Coconut Flour Banana Blueberry Muffins

fwfl_blog_coconut flour banana blueberry muffins2

Coconut Flour Banana Blueberry Muffin Recipe

Try these delicious coconut flour muffins AND get your fruit intake for the day.




  • 3 eggs
  • 4 Tbsp. grass-fed butter, melted**
  • ¼ cup honey (raw like this)
  • 1 tsp. vanilla extract


  • 1 ½ cup banana, pureed ( I used 2 large)
  • 1 1/2 cups whole blueberries, frozen or fresh


1.)    Heat oven to 350° and add muffin papers to 12-muffin tin compartments or grease with coconut oil. Set aside

2.)    Combine dry ingredients to large mixing bowl. Set aside. Puree bananas (I just mashed with a fork).

3.)    Whisk eggs and room temperature butter in small bowl.

4.)    Add all wet ingredients to dry ingredients and hand mix for about 1 minutes or until all flour is dissolved. Add bananas, mix again.

5.)    Fold in blueberries, be gentle if they are frozen!

6.)    Divide batter in equal amounts to muffin compartments. Throw a few blueberries on top of the batter for more blueberry goodness.

7.)    Bake at 350° for 20-25 minutes. Golden brown on top!

*You can sub tapioca starch or arrowroot powder

** You can sub coconut oil, refined for dairy-free


    • Nick Garcia says

      Not in place of tapioca, no. You could use potato though. It would probably still be OK with almond, but you would lose some moisture and fluffiness.

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