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Gluten-Free Coconut Banana Muffins

Gluten-Free Coconut Banana Muffins – Moist, Easy to Make And With No Sugar Added

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A healthy, gluten-free muffin recipe can be extremely hard to find, therefore you might think all recipes are dry and tasteless. But, the one we share today makes light and delicious dairy muffins, that will kick-start your metabolism.

These muffins are extremely healthy and convenient snacks loaded with vitamins and nutrients. Additionally, they provide an even better source of omega-3 fatty acids and essential minerals.

Since the muffins are gluten-free and have no added sugar, they should be denser and less sweet than a cupcake. Therefore, they are perfect if you are trying to lose excess weight, and still will satisfy your sugar cravings.

All of the ingredients in these muffins are truly loaded in various vitamins and minerals, which strengthens the overall health.

The raspberries give them a slight tartness, which works well with the sweetness of the bananas, and even add even more nutrients to the muffins. Loaded with antioxidants, vitamin C, vitamin K, folate, vitamin E, iron, and potassium, manganese, and more.

Bananas are naturally free of fat, and they provide a variety of vitamins and minerals, such as potassium and fiber, calcium, iron, manganese, folate, niacin, riboflavin, etc.

Here is the gluten-free coconut banana muffins recipe:


  • 2 large ripe bananas
  • 1 cup desiccated coconut
  • 1 cup raspberries
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons maple syrup
  • 1/3 cup Almond Butter


At first, preheat the oven to 350 degrees F (180°C), and lightly grease the muffins cups. In a bowl, mash the bananas and add the almond butter. Then add rest of the ingredients, mix well, and gently fold in the berries.

Spoon the mixture into prepared muffin pans, fill about 2/3 full, and cook for 35 minutes, until the muffins turn golden. Then, take them out of the oven, transfer to a wire rack to cool completely, and serve with yogurt if using.



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