Banana Coconut Muffins

This traditional Caribbean banana mixture is popular with children and adults alike. They can be served hot or cold, with or without butter and jam. This particular recipe is best served warm.


1 cup coconut flour
1 teaspoon baking powder
1/8 teaspoon sea salt
6 large eggs, beaten until smooth
2 very ripe, mashed plantain (green) bananas
2 tablespoons unsalted butter, melted
2 tablespoons coconut oil
2 tablespoons organic milk
3 tablespoons clover-flavored honey
1/2 teaspoon organic vanilla extract


  1. Heat oven to 350 F
  2. Combine coconut flour, baking powder and sea salt in a large bowl. Mix well.
  3. In a separate bowl, add eggs, organic milk, clover-flavored honey, oil, melted butter and organic vanilla. Beat well until smooth.
  4. Gradually add in the dry mixture to the liquid mixture. Alternate dry mixture additions with mashed plantain bananas additions, blending until smooth.
  5. Grease a medium sized, 12-muffin tin or use a 12-muffin silicon or non-stick muffin pan. Pour in batter and bake for 18 minutes until golden. The muffins are done when a toothpick can be inserted into their centers and come out clean. Alternatively, the tops of the muffins can be pressed gently and bounce back.

Makes 12 medium muffins.


  1. Sounds like a great reciepe, I will try this next week when my daughter get’s here.. Thanks

  2. I look forward to trying this one too. I make a lemon poppyseed muffin with coconut flour and eggs, and they are very delicious. No one would know they are grain-free or even gluten free if you didn’t tell them
    Thanks again,

  3. I am interested in also trying the lemon poppyseed muffin with coconut flour and eggs.

  4. Some great ideas, thanks. Take care with BAKING POWDER. Here in the UK, it generally contains wheat.

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