This thing called Life.

I’ve been pretty M.I.A. around these here parts lately.

That’s because this thing called life is happening.

Between work and school (oh, did I mention I am going back to school to become a Registered Dietician, because obviously I just wasn’t satisfied with those 4 years of college before 😉 ) and the new dog (more on that to come soon), I am running around like a crazy person.

But wait, I’m already crazy so…an ultra crazy person.

You will just have to bear with me here on this life train.

If I had it my way, I would love to be a full-time blogger with 100% of my income coming from doing what I love, talking about food to you lovely people.

Buuuuuuutt…this is reality and I can only do my best.

I’m sure y’all totally get it.

Of course I didn’t show up today without a recipe.

I mean, who do you think I am?

We all know that coconut butter is my jam.


So, I thought…why not make some and put it in my banana muffins.


That’s like 10x’s the coconut in your banana bread.


Not to mention these muffins are completely flour-less.


I’m pretty sure your mind just went blank.


Y’all…this is by far the best decision that I have made all year.


And if you know me…decisions are not my thing.


I’m that person who takes forever to pick out a nail polish color and choose where to go out to eat if the occasion arises.


Don’t even ask me about my future.


I’m pretty positive that I will explode…or crawl into the fetal position.


Oh, this muffin?


100% melt in your mouth.

Flour-less Coconut Butter Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Creamy, coconut butter muffins sweetened w/ banana for the perfect guilt-free treat. Flour-less, gluten-free, grain-free, paleo, nut-free.
  • 1 c. homemade coconut butter (see my recipe archive) or store bought, slightly melted
  • 2 large eggs, at room temperature
  • ¼ c. granulated stevia, optional
  • 2 large very ripe bananas, mashed
  • 1 t. pure vanilla extract
  • 2 T. pure maple syrup
  • ½ t. baking soda
  • 1 t. apple cider vinegar
  • extra coconut butter, for topping
  1. Preheat the oven to 350 degrees F. Grease a muffin cup pan w/ cooking spray.
  2. In a large bowl, combine all of the ingredients until smooth.
  3. Divide the batter evenly into each muffin cup.
  4. Bake for 18-20 minutes, or until slightly golden and a toothpick inserted into the center comes out clean.
  5. Let cool slightly, top w/ slightly melted coconut butter if preferred.
  6. Devour.



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