Coconut & Banana Muffins

Coconut & Banana Muffins

GF, DF, Nut Free
Course 2 meals a day, Baby Led Weaning, BLW, Snack
Servings 7 medium sized muffins


  • 1 Muffin tray
  • 1 Silicone or Paper Muffin Liners
  • 1 Blender


  • ½ cup melted coconut oil
  • 4 eggs
  • 1 ripe banana
  • ¼ cup tapioca flour
  • 2-4 TBSP maple Syrup omit for under 12 months
  • 1 tsp cinnamon
  • 1 tsp vanilla Extract
  • 1 tsp baking powder


  • 1 square chocolate per muffin For adults and toddlers


  • Preheat oven to 180c fan forced 
  • Line a muffin tray with paper muffin liners.
  • Blend all muffin ingredients together. Let sit for a few minutes to allow the coconut flour to absorb the liquid and thicken the batter a bit.
  • Pour into the prepared muffin tin evenly and place the chocolate square on top of each one (if using)
  • Bake for 20-22 minutes or until golden and cooked through.
  • Remove from the oven and allow to cool.


Once tolerating egg
*Store in an airtight container in the pantry for up to 4-5 days
*Freezer friendly
*Tastes best at room temp (not straight from the fridge)
Tried this recipe?Let us know how it was!

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