Gluten-free banana muffins with Coconut Flour

Gluten-free banana muffins with Coconut Flour

These delicious muffins are packed with fibre and make for a great healthy breakfast alternative!


2 ripe bananas, mashed
2 eggs
1 tsp vanilla extract
70 ml coconut oil (or ghee), melted
1 tbsp Sukrin Gold (optional)
40 g Coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp ground cinnamon


Line a muffin tray with 5 or 6 large paper cupcake tins. Melt the coconut butter and allow to cool slightly.

Mash the bananas using a potato masher, then blend in the rest of the ingredients with a hand blender until just combined. Divide the mix between the cupcake tins.

Bake the banana muffins at 190 Celsius/350 Fahrenheit for approximately 20 minutes on the middle rack. Cool in the tin for a few minutes, then place on a baking rack until cold.

Sprinkle with SukrinMelis to serve.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
258 5 12 20 5