These paleo banana bread muffins are quick to make and delicious! Refined sugar free, gluten free, soft, fluffy, and addicting.


  • 1/2 cup shredded (large flake) unsweetened coconut
  • 2 1/4 cup blanched almond flour
  • 3 tbsp ground flaxseed or chia seed (ground)
  • 1/2 tsp of cinnamon and pinch of ground ginger
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 3 large ripe bananas
  • pinch of sea salt
  • 3 eggs
  • 4 tbsp melted coconut oil or clarified butter (cooled and melted)
  • 4 tbsp of either Maple Syrup or molasses
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar


  1. Preheat oven to 350F
  2. Spread you coconut on a baking sheet and toast for 5-10 minutes. Check at 5 minutes to see progress. To make sure the coconut toasts evenly, toss half way between baking. Remove from oven and let cool.
  3. Mix your almond flour, baking powder, spices, and flax. In another bowl whisk your eggs, vanilla, and maple syrup, and melted oil or butter. Place your bananas in a mixer or mash until soft, add your egg batter and mix until smooth batter is formed. A stand mixer or hand mixer works.
  4. In a small bowl, combine your baking soda and apple cider vinegar. Wait till it bubbles then add this to your banana egg mix batter. Gently stir.
  5. Pour your wet mix (with the banana) in with the dry flour/spice mix and gently mix all together.
  6. Fold in 1/3 cup toasted coconut.
  7. Spoon into muffin cups to fill 2/3 to 3/4 way full. Top with extra toasted coconut, and bake for 20-25 minutes.
  8. If you want these muffins sweeter, then add 1/4 cup baking Stevia or xylitol to the egg batter. (optional)
  9. Drizzle with melted butter or maple syrup on top after baking. Optional by Lindsay Cotter Cotter Crunch