Banana & coconut muffins ~ gluten- and dairy-free

banana-coconut-muffinsThese muffins are really easy to make, moist and, to the glee of some, dairy- and gluten-free.


  • 1 cup almond meal
  • 1/2 cup brown rice flour
  • 1/2 cup rapadura sugar
  • 1 tsp ground cinnamon
  • 1 tsp gluten-free baking powder
  • 2 large bananas, mashed
  • 1/3 cup extra virgin coconut oil
  • 2 organic eggs
  • 1/2 cup walnuts, chopped


  1. Preheat the oven to 180°C (conventional oven)
  2. Place cupcake liners in a 12-hole, 1/3-cup capacity muffin tin (If you prefer, you can grease the tin instead of using liners)
  3. Mix dry ingredients in a bowl
  4. In a separate bowl whisk the eggs, mashed banana and coconut oil together, then add to dry ingredients and stir until just combined
  5. Stir in walnuts
  6. Spoon mixture into lined muffin tin (you may only have enough for 11 muffins)
  7. Bake for 20-25 minutes
  8. Cool on a wire rack and enjoy!

2 thoughts on “Banana & coconut muffins ~ gluten- and dairy-free”

  1. Lesh, thanks for this recipe, I made these yesterday and they were mouthfuls of light and airy deliciousness with a lovely crunch of walnuts! So simple and really well portion sized – these will definitely reappear as a treat at our house 🙂

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