Coconut Banana Muffins

Since going gluten free, and dairy free, and sugar free, and oat free… get the picture HAHA! My diet has changed a lot the past few months while learning the best way to deal with my autoimmune disease. And it can be a bit boring! Plus all of yall that like my recipes have been asking when I will have more. The truth is the majority of the stuff I eat, tastes ok, but not great haha. A few items I’ve tried making I thoughts were pretty decent and my husband disagreed greatly. I guess when you are on a very limited diet, your taste buds begin to change and things you wouldn’t like before, you enjoy now!


I did finally find a recipe I thought others would enjoy. It has become my staple in the mornings as I greatly need carbohydrates when I wake up, but finding some that fit my unique needs was very hard. Let’s just say these are so good that no one even knows they are healthy, gluten free, and super clean!! And don’t let the name scare you, they don’t taste like coconut to me at all!


Coconut Banana Muffins



  • 4 Bananasc6dbdf42-aefc-492a-be1c-bd64829a7537
  • 1/4 Cup Honey
  • 4 Eggs
  • 1/3 Cup Melted Coconut Oil
  • 1/2 Tsp Baking Soda
  • 1/3 Cup Coconut Flour
  • 3 Tbsp Arrowroot Starch (or cornstarch)
  • 2 Tbsp Cinnamon
  • 1/4 t salt
  • 1/2 Cup Raisins
  • OPTIONAL (walnuts, almonds, pistachios, or chocolate chips)



Preheat oven to 35o Degrees. Mix the bananas and eggs in a blender until pureed. Pour them into a bowl and add the other ingredients. Spray a muffin pan with coconut oil and fill each 2/3 of the way full. Cook for approximately 25 minutes, unless you like your more crispy.

I store these in the freezer and take one out as I need it. Great breakfast for those busy mornings!!




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