I waver between being stuck in my ways (why risk trying a new muffin recipe when my current favorite muffin recipe is already perfectly yummy?) and the desire to try something new (but could this new muffin recipe open me to a whole new world of muffin deliciousness that I didn’t know existed?). Coconut Flour Muffins are here to give us the best of both worlds!

Blueberry coconut flour muffins in a muffin pan

The recipe is sponsored by Bob’s Red Mill.

Moist and springy, with a tender crumb and subtle sweetness, these marvelous muffins have the classic hallmarks of any muffin recipe worthy of a spot on your plate. They’re wholesome and sweetened naturally with banana. You’ll feel excellent starting your day with one, superb starting it with two.

What makes these muffins unique and worthy of trying, even if you’ve already settled on your favorite healthy blueberry muffins, is the coconut flour itself. It makes these muffins especially moist. Because coconut flour is in high protein and fiber, they are extra filling too.

The other key to these fluffy coconut muffins’ marvelous texture and homey flavor is mashed banana. Think of this recipe as a fresh take on blueberry banana muffins that might not be your grandma’s recipe, but that she’d enjoy very much.

A muffin pan with tasty, healthy baked goods for snacks or breakfast

Why You Should Add Coconut Flour to Your Pantry

If you’ve never bought it before, coconut flour might feel like an usual ingredient to add to your pantry or even a splurge, but it’s worth it. These days, coconut flour is fairly mainstream, so you can find it at most grocery stores (and online).

My favorite brand of coconut flour is Bob’s Red Mill. Different brands of coconut flour can vary in consistency and performance, but Bob’s never ever fails me. It performs the same from recipe to recipe and bag to bag. Bob’s puts intense care into sourcing its ingredients, which results in a higher quality (and often more nutritionally dense) product.

A bag of coconut flour, blueberries, eggs, and honey for making healthy muffins

Coconut flour is healthy too!

  • It offers a wide array of nutrients, including iron.
  • It contains more fiber than most other gluten free flours.
  • It has more protein than typical flour.
  • Coconut flour is naturally gluten free and grain free, making it especially popular in gluten free baking, another reason I like Bob’s. While I’m not gluten free myself, I have a number of friends who are, and Bob’s is one of the safest gluten free brands to buy because they have a dedicated GF section of their facility (I actually visited a few years ago!).
  • It’s low carb (and keto-friendly).

No matter your dietary needs, picking up a bag of coconut flour will open you up to a new world of healthy baked goods you haven’t tried before. Best of all, it makes for some seriously tasty muffins (and seriously tasty Coconut Flour Pancakes and seriously tasty Coconut Flour Cake…).

Since I never want you to buy a brand new bag of flour for just one recipe, no matter how awesome that recipe is (and yes, these coconut flour muffins are pretty awesome), you can use the rest of your bag to try out any of these healthy coconut flour recipes.

Plus, since most recipes only call for a small amount of coconut flour (this is because coconut flour is very dry, so a little goes a long way), you’ll earn some mileage from your purchase.

Speaking of how special coconut flour is and why you’ll want to use it…

A pan filled with healthy blueberry coconut flour muffins

Substituting Coconut Flour

Coconut flour is an unusual flour with its own unique properties, like weight, protein content, and how much moisture it absorbs (a lot of moisture). This means that it reacts differently in baking than other flours.

I don’t recommend a coconut flour substitute. If you want to bake with coconut flour, it is best to seek out recipes that already call for it, and vice versa. Just like you can’t throw coconut flour into a different recipe and expect good results, you also can’t use a different flour in place of coconut flour; the recipe would likely fall apart, because coconut flour is so dry.

The good news: there are many DELISH things you can make with coconut flour, especially coconut flour muffins!

Batter for delicious and healthy baked goods with blueberries and honey

How to Make Coconut Flour Muffins

If you start reading coconut flour recipes, you’ll notice that most call for a large number of eggs (this top-rated Paleo Zucchini Bread, for example, calls for six). This is because you need a large amount of eggs to offset the dryness of the coconut flour, as well as to help the recipe rise.

Because of this, a downfall of some coconut flour recipes is that they taste “eggy.” My solution for these muffins: to replace a portion of the eggs with a different moist ingredient, mashed ripe banana.

The banana gives the muffins a wonderful, fruity flavor, helps to sweeten them naturally, and ensures the muffins are fluffy and moist, not dry.

For those looking to make vegan recipes with coconut flour: I have not yet succeeding at making coconut flour muffins without eggs. While I did successfully swap a number of the eggs for banana, I haven’t yet found a way to make these muffins with no eggs at all. If you do find a way, please leave a comment and let me (and others!) know.

Once you have the coconut flour and a ripe banana, everything else you need to make these muffins is an easy pantry staple.

The Ingredients

  • Coconut Oil. These muffins are dairy free! Coconut oil makes the muffins moist and promotes a satisfying texture.
  • Baking Powder. Helps our muffins rise and makes them fluffy.
  • Honey. To keep these muffins free of refined sugar, I opted to use honey as the natural sweetener. Maple syrup would also work here.
  • Vanilla + Almond Extract. This recipe really benefits from both extracts. The almond flavor makes them extra special.
  • Blueberries. Delicious with the banana! You also can swap these out with another favorite mix-in. (Chocolate chip coconut flour muffins anyone?)

Mashed banana, blueberries, and honey for making healthy baked goods

The Directions

  1. Spray 10 wells of a muffin pan with nonstick spray. Melt the coconut oil, then let cool to room temperature. Stir the dry ingredients together in a mixing bowl.
  2. In another mixing bowl, add the banana and whisk in the wet ingredients. Add the cooled coconut oil.
  3. Add the dry ingredients to the wet ingredients, whisking until smooth. It will be lumpy at first, but just keep whisking. Fold in the blueberries or your mix-in of choice.
  4. Scoop the batter into the muffin cups (about 3/4 of the way to the top). Bake for 16 to 18 minutes at 400 degrees F. Once a toothpick comes out clean, let them cool in the pan. Then, let cool completely on a wire rack. ENJOY!

Make Ahead and Storage Tips

  • To Make Ahead and Freeze. Prepare the muffins as directed, and let them cool completely. Wrap each muffin individually in plastic wrap, and store them in an airtight freezer-safe storage container for up to 3 months. Remove muffins as desired for healthy snacks and breakfasts.
  • To Store. Place muffins in an airtight storage container in the refrigerator for up to 1 week.
  • Storing Coconut Flour. The freezer or refrigerator is the best place to store your coconut flour to keep it from going bad. Store it in the package or in an airtight container.

More Gluten Free Muffin Recipes

A wire rack with tasty blueberry coconut muffins for healthy snacks and breakfasts

Do you bake with coconut flour? I’m loving baking with it, and I think you will too. And if you try this blueberry banana coconut flour muffins recipe, please leave a comment to let me know how they turned out!

Coconut Flour Muffins

4.66 from 44 votes
These moist and fluffy coconut flour muffins are made with healthy ingredients and bursting with fresh blueberries! Easy to make and gluten free.

Prep: 15 mins
Cook: 18 mins
Total: 40 mins

Servings: 10 muffins


  • ¼ cup coconut oil
  • ½ cup Bob's Red Mill Coconut Flour sifted if lumpy
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • ½ cup mashed ripe banana about 2 small/medium or 1 extra large
  • 4 large eggs
  • 6 tablespoons honey or pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2/3 cup blueberries chocolate chips, or mix-ins of choice (if using fruit, after rinsing be sure you pat it very dry)


  • Preheat the oven to 400 degrees F. Lightly coat 10 wells of a standard 12-cup muffin pan with nonstick spray, or line them with paper liners and coat the liners with nonstick spray.
  • Place the coconut oil in a small, microwave-safe bowl. Microwave for 30 seconds. Continue to heat in 15-second bursts, just until melted. Alternatively, you can melt the coconut oil in a small saucepan over medium heat. Set aside to cool to room temperature.
  • In a medium bowl, stir together the coconut flour, baking powder, and salt.
  • In a separate, large mixing bowl, add the mashed banana (make sure you have the ½ cup called for in the recipe). Whisk in the eggs, honey, vanilla extract, and almond extract until combined. Whisk in the melted, cooled coconut oil.
  • Add the dry ingredients to the bowl with the wet ingredients. Whisk until smooth and very few lumps remain (you may have some small ones from the banana but get the batter as smooth as it can be). Gently fold in the blueberries.
  • Scoop the batter into the prepared muffin cups, filling the cups about 3/4 of the way to the top.
  • Bake the muffins for 16 to 18 minutes, until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched. Place the pan on a wire cooling rack. Let the muffins cool in the pan for 5 minutes, then gently remove them to the wire rack to finish cooling completely.


Serving: 1muffinCalories: 154kcalCarbohydrates: 18gProtein: 3gFat: 8gSaturated Fat: 6gCholesterol: 65mgPotassium: 101mgFiber: 3gSugar: 13gVitamin A: 108IUVitamin C: 2mgCalcium: 19mgIron: 1mg

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I am sharing this post in partnership with Bob’s Red Mill. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you! For more recipe ideas and inspiration, visit bobsredmill.com.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I followed the recipe exactly, but they are not very tasty, not bad enough to throw away but nothing to write home about either. I will stay away from coconut flour from now on!2 stars

    1. Hi Mv! I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  2. We recently had to switch to the SCD diet for my husband’s health and I am allergic to tree nuts, so almond flour is out. I have been struggling to find quick breakfast for us and this recipe has saved the day!!5 stars

  3. Are the muffins supposed to be sort of wet on the inside? They remind me a bit of bread pudding inside. I don’t really find the texture very pleasing. My daughter is gluten free and pregnant and wants some treats for after the baby is born. Can you tell me if the texture is correct? A response ASAP would be appreciated.
    I added some cinnamon and nutmeg and the taste is lovely.
    Thanks!3 stars

  4. Do you know how many grams of carbs are in the recipe if you eliminate the honey. I made these today and omitted the honey and thought they tasted just fine.5 stars

    1. Hi Melodie! I do not know but If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  5. I made this recipe with orange zest and cranberries. I used muffin size pans not cupcake like the picture images. They baked for 35 mins at 375 degrees. I have not tried them yet, but they look and smell delicious.

  6. Great recipe! I needed something healthy and nutritious to take to my husband in the hospital. I added 4 scoops of protein powder for a nutritional boost plus an extra egg to go with it. (I also used Manuka honey for its medical benefits.)
    I know he’s going to enjoy them, and I’m glad they’ll help compensate for the nutritionally-deficient hospital food.
    Thank you.5 stars

  7. Well… I read a bunch of other reviews and had the same problem as others. These muffins come out wet. They’re cooked, just wet. Which is not really what I want in a muffin.

    1. I’m sorry to hear this wasn’t what you hoped for, Carla. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  8. These muffins are amazing – so fluffy and yet really satisfying and filling for breakfast or a quick snack! My whole family loved them, even my picky 5-year-old.5 stars

  9. Happy to make this one…dont have available blueberries so I just added some chocolate chips and almond flakes..it turn out just right.
    Thank you so much..🥰🥰🥰5 stars

  10. My husband can be a bit picky, but he loves these muffins. He says they are the muffin recipe he wants me to use from now on!5 stars

  11. Hi Erin, I really like the flavor but I had a couple of issues that I would like feedback on how to make these better. First, after reading some of the comments I did increase the amount of coconut flour to 2/3 cup which was fine but still found the muffins to be mushy. I had dried the blueberries but not having baked with them I don’t have any experience on how to work with them. Mine are fairly large in size, the blueberries that is, could that have been the problem? I also had a problem with having the muffins stick to the pan in spite of greasing and flouring the pan. Maybe liners would work better. Would appreciate some help on how I can do better. Thanks2 stars

    1. Hi Tuki, My only suggestions would be to make them with the amount of flour per the recipe. It’s what I’ve tested and what has worked well for me. Also I’ve only greased the pan or lined them and have not floured the pan, so that might of caused an issue too.

  12. I made these today and they are fantastic! I did make a few substitutions based on my dietary needs; I used 1/4 cup Stevia eyrthritol blend instead of honey and left of the almond extract (which I did not have and couldn’t wait to make them). I had to cook them for 24 min at 400 degrees, at 18 min I put a loose piece of tin foil over to prevent burning. It is very damp here today so baking takes longer. The toothpick came out clean at the 24 mark and I let them rest for 5 min in the pan as suggested. Thank you Erin for sharing this recipe I will be making it again for sure!5 stars

  13. I tried this recipe to use up some leftover coconut flour. I only had a quarter cup of honey, so I added three packets of stevia too. Other subs were butter for coconut oil, and adding chopped dark chocolate and blueberries. I baked them 5 mins longer since the blueberries were frozen. They’re the perfect amount of sweetness for a healthier treat and the texture is decent for being gluten-free. It does taste pretty eggy though, so I’ll probably stick with flour-based muffins the next time I bake.4 stars

    1. Hi Lantz! I haven’t tried it myself but other readers have used applesauce in place of the banana with great success. If you decide to experiment, I’d love to know how it goes!

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