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Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}

This gluten-free chocolate banana coconut flour muffins recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for healthy eating on her website, Eat Good 4 Life.


Muffins make the easiest breakfast, snack or treat. They’re so versatile because you can enjoy them any time of day, and with the right recipe, they’re healthy, too. That’s why I’m excited to share this chocolate banana coconut flour muffins recipe with you. They have everything you could ask for in a muffin – a delicious flavor, soft texture, and good source of nutrition. Plus, the recipe is gluten-free.


For this recipe, I kept things simple by only using one gluten-free flour – coconut flour. It certainly did the job! However, baking with coconut flour is different than baking with regular all-purpose flour. Normally, only 1/4 cup to 1/3 cup of coconut flour is used to replace one cup of grain-based flour. You will also need to increase the amount of eggs in the recipe because coconut flour is highly absorbent and will soak up liquids like a sponge. Coconut flour works best for making muffins, cakes and baked goods of that nature. It can also be used for pancakes and waffles but may require a little experimentation.


Aside from being a gluten-free pantry staple, coconut flour is an excellent source of nutrition. It contains high amounts of fiber, protein, and healthy fats which make it exceptionally filling. Coconut flour is a welcome addition to many diets – paleo, gluten-free, and low-carb. It’s also a good source of iron. Once you’ve opened your eyes to the world of gluten-free baking, there’s no turning back to standard refined flours.


These muffins are moist and delicious perfection in each bite. The sweet banana flavor, coupled with luscious dark chocolaty goodness, will make taste buds swoon. These gluten-free coconut flour muffins are sure to be a crowd-pleaser at any potluck, picnic, or party. Alternatively, you can freeze these muffins and take them as a grab-and-go treat anytime. Enjoy!


This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.


7 Responses to “Chocolate Banana Coconut Flour Muffins Recipe {Gluten-Free}”

  1. Dawn Anderson

    Can you suggest a substitution for the yogurt for those who can’t eat dairy?

  2. Beth

    I substituted nuts.com’s peanut butter powder for the sugar and used 90%-type dark chocolate. The baking smells heavenly. While it may not be sweet enough for some people, as a diabetic, I LOVE it. In half a muffin I figure I’m getting about 5g carb. Does that sound right?

    • Meghan Remedios

      Hi Beth – Thanks for sharing your substitution with us. That sounds delicious! We’re glad it turned out well. We’re not sure about the exact carb count, but it sounds accurate.

  3. Megan

    Hi I was wondering if Sugar in the Raw counted as unrefined sugar for this recipe, or if it could be used. And if not, what exactly is unrefined sugar and where can I find it?

  4. Danielle Furey

    I have a dog biscuit business (side job) and recently started making “pup~cakes.”
    I adapted this recipe for dogs!

    * 1/2 cup greek yogurt & 1/2 cup coconut milk
    * 1/4 cup toasted carob powder to replace sugar (also chocolate replacement)
    * 1/2 cup shredded unsweetened coconut for chopped chocolate. Sprinkle more on top
    * 1 tsp baking soda
    * omitted vanilla
    I use a minii~muffin pan & spray with olive oil, omitting paper muffin cups. Fill with 1.5 inch scoop.
    Bake at 350 for 20~25 minutes. Yields 20 mini~cakes
    THANK YOU for this recipe. It was my first attempt at coconut flour and you made it easy to adapt your recipe 🙂


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