours … just to really seal the deal. 1/3 cup of sugar in a huge bunch of mini muffins never hurt anyone!

I based my gluten-free, banana coconut muffins (with chocolate chips & pecans of course!) off of this Coconut Banana Bread from Fat Girl Trapped in a Skinny Body. I tried the loaf, you’ll see pics below, but I am heart and soul more of a muffin girl. My sister-in-law bakes delicious banana breads for us when she comes over, and I am so grateful every time she does, but I have given in to the fact that these hands were made for muffins – mini muffins actually. I’m sure you can adapt these to regular sized muffins, I just haven’t done it yet. I’ve given you cooking times for both, but with a warning it hasn’t been tested yet.

Gluten Free, Dairy Free Banana Coconut Mini Muffins (from Kids Stuff World)

Gluten-Free, Dairy-Free Banana Coconut Muffins

Adapted from: Fat Girls in A Skinny Body’s Coconut Banana Bread Recipe

Prep Time: 10 mins
Cooking Time: (Mini Muffins) 15 mins, (Regular Muffins) 25 mins
Total Time: (Mini Muffins) 25 mins, (Regular Muffins) 35 mins

Yields: (Mini Muffins) 36-48, (Regular Muffins) approx 18

1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup honey
1/3 cup brown sugar (or coconut palm sugar)
2 eggs
1 1/2 tsp vanilla extract
1 tsp almond extract
2 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 ripe bananas
1 cup unsweetened Almond Breeze almond / coconut milk (or almond milk, coconut milk, or dairy alternative of choice
1 cup shredded coconut
1 cup chocolate chips
1/2 – 3/4 cup chopped pecans (optional)

Preheat the oven to 375°F.
Spray your muffin pan and set it to the side.
Mix together coconut oil, maple syrup, honey, and brown sugar. If your coconut oil is solid, melt it a bit in the microwave – it will only take a few seconds! It liquifies around 75 degrees.
Add eggs, one at a time, beating after each addition.
Stir in vanilla and almond extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Mash bananas and add in your milk of choice.
Gradually mix in the dry ingredients. Mix until just combined.
Stir in the flaked coconut, chocolate chips, and pecans (if using)
Spoon the batter into your muffin pan.
(Mini Muffins): Bake for 13-18 mins, when the edges of your muffins are golden brown they are ready. (Regular Muffins): Bake 16-26 mins, depending on how large your muffins are. Keep an eye on them, since i havent tried this recipe at that size yet. I will update the recipe when I do. If you make them first, please stop back by and let us know how long they took. Thanks!

I made these gluten-free because I am gluten-free, you could easily make them using your favorite unbleached flour instead.

UPDATE: I had a reader write and say her son who was allergric to many things could eat these, without the chocolate chips! That’s great, just be sure to up the amount of honey in your recipe since the chips are providing much of the sweetness here.

Also, I guess these aren’t technically dairy free unless you are using dairy free chocolate chips? I guess I am not “technically” dairy free either … since I have been eating my fair share of them lately …

Next time, I will try subbing 1/2 cup of oats for 1/2 cup of the flour, just because I like to experiment and I think that would make these even heartier and wholesome.

I will also try a pumpkin variation come fall, who doesn’t love a good pumpkin muffin!

Mmm, Chocolate Chip Coconut Banana Bread

Here’s how the bread version turned out. It looked great, but was a bit dry for a banana bread. An extra banana, some more honey, the sub of the brown sugar – all of those may have helped this loaf. I haven’t given up on it entirely just yet, but I’ve been so busy eating muffins I haven’t thought much about it!

* I have included affiliate links in this post for your convenience. If you purchase an item through these links, I will get a small commission. I use the money I earn from affiliate ads to buy season passes to our local zoos, gardens, and museums. Thank you so much for helping make that happen!


Stacy is seeing the world in a whole new way – through the eyes of her children. She writes about the little things, the big things and all the “stuff” in between at Kids Stuff World.

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23 thoughts on “Gluten Free Banana Coconut Muffins”

  • Why did you decide to go gluten-free? Do you feel like it makes a difference in the way you feel? Just curious. There are so many gluten-free things available now, it seems like it would be easier, but I still don’t know if I could do it! How did you start?

  • Beautifully photographed, Stacy and they look really yummy! Fabulous job! We are experimenting with Gluten free in our house…and the biggest thing I have discovered is a lack of appealing, fun-looking recipes online. You have mastered this and this is such a great resource!

    LOVE it.

  • These are fabulous! We recently went gluten-free and I’m struggling to fatten up my skinny 4-year old who has, ummmm, very refiiiiined tastebuds (aka – is so unbelievably picky!) These are the perfect combination of tasty and full of healthy goodness that I don’t feel guilty giving him these as a snack.

    I baked these in standard muffin-sized tins for 20 minutes and they came out perfectly! I did, however, make some substitutions so I’m not sure if/how that will affect baking time. I subbed 1/3 cup of pureed mango/pineapple (my 2 1/2 year old’s idea) and an extra banana for the honey and maple syrup. Then I drizzled a smidge of honey on the top when they first came out of the oven. My 4 year old asked for seconds…and thirds.

    Thanks for the recipe! Looking forward to your pumpkin muffin :)

    • I like the way your 4 year old thinks! Yum mango and pineapple in there! Fabulous idea. We keep making them and I love them even more now with 1/2 cup oats, 1 cup oat flour and 1 cup all-purpose gluten free flour. Still working on that pumpkin version … I had one that would have made a wonderful loaf, but was too mushy for a muffin.

  • Just made these in the regular size. Did not fill them too full as I was not sure how high they would go. Baked for 26 minutes and came out with 21. Used Ghirardelli Bittersweet chocolate chips as they are dairy free. The muffins are for my 22 year old son who is also lactose intolerant and six foot five so he has a very healthy appetite. Bit into one this very moment and they are scrumptious!

      • Lis, thank you so much for your comment! I love hearing people try these and actually enjoy them :) We use Ghirardelli too, I had no idea they were dairy free – awesome! I would love to see your muffins, could you send them to kidsstuffworld @ gmail .com? (I have to add the spaces in so spam bots don’t take over my email! Thanks so much!

  • Um sorry to tell you, but maple syrup, coconut palm sugar, and honey are all forms of sugar. Anyone on a low carb diet beware. They look good though.

    • You’re right Julie I should have said no refined sugar. We’ve been cooking without white sugar for almost a year now and it has made a world of difference for us.

  • I just made these and I had to add at least twice the amount of Almond milk that it called for. Why do gluten free recipes turn out so thick? I did add some xanthum gum, is that why??
    They are baking right now, hopefully they will turn out, I am tired of wasting “muffins!”

  • We are just starting week 2 of gluten and dairy free for my 7 year old. I followed the recipe exactly except omitted the pecans. They turned out amazing! He will take these on the days classmates are bringing in treats for birthday celebrations. He just inhaled 3 of them when he got home from school! Thanks for the great recipe.

    • Oh Kelli, I am so glad these worked out for you! They have become a major staple in our home too. I have several more muffins now I really need to get up on the site, how is the GF/DF diet going? I am GF/DF myself so let me know if you need help coming up with ideas and things.

      • Not to take away from your site and recipes, because these muffins sound delicious, but Elana’s Pantry is another good site if gf/df. It’s all clean eating and I think (but not sure) paleo. We aren’t gf/df or paleo into our household, but do eat whole/real foods and prefer not to always bake with wheat and other gluten.

  • I made these in a normal size muffin tin, I baked them for 20 minutes. They turned out amazing! Very flavorful and my kids loved them too!

  • I am made these in a normal size muffin cups, I baked them for 20 minutes. They turned out great with awesome flavor! My kids really enjoyed them too! :) thanks for the awesome recipe!

  • We have been Gluten Free, actually wheat free for over a year. My husband developed DIabetes last year and our good ole country doc said lets try going wheat free(he also put him on medication too, which he is off of now). Since going wheat free hubby has lost 40 pounds and we all eat healthier since I don’t buy what he can’t have. I just found your site while looking for a recipe for some brown bananas that I just noticed. Your recipe looks very good. Going to give it a try. Thank you for the great recipe. I also wanted to mention the book our doctor had us(me) read. It is Wheat Belly by Dr William Davis(I think), Pretty good book, lots of interesting info. There is also The Wheat Belly Cookbook which I have not bought yet since I can find wheat free recipes online (like yours). I am not a rep for wheat belly just sharing some info that helped me.

  • love these. I find Bob’s red mill flour too dense and can often taste the bean flour in it, so I prefer Pamela’s gluten free flour mix. It’s the closest thing I’ve found to regular flour since going Gluten free over 6 years ago. I substituted an extra half banana for the honey and a couple TBSP of apple sauce, just because. I also use dairy free chocolate chips, but have been using “Enjoy Life”. Will give the Ghiradelli ones a try .
    Great recipe! Have made 2 batches in the last week.

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