These muffins (or cakelettes as I like to call them) are fantastic. They are soft and cake-like, which is how I love my muffins. I like making them in the mini muffin tins because they are bite size, quick cooking, and easy to eat, or bring with you in a little baggie or container.

This recipe is gluten free, grain free, vegan, and nut free. Some of my other muffin recipes are made with almond flour, and I have had quite a few people ask for a nut free version.

So, here it is – I hope you enjoy them as much as we do!

banana bread coconut flour muffins


  • 3 Very large very ripe bananas (or 4 medium)
  • 1 cup coconut flour
  • 1 Tabespoon coconut oil
  • 1 1/2 Tablespoons pure vanilla (I use gluten free)
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 tablespoon apple cider vinegar (I use braggs)


Step 1. In large bowl, mash ripe bananas
Step 2. Add all wet ingredients except apple cider vinegar. Mix with banana
Step 3. In medium bowl, mix all dry ingredients except baking soda
Step 4. Blend dry ingredients into wet ingredients, then add baking soda and apple cider vinegar
Step 5. Spoon into lined mini muffin tin
Step 6. Bake for 20 minutes
Step 7. Let cool for 15 minutes
Step 8. Enjoy!