Grain-Free Banana Chia Muffins

When you first start learning to bake with coconut flour, you might encounter a bit of a learning curve! It will get easier, though, especially thanks to simple recipes like these grain-free banana chia muffins.

Looking for more gluten-free recipes and resources? This Everything Gluten Free page is a library of everything gluten free we’ve worked on.

When I first began using coconut flour, more food ended up in the trash than in my family’s tummy. In fact, I was so discouraged by trying to bake with coconut flour that I made play dough out of it just to dwindle down my 4 lb bag.

My bag of coconut flour just sat week after week in my cupboard until one day when a last minute play date was scheduled. My friend just had a baby and even though I had a baby gift all ready to go, I felt like I should bring food. Since I didn’t have enough time to throw a dinner together – I thought of the next best thing, muffins.

Rummaging through the cupboards, all I found was my monstrous size bag of coconut flour. I decided to give coconut flour one more chance. The worst that would happen is that I wouldn’t have any muffins to take to my friend. To my delight, fluffy, moist, raisin-flavored muffins turned out to sheer perfection. My friend RAVED about the muffins.

From that point on, I officially became a fan of coconut flour. The more I bake with it, the more I fall in love with the taste and texture of the flour.

Banana Chia Muffins: All the flavor of banana bread, none of the grains!

These muffins are grain-free and gluten-free. Chia seeds help with the texture, so don’t leave those out (they absorb liquid and help make the muffins fluffier). If your family doesn’t need to avoid dairy, you can use any milk you like.

Six eggs might seem like a lot, but when you’re baking with grain-free flours such as coconut, you need a lot of extra liquid and the structure that eggs provide to make the final product a pleasant texture. The eggs also contribute to the protein content of these muffins! They are loaded with healthy fats, fiber, protein, and the benefits of honey. (You can use raw honey but the heat from baking will destroy many of its benefits, so regular honey is fine if that’s what you have.)

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5 from 1 vote

Grain-Free Banana Chia Muffins

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

These flavorful, moist muffins boast all the flavor of banana bread with none of the grains. We hope your family loves Banana Chia Muffins as much as we do!

Servings: 14 muffins

Calories: 172kcal

Author: Trisha Gilkerson

Ingredients

• 1 cup coconut flour
• 1 cup flax milk or other nondairy milk substitute
• 2 ripe bananas sliced
• 1/2 cup honey
• 6 eggs
• 4 tablespoons coconut oil melted
• 4 tablespoons chia seeds
• 4 teaspoons vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt

Instructions

• Preheat oven to 350° F.
• In a large mixing bowl, combine milk, eggs, honey, vanilla and oil. Mix well.
• In a separate mixing bowl, combine coconut flour, baking soda and sea salt. Mix well.
• Add coconut flour mixture into wet baking mixture and stir until uniform.
• Slice bananas and measure chia seeds and add into the mixture. Mix until the banana slices get semi mushy.
• Scoop muffin mixture into 14 greased muffin cups or cupcake holders (muffins will rise so no need to fill the muffin tin to the top).
• Bake 20-22 minutes until lightly brown and fork inserted in a muffin comes out clean.

Nutrition

Calories: 172kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 231mg | Potassium: 107mg | Fiber: 5g | Sugar: 13g | Vitamin A: 113IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg

courses: Breakfast

cuisine: American

keyword: baked goods, banana, breakfast, gluten free, grain free, muffin

Be prepared for these warm and sweet Banana Chia Muffins to knock your socks off. You will experience fluffy banana bread heaven with every bite.