Coconut Flour Strawberry Banana Muffins


For some reason I was overstocked on bananas and strawberries this week, so what better way to use these biological fruity gems than to create a coconut flour muffin?

I put a TON of bananas (and strawberries) so it definitely tasted like banana bread with a strawberry kick, sounds good huh? They are!

Give em a shot!

Coconut Flour Strawberry Banana Muffins

Makes: 12 muffins



  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. salt


  • 2 eggs
  • 2 Tbsp. butter, room temperature (use 4 Tbsp. coconut oil for dairy free)
  • 2 Tbsp. coconut oil, melted
  • ¼ cup honey
  • 1 tsp. vanilla extract


  • 2 cups bananas, mashed
  • 2 cups strawberries, diced

Steps to crEATe:

1.)    Heat oven to 350° and add muffin papers to muffin compartments. Set aside.

2.)    Combine all dry ingredients in large mixing bowl. Whisk. Set aside.

3.)    Whisk eggs in small bowl. Set aside. Add all wet ingredients to dry, combine. Add bananas combine until all flour is dissolved.

4.)    Fold in strawberries and combine.

5.)    Divide batter evenly among muffin compartments.

6.)    Bake for 15-18 minutes.

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