I’m pretty sure that I am obsessed with stuffing bananas into every baked good possible.

I’m pretty sure I’ve re-created my banana bread recipe 1 million x’s over.

Coming from a “bananas cannot be eaten alone” hater, my banana bread/pancake/muffin/scone obsession is expected.

So, there I was yesterday…2 very ripe bananas staring me down from the fruit basket as I sat across the room watching “The Real Housewives of insert name of superficial land here.”

I jumped to my feet and the next thing I know…

banana concoction.


I was craving something subtly sweet…surprise, surprise…but with no added sugar.


Because that isn’t contradicting at all.


Welcome to my complicated life 🙂


So, what we have here are banana muffins made with coconut and cocoa powder.


These will definitely satisfy your chocolate cravings…or coconut cravings.


Because I’m pretty sure I dream of all things coconut all day long.




These are pretty much pocket-sized muffins…a.k.a. “sneak into the movie theater muffins.”


No outside food or drinks…whuuuuuut!?


Think again.


Now, excuse me while I wait on pins and needles for U.P.S. to deliver my cocktail dress in time for my cousin’s wedding Saturday.


Pretty sure this dress issue will be the least of my worries once I have a few glasses of wine, kick off my heels, and boogie on the dance floor.

Oh, did I mention these are vegan and gluten-free? They might even be paleo too! BAM!


Coconut Cocoa Banana Muffins
Recipe type: Snack, Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 11-12
  • For the muffins:
  • ¼ c. coconut flour
  • ¼ c. unsweetened cocoa powder (or cacao powder)
  • ½ t. baking powder
  • ¼ t. salt
  • ½ c. unsweetened, shredded coconut
  • 2 ripe bananas, mashed
  • ¾ c. unsweetened, vanilla almond milk
  • ¼ c. melted coconut oil
  • 1 t. pure Mexican vanilla extract
  • For the topping:
  • raw coconut sugar
  • unsweetened, shredded coconut
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin cup with muffin tins or grease each cup with non-stick cooking spray. Set aside.
  2. In a large mixing bowl, combine all of the dry ingredients.
  3. In a separate mixing bowl, stir together the bananas, almond milk, coconut oil, and vanilla.
  4. Pour the wet ingredients into the dry ingredients and stir to combine.
  5. Fill each muffin cup with 1 heaping tablespoon of batter.
  6. Top each muffin with a sprinkle of coconut sugar and a bit of shredded coconut.
  7. Bake for 25 minutes, or until a toothpick inserted into the center of each muffin comes out clean and the coconut is lightly golden.





  1. Love this recipe it looks great! I found it from Robyn at The Real RD’s site. Any alternatives to using coconut oil? Usually I would but I’ve just run out and have some very ripe bananas that need to be baked!!

    • Chelsy says:

      Jan, you can totally use olive oil for sure! I always use that when I’m out of coconut oil and it works just fine 🙂

  2. Brittany says:

    I tried to make these but they never set 🙁 I baked them for 25 minutes, then 10 minutes more and still no luck. The only thing I did differently was I used coconut oil

    • Chelsy says:

      Brittany, I used coconut oil in these…it was melted. Did you mean that you didn’t use coconut oil? I have never had that happen. Not sure what it could be. Let me know 🙂

  3. Keira says:

    do you think you could sub pumpkin for the bananas?
    thanks so much!!

    • Chelsy says:

      Keir, most definitely! I would maybe start with 1/4 c. pumpkin, but since the bananas add sweetness, you may want to add a bit more of sweetener or a tablespoon of maple syrup. 🙂

  4. Naomi says:

    I made these last night. So good. They are dense and I kind them to be a bit like a brownie but I had to make some substitutions. I used regular 2% milk instead on almond milk. I don’t have any vanilla, I added honey and I used and egg. Even with the egg my “muffins” were crumbly. Overall delicious recipe. I’d totally make them again. Thanks!!

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