Lately I’ve been experimenting with alternatives to sugar and white flour in my baking. I do love sugar but I also love how I feel when I don’t eat so much of it. The great thing is that now there are so many alternatives so you can still enjoy something a little sweet without actually consuming the refined sugar.

I had some way over ripe bananas in the fruit bowl so wanted to make some banana muffins. I had also recently bought some coconut flour and coconut sugar that I wanted to try baking with. What better combination than banana and coconut?

This muffin recipe makes deliciously moist muffins. Coconut flour is much more absorbent than regular flour so you need to add in more eggs/milk than regular muffins. I made an earlier batch with more eggs and less milk but found it tasted a bit eggy so I decreased to 3 eggs and added in more buttermilk. Olivia and I love these for breakfast or as a snack. You could also add in raisins if your kids like them.

Banana and coconut muffins

2 ripe bananas, mashed
1 cup buttermilk
3 eggs
1/4 cup maple syrup (or rice malt syrup)
3/4 cup coconut flour
1/2 tsp baking powder
1/4 cup coconut sugar
1/4 cup coconut oil, melted

Preheat the oven to 180ºC.

Combine the bananas, buttermilk, eggs and maple syrup in a bowl and mix well.

In a separate bowl combine the coconut flour, baking powder and coconut sugar. Add in the wet ingredients and stir until combined. Stir in the coconut oil.

Line a 12 muffin tin with muffin cases. Divide the mixture evenly between the cases.

Bake for 25 minutes. Remove from oven and place on a wire cake rack to cool.

Store in an airtight container or wrap each muffin individually in cling wrap and freeze.

What is your favourite muffin recipe?


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