Coconut & Banana Muffins

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Coconut & Banana Muffins

5 from 1 vote

GF, DF, Nut Free

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Servings: 7 medium sized muffins

Course: 2 meals a day, Baby Led Weaning, BLW, Snack

Ingredients Equipment Method Notes

Ingredients

½ cup melted coconut oil
4 eggs
1 ripe banana
1/4 cup coconut flour
¼ cup tapioca flour
2-4 TBSP maple syrup omit for under 12 months
1 tsp cinnamon
1 tsp vanilla extract
1 tsp baking powder

Optional

1 square chocolate per muffin For adults and toddlers

Equipment

1 Muffin tray
1 Silicone or Paper Muffin Liners
1 Blender

Method

Preheat oven to 180c fan forced
Line a muffin tray with paper muffin liners.
Blend all muffin ingredients together. Let sit for a few minutes to allow the coconut flour to absorb the liquid and thicken the batter a bit.
Pour into the prepared muffin tin evenly and place the chocolate square on top of each one (if using)
Bake for 20-22 minutes or until golden and cooked through.
Remove from the oven and allow to cool.

Notes

AGE SUITABLE

Once tolerating egg

*Store in an airtight container in the pantry for up to 4-5 days

*Freezer friendly

*Tastes best at room temp (not straight from the fridge)

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December 5, 2023 at 8:22 am

Rosie Sitoh says:

Would cassava flour work instead of tapioca flour?

December 9, 2023 at 7:59 am

Luka - Boob to Food says:

not this one sorry!

January 11, 2024 at 11:27 pm

Hayley says:

Such yummy muffins the kids and parents love this one

January 13, 2024 at 6:31 am

Luka says:

so glad to hear that!

February 6, 2025 at 6:28 am

Camila Guglielminetti says:

What flour could I replace tapioca with if I can’t get it where I am atm?

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Coconut & Banana Muffins

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