I needed to share this recipe ASAP—it’s the fluffiest yummiest coconut flour recipe I’ve come up with, and I still can hardly believe it turned out so well! I actually began with this recipe, based on a recommendation from my friend Alison. She posted that she made it and it wasn’t a brick like many coconut flour recipes, so I knew I had to try it with the bananas that were rotting on my counter.
I made muffins—they were yummy. And I still had two rotten bananas left.
So I changed pretty much everything in the recipe except I tried to keep the basic ratio of liquid to flour the same (with the hopes of maintaining the fluffiness!). It worked! In fact, Dave said the muffins were awesome (better than the other ones), and he’s never had zucchini bread before. At first, he looked at them and said, um, what is the green stuff. Ha. You wish you knew buddy—I don’t tell what’s in my recipes until after you taste test!
Grain Free Zucchini Banana Coconut Muffins
2 bananas (very ripe)
1/2 cup coconut flour
1/4 cup maple syrup (I always use grade b)
1 small to medium sized zucchini, shredded
1/2 cup finely shredded coconut (or leave this out and add extra zucchini!!)
6 eggs
1 tsp vanilla
1 tsp cinnamon
1 tsp baking soda
4 Tbsp softened butter (salted grass fed butter is best–if you have unsalted, just add a pinch of salt to the batter)
Directions: Mix together very well (I used a hand mixer, but that probably wasn’t necessary). Spread evenly into 12 muffin cups. Bake at 400 degrees for 18 minutes (check yours starting at 16 minutes—baking time will probably vary based on your oven). If you over bake them, the edges will get a bit dry and browned, but they still stay fluffy in the middle! My oven heats really unevenly, so the ones near the front were perfect and the ones near the back were a little more brown on the sides—they were great both ways, and equally yummy plain or with butter!
I’m really excited about these—fluffy coconut flour baked goods make me really happy! Also, I ate four of them today. You could decrease the amount of syrup if you want to. I knew Dave would like them better with a little sweetness (since he had commented that the first batch of plain banana muffins I made needed a little sweetener. You can also leave out the coconut if you want to, just sub in extra zucchini (the coconut texture may not be appealing to some people—honestly, next time I’m going to use extra zuke and leave the coconut out, even though Dave likes them as is).
I’m picturing making these for Baby E later on when he actually eats (which is quite a while from now, since he’s not even born yet). I like that they have 1/2 of an egg plus healthy fat and lots of fiber all in one muffin. Each muffin includes 1/6 of a banana, 1/12 of a zucchini, and 1 tsp of maple syrup. Not bad for a muffin! I can see making them as mini muffins too–they’re pretty filling.
I also have an idea of something else I can make with these muffins… I’ll try it tomorrow and share it if it’s not a disaster! Dave always laughs when I’m doing something in the kitchen like this because he gets excited about food (he has food on the brain at all times), and I always say, “I have an idea—it’s either going to be really amazing or really disgusting!”
How many bananas go in the recipe? There are none listed in the ingredients and I’d love to try it.
2 bananas… sorry I added that to the recipe just now–nothing like leaving out the main ingredient 🙂 I hope you like the recipe!
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Thanks!
I’m not grain free but I’m always looking for ways to incorporate coconut flour. This is a great recipe! =)
Do you have a general idea of how much shredded zucchini goes into the recipe…..using a cup measurement? I never know if my definition of a small to medium zucchini is the same as what was intended for the recipe. Thanks!
six eggs is a lot…wonder if egg whites would taste as good?
Just made these and I’m definitely pleased. I normally don’t like when people change up the ingredients so much that their review doesn’t accurately reflect the original recipe, BUT I am guilty as charged.
My changes were minimal…I used a yellow squash instead of a zucchini (mostly cause my son won’t notice yellow as much as he would green flecks green), I added 1/4 cup almond flour (just because I thought there was plenty of moisture already and it wouldn’t change it much), finally I added 3 Tbsp hemp seeds. Oh, I doubled the vanilla and cinnamon…but that’s not a “change” in my book.
I prefer using super ripe bananas so the sweetness really comes through and that can mean less added maple syrup (if desired). My muffins were done at 17 minutes.
Not sure why people have an issue with 6 eggs…for goodness sake, that works out to be only half an egg per muffin…more protein I say!!
Thank you for this post – I will most definitely be making these again and again!
I just made these wonderful looking things. Not sure on how much (cups) zucchini to use, I added a little more than 1/3 c. I also put pecans in one batch, chocolate chips in another and subbed coconut oil for the butter, then added a little salt. I haven’t tested them yet, but they sure smell amazing and are very moist feeling. Thanks for the recipe.
Just made these!! look and smell yummy. I’ll be back to give a full review after the taste test is complete:)
I wish it said how you know when they’re done… I baked mine for 18 and they’re slightly brown on the edges but still pretty squishy in the centers. Hoping they firm up with cooling.
I just made these as a bread, and it turned out like a zucchini egg bake… I’m not quite sure what happened! I was worried about 6 eggs being too much, and it turned out to be the case for me, as my bread was very egg-heavy in taste and texture.
That’s weird! These shouldn’t be eggy at all… I wonder if it has to do with the brand of coconut flour.
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} “I just made these as a bread, and it turned out like a zucchini egg bake… I’m not quite sure what happened! I was worried about 6 eggs being too much, and it turned out to be the case for me, as my bread was very egg-heavy in taste and texture.”
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I just made these as a bread, and it turned out like a zucchini egg bake… I’m not quite sure what happened! I was worried about 6 eggs being too much, and it turned out to be the case for me, as my bread was very egg-heavy in taste and texture.
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Do you need to squeeze the liquid out of the zucchini after you shred it? I am thinking about making these tomorrow! Looks delicious!
Nope! I didn’t squeeze out the liquid 🙂
Just made these for the second time. First time I made them as instructed except for xylitol in place of maple syrup. They were good but a but a bit too moist/wet/squishy for me. This time, I omitted one egg and replaced half the coconut flour with tigernut flour with the hopes of soaking up some moisture. Still too wet. Next time, I’m going to omit one egg, increase my ratio of tiger nut flour to coconut flour and decrease the amount of oil/butter by a tablespoon. This is a good recipe, I just beed to tweak a bit to suit my personal taste.
Just FYI… taking out coconut flour will make them more squishy…. Coconut flour absorbs tons of liquid, so I’d go the other way (less tiger nut and more coconut flour).