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. Erin, I really like some of your recipes and think you are incredibly talented. However, your blog has become so overly bloated with advertising that it’s almost impossible to read. When I first subscribed, I enjoyed reading your writing as well as the recipes. Then when it became too cumbersome to wade through all of the ads to get to the content, I could at least scroll past the many ads to get to the recipe, but now you’ve inserted advertising there too. I get it that this is your business, but your words are getting drowned out by all the ads. I find myself skipping your blog altogether now which makes me sad because I actually really like your content. Just thought you might like to know.

    1. Hi Jill, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

    2. I couldn’t agree more I’ve counted 13 ads through this post not to mention the pop up and videos. It takes so long to scroll to the recipe because of all of these ads. 

      1. Hi Kate, I’m sorry for any inconvenience that the ads caused you. In the future, you can click the “Jump To Recipe” button at the top of the page, and it will take you directly to the recipe. I hope this helps!

  2. Are you sure 1/2 cup of flour is all you need for 10 muffins? I love your recipes and am planning to pre order your cookbook!

    1. Hi Leslie! Yes, you should use 1/2 cup coconut flour for this recipe. THANK YOU for your kind words and support!

  3. Hi Erin,

    Can yogurt be used to substitute the banana? I’m looking for a low carb alternative to that.



    1. Hi Dean! I have not tried the recipe this way, so I’m not sure how it might turn out. The banana helps make the muffins moist and adds sweetness, so I’d suggest only swapping out part of the mashed banana to see how they come out before trying a full swap. If you decide to play around with it, I’d love to hear how it goes!

  4. Healthy, delicious, low in calories – Priceless! Shared recipe with family and friends (some who are gluten free). They were all waiting for me to make them first. As if you can’t tell, they got two thumbs up.5 stars

  5. The flavor is good and I like that these have more nutrition than flour based muffins, but if I make them again, I will lower the oven temp. I don’t usually have to do that with Erin’s other muffin recipes, but maybe because of the additional eggs, these were verging on burned on the bottom by the time they were done. 400 was a little high for me… I might try 375.4 stars

  6. Can i substitute butter for the coconut oil? In a rental, getting ready to go home and don’t want to buy coconut oil.

    1. Hi Sally! I’ve never tried this swap, but you could experiment with melted butter. If you decide to try it, I’d love to hear how it goes!

      1. I made this twice, with coconut oil and with melted better (1:1 volume substitution) and both worked out great. However, I used 1 cup coconut flour both times. Also added a tsp rose water to go with the almond extract :)4 stars

          1. Hi Evelyn! I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster plus a print button so you can have the recipe quickly at your fingertips. Hope this helps!

  7. I’ve made these coconut flour gluten free muffins x2 now and have turned out beautifully I’m gluten free myself but they are a very big hit with the family as well, especially the chocolate chip ones they are gorgeous thank you for sharing this recipe.5 stars

  8. These are FANTASTIC! So I DIDN’T have Blueberries but I had homemade strawberry Rhubarb compote to use and I swirled a few spoonfuls in and made MINI MUFFINS { cooked for 12 minutes @400°}. THEY ARE DIVINE. They taste like mini strawberry short-cakes with the almond extract and fluffy spongy texture! I also made a Choc chip batch of regular sized muffins that are perfect! Coconut flour recipes can be tough to pull off and this is the best I’ve tried after 4 years cooking Gluten Free! Thanks for the recipe!5 stars

  9. These muffins came out super but i added a another quarter cup of coconut flour . My batter was too runny. But then they came out perfect . 5 stars

  10. Tried to bake this, it was very good! I was short one egg so probably the texture is different than what it should’ve been. One thing I recommend adding to the recipe is a little brown sugar sprinkled on the top of each muffin before baking for caramelization, since the muffins aren’t overly sweet. Thanks for this recipe!!4 stars

  11. This was my first time baking with coconut flour, next time I’m going  to have to adjust the temp setting (probably to 375 and cook for a longer period) and definitely will add more coconut flour. The bottoms were burning, and the inside was uncooked. I’m sure it’ll be delicious next go. 

  12. I love this recipe and have made it several times now. I didn’t have any banana on hand today, but had some apple butter in the fridge, and used that as a substitute for the banana. Worked really well and blended nicely with the other flavours. Thank you for this awesome recipe.5 stars

    1. I’m so happy that you’ve enjoyed these muffins, Crandall! Thank you for sharing this kind review!

  13. I tried your recipe today! Didn’t have muffin tins so I baked it in a cake pan, was soo good and moist, just the right texture. Will definitely be saving this in my fave recipes ;)5 stars

  14. I found this recipe last night after getting ready to throw out some very sad looking bananas. I’m on a very limited diet thanks to Lyme disease, but the rest of my family eats “normal”. My son and husband have already eaten half the batch and I keep giving them the stink eye when they go back for more ;-) Love that these are ok for my diet and are soooo yummy!  5 stars

  15. I’m doing a vaguely keto/paleo style diet at the moment purely to figure out what does and what doesn’t agree with my body, and this recipe perfectly suits my dietary wants when I comes to sweet treats. And wow, are the muffins ever delicious!

    I made one batch last week for me and my boyfriend and they came out really nicely. I’ve got a got a fan oven so I lowered the temperature a bit, but they were a still touch over brown on top before they were fully cooked inside and the thickness of the batter stopped them rising and shaping very much. But the taste was incredible, and I should have just smoothed the batter over more in the paper cases to get a better appearance. We both loved them.

    Today I made another batch with a few modifications; I added a bit of lemon extract to the batter, replaced the almond extract with ground almonds in the wet ingredients (not the dry, so the almonds were in the batter before the super absorbent coconut flour was) and thinned the batter a tiny bit with lemon juice. When they were cooling, I mixed up some lemon juice and coconut sugar to made a thick brown lemon syrup which I then brushed over the muffins as they cooled. This gave them a gorgeous sticky golden sheen and the lemon flavour works wonderfully with blueberries.

    This is the first recipe of yours that I’ve tried and I’ll definitely be coming back for more!5 stars

  16. Hi Erin, first time baking with coconut flour. The flavor was delicious but the inside of my muffins were wet yet didn’t taste raw. I baked them at 400 for 18 mins and outside of muffins were brown. What adjustments can you suggest? Thank you!

    1. I’m sorry to hear that you had trouble with these muffins, Judy. It’s so hard to say what might’ve happened without being in the kitchen with you. It’s possible that the banana didn’t incorporate fully and created this texture. I hope you were still able to enjoy them!

  17. I bought a bag of coconut flour months ago but was a bit intimidated by it so I didn’t touch it for some time… After much hesitation, I finally decided to give Erin’s recipe a go and I’m SO glad I did!! Both my husband and I were absolutely amazed at the results. We loved how tender these muffins are and the beautiful hint of coconut. I also appreciate that they’re quick, easy, healthy and pack so much protein without the slightest egg taste- it’s incredible!! It looks like coconut flour will now be a staple in our home. I’ve already made these muffins twice this month and look forward to making variations of these muffins and trying more of your coconut flour recipes soon! :)5 stars

  18. These were outstanding! Didn’t change a thing and they were perfect. Required a couple extra minutes on my end but likely due to my old oven ♡5 stars

  19. I just began a low carb/sugar diet for insulin resistance. This is the third coconut flour muffin recipe I tried and it’s my favorite. I used dark cacao nibs instead of blueberries and these are delicious. I’m excited to try different varieties using the same basic recipe. Thank you for this !5 stars

  20. This recipe looks awesome!

    Do you have a recommendation amount of monkfruit sweetener with erythritol to substitute for honey or maple syrup?

    I’m finding that it taste so much like sugar that it would also be a great in this recipe.

    1. Hi Melissa! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  21. I am going to substitute ground flaxseed for the eggs. Info taken from https://jessicainthekitchen.com/how-to-make-a-flax-egg/

    I will let you know how it works out.

    Thanks for the recipe!

  22. I didn’t have banana so I used applesauce to replace the banana and pecans for the blueberries and added cinnamon. Sooo yummy. Thank you!5 stars

  23. Has anyone tried turning this into a bread pan? The muffins were great but I want something I can easily freeze for a family.

    1. Hi Tricia! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

    1. Hi Ro! I’ve never tried a swap, but you could experiment with melted butter. If you decide to try it, I’d love to hear how it goes!

    1. I’m so happy that you enjoyed them, Kathryn! Thank you for sharing this kind review!

  24. Made these today with banana sweetened them with 2tbsp of stevia both of my kids are used to gluten muffins but to my surprise they kept on praising me how yummy these ones are thank you so much for sharing these recipes5 stars

  25. Can the honey be substituted with monk fruit? I don’t need the carbs but the recipe looks great.
    thank you,

    1. Hi Calvin! I’ve only tested the recipe as written, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  26. Ok, but not great. Kind of graining tasting. I added walnuts and shredded coconut. Have them with morning coffee.

    1. Hi John! I’m sorry these didn’t turn out as expected. Myself (and others) have enjoyed these muffins, so I wish they would of been a hit for you!

  27. Are these ok for Diabetics!?
    still hot!
    and smell great!
    i did 1\2 blueberry
    1\2 semi sweet choc chip, baking
    cant believe how these ingriedents
    worked out so well! better tasting than the regular old way!5 stars

    1. Hi Ryan! I am not a medical professional so I would not be able to advise you on that aspect. So glad you enjoyed the recipe!

  28. Absolutely delicious. I added walnuts. I have been trying recipes because I found out I can not tolerate most grains. This one is by far the best.5 stars

  29. Considering that it was coconut flour, the muffins turned out great! Lots of eggs, but delicious. I used cherries and strawberries instead of blueberries, vegetable and olive oil instead of coconut oil (because I didn’t have any).4 stars

  30. I’ve made these 5 times already! I highly recommend adding zest of 1 lemon, and substituting raspberries for the blueberries. Sooo good! Thank you Erin!5 stars

  31. 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.

  32. 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

  33. 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

  34. 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!

  35. 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.

  36. 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

  37. 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!

  38. 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

  39. 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

  40. 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

  41. 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.

  42. 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

  43. 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!