Coconut Banana Muffins

   The treasured souvenir that I brought back from our Mexico cruise after Thanksgiving was some of that fabled Mexican vanilla – a few bottles to share and one for me. It has been such a treat that my supply is rapidly dwindling. I searched the internet for a more local supply and this is what I found. Molino Real Vanilla 

Molino Real Vanilla

Molino Real Vanilla


   These petite muffins are densely nutritious and very filling. They make a wonderful first breakfast with a cup of coffee or tea and/or a delightful little afternoon snack. The Mexican vanilla described above, along with the coconut flour, gives them a delightful fragrance. I shared these with friends at The Caring Place for expert opinion as they are not very sweet. Clara, who has gluten issues, gave it two thumbs up. Ann, who does not have gluten issues and has much baking experience, also gave the recipe a high rating. I love it when friends from both sides of the gluten equasion equally enjoy a recipe. I used dried cranberries which added a bright touch of color to a light colored muffin. 

Out of the Oven

Out of the Oven


Adapted from Salba Banana Coconut Muffins (GF)  at the

Coconut Banana Muffins
2 tablespoons coconut oil
3 room-temperature eggs
1/3 cup mashed banana (1 small, ripe banana)
1 teaspoon alcohol-free vanilla flavor or vanilla extract
12 drops of liquid stevia or 2 small packets granular stevia 

1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup coconut flour
1 tablespoon shredded coconut, unsweetened (desiccated)
2 tablespoons whole or ground chia seed
2 tablespoons raisins, cranberries, blueberries or finely chopped nuts or cocoa nibs 

Preheat oven to 400ºF.
   Sift and whisk together the baking powder, salt, cinnamon and coconut flour (it keeps better in the freezer but it does get clumpy) in a medium mixing bowl. Add the chia seed, coconut, and optional ingredients and whisk again to blend the dry ingredients.
   Whisk together oil, eggs, banana, and vanilla in a small bowl. Pour into the dry ingredients and whisk until well mixed. Measure spoonfuls of batter into silicon muffin cups or a muffin pan greased with coconut oil. I used a large size kitchen scoop (50 ml – 10 teaspoons) and filled the silicon muffin cups to the inside line which produced seven muffins.
   Bake 15 minutes or until toothpick inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 minutes and then pop out of the pan or liners. Serve immediately or wrap individually for later use. The flavor seems to improve/mellow after wrapping and cooling and the fragrance comes through the wrapping!
   Even with the banana and cranberries these muffins have only about 11 grams of carbs with 4 grams of fiber, 4 grams of protein and a  very low GI index which makes them ideal for these post-holiday low-carb high-protein diets. 




  1. […] like it as a sweetener in my lattes,  both café latte and chai latte. The recent recipe for Banana Coconut Muffins has been well received by my taste test crew – no added sugar, the sweetness all comes from a […]

  2. Julie H. said

    We all loved these, even my husband who has no food sensitivities. He did say he could do without the coconut, but that’s because he doesn’t like coconut at all. 🙂 I used chopped almonds instead of raisins, and for my husband and daughter I added some chocolate chips. We will definitely make more of these! Thank you for the recipe.

    • gfedge said

      So glad you enjoyed these – banana bread and muffins of all sizes and shapes have been our family favorites for years. Rita (my daughter) and I have even more recipes at our new location at .

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