Recipe for easy gluten-free, dairy-free, tree nut-free, sugar-free coco-banana muffins

8 servings
15 min
24 min
Very Easy


Number of serving: 8
6 Omega-3 organic eggs

2 tablepsoons. extra virgin coconut oil, melted in small bowl over hot water

1 cup. ripe, mashed banana

1 1/2 teaspoon . alcohol-free vanilla extract (or vanilla powder)

1/4 - 1/2 teaspoon . Celtic Sea Salt

1/2 cup. Coconut Flour

2 tablepsoons Almond Meal (grind natural almonds in food processor or high speed blender)

1/2 teaspoon . aluminum-free baking powder

1 teaspoon . Cinnamon

2 tablepsoons. shredded, organic, unsweetened coconut

4 tablepsoons. raisins, GF chocolate or carob chips or cranberries, etc.


  • Preheat oven to 400° F / 204° CThoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
  • If making muffintops, tear paper to fit the top of cookie sheet. Grease lightly.Melt coconut oil in small dish over hot water.
  • Combine and stir the first five ingredients together. Add in the coconut flour and almond meal, baking powder, cinnamon and shredded coconut whisking together until smooth.
  • Fold in raisins, cranberries, chocolate chips. Pour into muffin cups or put tablespoons full on cookie sheet if making muffintops.
  • Bake at 400° F / 204° C for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Pop muffins or muffintops onto a wire rack to cool, then store in a container and refrigerate.
  • Flavor is most intense one or two days in the fridge after baking day. These do contain eggs, so refrigeration is important.


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