Banana Coconut Gluten Free Muffins

gluten free banana coconut muffins
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  • Yield : 12
  • Servings : 12
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

Nutritional Info

This information is per serving.

  • Calories

  • Total Fat

    14.0 g
  • Saturated Fat

    2.6 g
  • Cholesterol

    41 mg
  • Sodium

    77 mg
  • Potassium

    255 mg
  • Total Carbohydrates

    10.8 g
  • Dietary Fiber

    3.0 g
  • Protein

    5.2 g
  • Vitamin A

  • Vitamin C

  • Calcium

  • Iron


Gluten free muffins can be delicious and this recipe is a great example of that.

The banana and coconut add a nice tropical twist to this muffin recipe. The addition of stevia instead of sugar to sweeten the muffins makes this a great diabetic recipe too.

Almond meal is the substitute for wheat flour in this recipe. Almond meal is simply ground almonds, so it’s super healthy.

Banana Coconut Gluten Free Muffins

diabetic recipegluten free label


  • 2 cups almond meal
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1 tablespoon arrowroot (tapioca) flour
  • 1/4 cup unsweetened grated coconut
  • 3 eggs
  • 3 ripe bananas, mashed
  • 3 tablespoons grapeseed oil, or good vegetable oil of your choice
  • 3 tablespoons coconut milk
  • 6 drops liquid Stevia


Step 1

Preheat the oven to 350°F (180°C). Line a 12 cup muffin tin with paper muffin liners.

Step 2

Place the almond meal, baking soda, baking powder and arrowroot flour in a bowl and stir well to combine.

Step 3

In a separate bowl, use an electric mixer to blend the eggs until they are pale and fluffy, about one minute. Stir in the mashed banana, grapeseed oil, coconut milk and Stevia. Pour this wet mixture into the dry ingredient mixture and mix just until combined.

Step 4

Spoon the batter into the lined muffin cups and bake for 15 minutes, or until the muffins have set.

Makes 12 fabulous gluten free muffins.

Remove the muffins from the oven and set the pan on a wire rack to cool.

Gluten free baking products don’t keep as long as wheat flour products, but these lovely sweet gluten free muffins will keep in an airtight container for a day or 2.

Tips and Substitutions:

  • If you don’t have coconut milk, substitute almond milk. The muffins will still be delicious.

  • To test if the muffins are done insert a toothpick into the center. If the toothpick comes out clean, without any runny batter still attached to it, the muffins are baked and ready.

  • Use aluminium free baking soda if at all possible. You can get it in most bulk stores if it’s not in your local grocery store.

A Note About Stevia:

Unlike other sugar replacements, stevia is a natural sweetener. In it’s pure form it is simply the dried, crushed leaves of the stevia plant. Stevia doesn’t raise blood glucose levels after consumption like sugar does. Because it is a natural plant source sweetener it also doesn’t have the questionable long term side effects of chemically made sugar substitutes.

I use stevia pretty much completely to replace sugar in all of my baking. There are some instances where the texture and volume of sugar are important to the recipe, but if that isn’t the case, I always substitute stevia.

Stevia is MUCH sweeter than sugar so you don’t need anywhere near as much volume as you would if you were using sugar. Stevia products can differ so I always suggest reading your box or bottle to see the suggested amount to substitute.

If you love this gluten free muffin recipe, look for more in our gluten free recipes section.

Look here for our pistachio cranberry pistachio gluten free muffins.

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gluten free banana coconut muffins

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