Double Banana Coconut Muffins (Vegan, Gluten-Free)

Sharon Palmer

I’m a sucker for trying out new ingredients, such as banana and coconut flour. So, I made these Double Banana (mashed banana + banana flour), triple Coconut (dried coconut + coconut flour + coconut oil) Muffins using these creative alternative flours that are increasingly available in markets today. Thanks to these flours, they are gluten-free and vegan with the help of aquafaba, the bean liquid that can replace eggs in baking. Light in sugar and fat, these moist muffins are yummy treats!

These muffins are sweetened with primarily ripe bananas, with just a hint of coconut palm sugar (or brown sugar). If you don’t have these alternative flours on hand, just replace them with wheat or gluten-free flour of your choice. With only 10 ingredients, these totally healthy, plant-based muffins are easy to bake up, and they will be a sure-fire hit with the whole family. Make them for snacks for kids lunches, as a brunch feature with friends, or for your next weekend breakfast.

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Double Banana Coconut Muffins (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Yield: 12 muffins 1x
Scale

Ingredients

  • ½ cup aquafaba (reserved bean liquid from cooking or canned beans; use a light colored bean, such as chickpeas or white beans; this is the amount from approximately 1 15-oz can of beans)
  • 1 teaspoon vanilla
  • 2 large bananas, very ripe, mashed
  • 3 tablespoons coconut palm sugar (or brown sugar)
  • ¼ cup coconut oil (melted)
  • ¼ cup plant-based milk, plain, unsweetened
  • ¾ cup banana flour (i.e., Pereg)
  • ½ cup coconut flour (i.e., Nutiva)
  • 1 ½ teaspoons baking powder
  • Pinch salt (optional)
  • ¼ cup unsweetened, shredded coconut

Instructions

  1. Preheat oven to 350 F.
  2. Place aquafaba (bean liquid) in the bowl of a large mixer (may use a handheld mixer, too) and whip liquid until it is white and stiff.
  3. Add vanilla, mashed bananas, coconut palm sugar, coconut oil, and plant-based milk and mix on low setting just for a minute until ingredients are combined.
  4. Add banana and coconut flour, baking powder and salt (optional) and combine on low setting, just long enough to mix ingredients.
  5. Add shredded coconut, combining gently.
  6. Line muffin pan with papers or spray with nonstick spray.
  7. Fill muffins with batter.
  8. Place in oven and bake for 40-45 minutes, until golden. Makes a moist, dense muffin.

Notes

Learn how to make aquafaba.

You may substitute another type of flour for banana or coconut flour in this recipe.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 130
  • Sugar: 7 g
  • Sodium: 22 mg
  • Fat: 7 g
  • Saturated Fat: 6 g
  • Carbohydrates: 19 g
  • Fiber: 4 g
  • Protein: 2 g
  • Cholesterol: 0 mg

For other muffin recipes, try some of my favorites:

Chocolate Zucchini Power Muffins
Whole Corn Muffins with Spices
Blueberry Millet Muffins

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