Fluffy Vegan Coconut Oil Banana Muffins

These muffins embody everything I was trying to achieve. No butter, no eggs, and no mixer needed.

Fluffy, soft, light, moist, and they’re vegan. And they remind me of mini donuts, a huge bonus.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I have many vegan banana muffin recipes from circa 2009, but they’re anything but light and fluffy. They’re made with almond meal to keep them gluten-free and are much heavier.

I have more recent banana recipes, to the tune of, oh about 35+ Banana Bread recipes. You can never have too many, right? But they’re not vegan. Although some use oil rather than butter, they all use eggs.

Because I loved the Pineapple Coconut Oil Banana Bread, I figured muffins and mini muffins would be fun, and kept them vegan.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I’m not vegan (I’m vegetarian), but many of my readers are, and some readers watch their egg consumption for health reasons. Plus, sometimes it’s nice to be able to bake vegan if you run out of eggs. Whoops.

I used Kelapo Coconut Oil Pre-Measured Baking Sticks. They’re pre-measured into half-cup portions and scored the way butter is, which is so handy for baking. Of course, using coconut oil from a jar is just fine.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

As I’ve discussed before when baking with coconut oil, it doesn’t impart much flavor. There’s barely a hint of detectable coconut flavor in these muffins, perfect for those who aren’t as fond of coconut. Normally when people object to coconut, it’s usually shredded or flaked coconut, which are very distinct and powerful, far stronger than coconut oil.

If you’re out of coconut oil or still hung up about trying it, I’m sure you could substitute canola oil, although I haven’t tried it with this recipe and highly recommend coconut oil.

The flavor the coconut oil lends to the muffins is of the can’t-put-your-finger-on-it type. Combined with the sweet bananas, vanilla almond milk, and heavy dose of vanilla in the batter, I was in fluffy, fragrant muffin heaven.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I baked 24 mini muffins using a rounded tablespoon of batter. Spray your tablespoon with cooking spray, repeating as necessary, so the batter glides right off into the pan because filling up mini muffin pans can be messy. After two pans of minis, I made 7 regular-sized muffins in a standard muffin pan and used a one-quarter cup measure.

Fill both the mini and regular pans to between two-thirds and three-quarters full. You’ll be surprised how much this batter rises and the ones that were filled more than 3/4-full ended up turning into overgrown mushrooms. I have a knack for that. I want muffin top, not mushroom top.

I suspect they’d make great donuts and baking as a loaf would likely be okay as well, but there’s something about the individualized aspect of muffins that lends a special poppable quality you won’t get as a loaf.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

They bake in quite a hot oven to ensure the high heat gives these egg-less wonders as much rise and doming as possible. Watch them closely in the last few minutes of baking so they don’t burn.

Baking times will vary based on what size pans you’re using. I baked the mini muffins for about 9 minutes and the full size for 15 minutes. Bake until they’re done. Watch your muffins, not the clock.

They’re done when a toothpick inserted in the center comes out clean or with a few moist crumbs and they’re domed and springy to the touch. They’ll be more pale than golden.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

I dipped the tops in cinnamon-sugar. Everything is better coated in cinnamon-sugar. I didn’t even need to brush on melted coconut oil (or vegan butter) for the coating to adhere. The sugar granules add lovely texture and remind me of eating mini-donuts. Except baked and vegan, nice.

They’re surprisingly light and fluffy for an egg-free muffin, which are often more like dense, lead balloons.

They’re not too light, though. Banana bread is and should be somewhat dense, and these have just the right amount of substance.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

They’re so soft and moist, thanks to the coconut oil and bananas. The smell in your house while they bake is heaven-sent. Bread baking with bananas, vanilla, and coconut oil is beyond scrumptious.

I popped them in one after the next. Just one more. And one more. The ones we didn’t immediately scarf actually got softer on the second and third days, and the flavors intensified.

Mini food really does taste better.

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

Fluffy Vegan Coconut Oil Banana Muffins - Soft & fluffy healthier muffins that you'll never believe are made without eggs or butter!

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Fluffy Vegan Coconut Oil Banana Muffins

No butter, no eggs, and no mixer is needed for these soft and fluffy vegan muffins and mini muffins. Thanks to the coconut oil and bananas, they're moist, flavorful, and remind me of mini donuts. If you're not a huge fan of coconut, that's okay because there's very little coconut flavor imparted. Instead, the banana, vanilla, and cinnamon-sugar shine. If you're looking for an easy muffin recipe that delivers light and fluffy results, and that just happens to be vegan, look no further than this one. Mini food really does taste better and these are so poppable.

Yield: about 30 to 36 mini muffins, or 16-18 regular

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1 to 1 1/4 cups mashed ripe bananas (about 3 small/medium or 2 large)
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch salt, optional and to taste
1 1/4 cups granulated sugar
1/2 cup coconut oil, melted (canola or vegetable oil could be substituted but I prefer coconut oil)
1/2 cup milk, slightly warmed (coconut, almond, soy, rice, cow's; I used unsweetened vanilla almond milk)
1/4 cup light brown sugar, packed
1 tablespoon vanilla extract
about 1/3 cup granulated sugar, for dipping
about 1 tablespoon cinnamon, for dipping

Directions:

  1. Preheat oven to 400F. Spray non-stick muffin pans with floured cooking spray, or grease and flour the pans. (I prefer cosmetically to not use liners, and also the muffins could stick) I made 24 mini muffins and 7 regular muffins. I estimate the recipe will make 30 to 36 mini, or 16 to 18 regular-sized muffins. Set pans aside.
  2. In a small bowl, mash the bananas; set aside.
  3. In a large bowl, combine flour, baking powder, 1 teaspoon cinnamon, nutmeg, optional salt, and stir to incorporate; set aside.
  4. In a medium bowl, combine 1 1/4 cups granulated sugar, melted coconut oil (about 1 minute in the microwave), slightly warmed milk (about 20 seconds in the microwave - this prevents the cold milk from re-solidfying the coconut oil on contact), brown sugar, vanilla, and whisk to combine. Fold in the bananas.
  5. Pour wet mixture over the dry, stirring until just incorporated. Make sure to get all the dry bits from the bottom of the bowl, but don't overmix or muffins will be tough. Batter is quite thick and if yours is seemingly too thick, add a splash of milk to thin it.
  6. Using a cooking sprayed one-tablespoon measure for a mini muffin pan or a sprayed one-quarter cup measure for a regular sized pan (or what is appropriate for your pan size). Fill the cavities between 2/3 and 3/4 full; don't exceed 3/4 full.
  7. Bake until done. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Tops will be domed, springy to the touch, and will be on the paler side rather than golden. Done for me was about 9 minutes for mini, 15 minutes for regular sized. Baking times will vary widely based on size of pans used, how many pans you have in the oven at once, how moist your bananas were, and how many times you open the oven door to rotate pans. Watch your muffins, not the clock.
  8. Allow muffins to cool in pan for about 10 minutes before carefully turning out onto wire racks to cool completely.
  9. If desired, after they're cool enough to handle, stir together about 1/3 cup granulated sugar and 1 tablespoon cinnamon, and dip the tops (or entire muffin) into it. I didn't need to brush with melted coconut oil or (vegan) butter in order for the cinnamon-sugar to adhere.
  10. Muffins will keep airtight at room temperature for up to 5 days or can be frozen for up to 3 months. They get softer and the flavor intensifies on the second and third day.

Related Recipes:

Banana Yogurt Muffins and Little Banana Loaf – Greek yogurt and bananas keep the dozen muffins and little loaf so soft, squishy, moist, and tender. The baked in sprinkles get everyone’s attention

Pineapple Coconut Oil Banana Bread – Like eating a tropical vacation. Soft, moist, tender, and so flavorful

Banana Bread with Vanilla Browned Butter Glaze – My go-to classic banana bread recipe. Vanilla is used four times in this straightforward, easy recipe that never lets me down. It turns out moist and perfect every time and the browned butter glaze is wonderful. It’s the most popular banana bread with readers

Hawaiian Bread and Maple Banana Baked French Toast – All the flavor of French toast with none of the work of standing at the griddle. The bananas baked right in add flavor and texture to the soft bread

Browned Butter Buttermilk Banana Bread with Strawberry Butter – Buttermilk and browned butter are combined to create this banana bread that’s fluffy, soft, moist, and packed with rich, nutty, and deep flavor. The top of the loaf stays smooth, shiny, dense and reminds me of a big muffin top

Carrot Pineapple Banana Bread with Browned Butter Cream Cheese Frosting – A favorite non-traditional banana bread and is what you’d get if banana bread met carrot cake. Full of carrot bits, pineapple, raisins, yogurt and it’s moist and soft beyond words. The frosting is the perfect touch and it’s more like cake, masquerading as bread, which is fine by me

Baked Orange Banana Coconut Donuts with Orange Coconut Vanilla Cream Cheese Glaze – Donuts with similar flavors to today’s bread and also use oranges and a luscious cream cheese glaze

Coconut Oil White Chocolate Cookies – No butter is used and if you’ve never baked cookies with coconut oil, you have to try it. The results are magical and these cookies are some of my favorites

Pineapple Banana & Coconut Cream Smoothie (vegan, GF) – The drinkable form of the bread. Add rum for a pina colada

30+ Favorite Banana Bread and Banana Recipes – If you need more banana recipe inspiration, these may help

Have you tried baking with coconut oil?

I have 30+ of my favorite Coconut and Coconut Oil Recipes here

Have a favorite banana recipe?

Thanks for the Le Creuset 3-Piece Serveware Set Giveaway entries

   

170 Responses to “Fluffy Vegan Coconut Oil Banana Muffins”

  1. #
    51
    The Ninja Baker — April 30, 2013 at 9:53 pm

    Great recipe, Averie. Thanks so much for keeping even those of us with sweet tooths – healthy!

    Reply

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    Michele Sparrow — April 30, 2013 at 10:12 pm

    These look awesome. I love cooking with coconut oil and I must say, I have never seen those Kelapo coconut oil sticks before. I am so buying those! How convenient is that! Your muffins look like little donuts. I cannot wait to try these. Tomorrow! :-)

    Reply

    • Averie @ Averie Cooks replied: — April 30th, 2013 at 11:20 pm

      They’re a pretty new product and they’re a convenience-item, but they do come in handy. If you make these, LMK!

      Reply

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    Gerry @ Foodness Gracious — April 30, 2013 at 10:27 pm

    These look awesome and no mixer needed…bonus! Did you leave BTP early? I don’t remember seeing you on Saturday…

    Reply

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    ATasteOfMadness — April 30, 2013 at 10:39 pm

    Things that taste like mini doughnuts are always a win in my book. These look fantastic!

    Reply

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    Mimi @ Culinary Couture — April 30, 2013 at 10:40 pm

    These look absolutely delectable Averie! I just bought a jar of coconut oil and I can’t wait to start baking with it!

    Reply

  6. #
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    Jennie @themessybakerblog — May 1, 2013 at 5:22 am

    You can never have too many banana bread recipes in your arsenal. These little beauties look delicious!

    Reply

  7. #
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    Donna — May 1, 2013 at 6:24 am

    Stunning!…So happy that you’ve included a good dose of my favorite “SIN”-A MON daily requirement.
    Making these gems…stat. Question…could I possibly use a doughnut-hole pan…micro-bundt pan…or mini-doughnut pan? Gorgeous lighting and photography by-the-by!!!

    Reply

    • Averie @ Averie Cooks replied: — May 1st, 2013 at 6:27 am

      yes you could use any of those pans; watch your muffins, not the clock, for doneness. And enjoy!

      Reply

  8. #
    58
    Jessica @ Portuguese Girl Cooks — May 1, 2013 at 6:46 am

    I just love how light and fluffy these look! I really need to get my hands on some coconut oil!

    Reply

  9. #
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    Jocelyn (Grandbaby Cakes) — May 1, 2013 at 11:27 am

    Oh Averie, these look and sound so yummy. I have been having problems with milk so I love vegan recipes and especially love them with coconut oil!

    Reply

  10. #
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    Kayle (The Cooking Actress) — May 1, 2013 at 1:01 pm

    These muffins are ultra cute and I love the cinnamon sugar coating! mmmmmm

    Reply

  11. #
    61
    Kiersten @ Oh My Veggies — May 1, 2013 at 5:03 pm

    These look so cakey and perfect–I cannot believe they’re vegan! Vegan baking has been hit-or-miss for me, but maybe coconut oil is the secret? :)

    Reply

  12. #
    62
    alicia — May 1, 2013 at 9:03 pm

    Yum! I just had to buy another jar of coconut oil as I somehow misplaced my last jar after we moved! haha, these look delicious! I needed something today to use up my ripe bananas, and now I have coconut oil too

    Reply

    • Averie @ Averie Cooks replied: — May 1st, 2013 at 9:42 pm

      Well between the coc oil and the ripe bananas, you’re all set! Congrats on your move, too.

      Reply

  13. #
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    Hayley @ The Domestic Rebel — May 2, 2013 at 9:29 am

    Ugh, just PLEASE let me come live with you! I will do all your dishes. And pick up Sky from school. And eat all the leftovers that no doubt tempt you and your family. And I’ll do it for freeeeee. Just make sure to have the coconut oil white chip cookies, the waffle snack mix and these muffins on hand constantly, mmkay?

    IN. LOVE.

    Reply

  14. #
    64
    Moni Meals & Fitness — May 2, 2013 at 9:39 am

    OH HECK YES! Did you say…mini doughnuts?? SIGN ME UP GIRLFRIEND! :) xx

    Reply

  15. #
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    Laura Dembowski — May 2, 2013 at 6:15 pm

    These look like little bites of heaven! Love the cinnamon sugar topping.

    Reply

  16. #
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    Nutmeg Nanny — May 2, 2013 at 8:57 pm

    Oh wow, these look delightful :) banana and coconut oil sounds perfect!

    Reply

  17. #
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    Tina — May 5, 2013 at 6:40 am

    These look delicious! Do you mind if I share the photo on my tumblr recipe blog?

    Reply

  18. #
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    Stephanie — May 6, 2013 at 1:37 pm

    I made these this weekend Averie and they are SO good! I haven’t had as much success with recipes from anywhere more than your blog – thanks for another hit! These were easy, used all ingredients that I had on hand, and so delicious. The perfect muffin texture, soft and springy and perfectly dense. I could definitely taste the coconut – it wasn’t really strong but it’s there. That’s a good thing for me since I love coconut and since my boyfriend / family don’t that means I get them all! :)

    Reply

    • Averie @ Averie Cooks replied: — May 6th, 2013 at 2:26 pm

      Thanks for making these and coming back to LMK! I am so glad they were a hit and yes, vegan baking can be tricky and many recipes call for some very interesting ingredients or things the avg person just doesn’t keep on hand. Glad to know these (and my other recipes) were a success for you! :)

      Reply

  19. #
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    Christy@SweetandSavoring — May 28, 2013 at 6:08 am

    Averie, I had to come back to this post and let you know how much of a success these muffins were! I made them over the weekend and brought them to a brunch with friends- luckily I saved some for my husband and I because they were kind of irresistible :) So moist, and definitely doughnut-like! Thank you so much, I now have a new favorite muffin!

    Reply

    • Averie Sunshine replied: — May 28th, 2013 at 6:10 am

      So glad you made them for a brunch and everyone seemed to like them – and glad you saved a few back for your and your hubs to enjoy :) I am thrilled to hear this is your new favorite muffin. Thanks for LMK!!

      Reply

  20. #
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    Sharon — June 3, 2013 at 8:58 am

    I made a batch of these last night – yum! I absolutely love them, and will definitely make them again (when I happen to be out of eggs or butter). I used canola oil instead of coconut and they turned out just fine. Using a 1/4 cup measure, I got 15 full size muffins out of this recipe, and I baked them about 18 min. Next time, I will probably reduce the sugar a bit – I found the natural sweetness of the bananas to be enough, and when combined with the sugar called for in the recipe, the muffins tasted more like dessert than breakfast. Also, my muffins didn’t dome quite as much as the ones in the picture; they rose perfectly fine, but they just didn’t have a nice rounded muffintop. One thing worth mentioning: when I first pulled them out of the oven, I was worried because the tops were actually a bit hard and crunchy, probably due to the high oven temperature. But after leaving them to sit overnight, the tops softened and became wonderfully chewy. I’m assuming that it’s because of the brown sugar.
    Thank you for the wonderful recipe, Averie, I love your blog and I’m looking forward to getting your cookbook!

    Reply

    • Averie Sunshine replied: — June 3rd, 2013 at 5:32 pm

      My bananas weren’t of the super sweet/very ripe variety and so yes, just adjust sugar to taste. If you didn’t get domed muffin tops, I would try filling your cups just a little fuller, maybe another teaspoon or two of batter. That should do the trick. And of course, bake until they’re done but no longer to avoid any hardened tops. Also, if you dip the top in melted coconut oil or melted butter or butter substitute and then dip in cinnamon-sugar, that will also take care of any slightly firm tops. Or, just put in a ziplock til the next day and that does the trick, too, as you found out. Thanks for trying and LMK if you try again with any variations!

      Reply

  21. #
    71
    VeggieHoo — June 17, 2013 at 2:47 pm

    I just made these and the whole house smells like cinnamon, bananas, and coconut. Who knew that vegan muffins could be so moist? Thanks so much for posting, Averie Sunshine!

    Reply

    • Averie Sunshine replied: — June 17th, 2013 at 2:49 pm

      Thanks for LMK you tried them and I too was pleasantly surprised just how soft, fluffy & moist they came out!

      Reply

  22. #
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    talia — June 21, 2013 at 8:19 pm

    hello
    i have a doubt about coconut oil..
    i have this solid jar of pure coconut oil from mexico i thing..that someone gave me as a gift.
    but i dont know if that is the one that i can use to bake.
    its seems pretty neutral.
    can u tell me if there’s any special virtue that the one its used in baking has?
    thanks a lot, im totally gona bake tons of your recipes (:

    Reply

  23. #
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    sara — July 16, 2013 at 4:00 am

    Made these last night! I used less sugar and they still turned out delicious.. Light, fluffy with a gorgeous banana taste. The sugar/cinnamon dusting on top is a must. Will definitely be using this recipe again. Thank you!

    Reply

    • Averie Sunshine replied: — July 16th, 2013 at 4:09 am

      Thanks for LMK you tried them with great success! Stay tuned tomorrow I have another vegan muffin recipe coming! And so glad you liked these – I am always amazed every time I make them how light & fluffy they turn out – without eggs!

      Reply

  24. #
    74
    Erin — July 22, 2013 at 10:23 pm

    Are these super sweet? Seems like a lot of sugar for muffins.

    Reply

    • Averie Sunshine replied: — July 22nd, 2013 at 10:50 pm

      No they’re not ‘super sweet’. They are of normal sweetness, but if you want, dial it back some.

      Reply

  25. #
    75
    Erin — July 22, 2013 at 10:25 pm

    What is the other vegan muffin recipe??

    Reply

  26. #
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    Maggie @ Sunnyside Up Smile — August 15, 2013 at 7:49 pm

    Ahhh! I made these last night and I found them to be simply AWESOME! I love that the recipe is so simple and it happens to be vegan! It’s light and fluffy and the muffins aren’t dense, dry or cake-like at all. I was disappointed that they didn’t dome up like I thought they would. I made 12 bigger muffins and baked for 10 minutes at 400 degrees and then raised the temp to 425 and baked for 4 more minutes, hoping that would make them dome up but it sadly did not. Otherwise, no complaints :) and the batter was delicious as well haha.

    Reply

    • Averie Sunshine replied: — August 15th, 2013 at 11:44 pm

      With muffins, I’ve found you should start hot and get cooler, if you’re going to tinker with your oven temp. Reason being is b/c the hotter the oven, the more/stronger the chemical that’ll take place. And I also got a bigger rise, relatively speaking, in the mini muffins than the full-size ones. Mini muffins are a pain to make, but I did get more of a puff out of them than the fullsize. However, really, not that important. Some muffins don’t get crazy ‘puffy’ or domed and these are that kind. For vegan muffins, I am just grateful they’re as light and good as they are!

      Reply

  27. #
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    Eileen — August 22, 2013 at 1:11 pm

    My sister can’t have dairy, so I’m always looking for vegan recipes. These are the FIRST vegan baked goods I have ever made that taste and look amazing! They turned out perfect, and look absolutely adorable! They were a huge hit, thank you!

    Reply

  28. #
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    Stacey lundy — September 17, 2013 at 5:01 pm

    Omg Yummmmmmm! Just made a batch of these and they are fantastic!!! I found them to be a little too sweet, so I will reduce the amount of sugar next time, but this recipe is definitely a keeper :)

    Reply

  29. #
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    Drew — October 5, 2013 at 12:40 pm

    These are FANTASTIC. I don’t particularly like banana bread but I occasionally make it for my husband when we have too many over ripe bananas – and these are sooooo good I can’t stop eating them. Since my bananas were already extremely ripe I cut the sugar back to 1/2 cup. I also used whole wheat pastry flour and substituted unsweetened applesauce for half of the oil, and they are still so light and fluffy I can’t believe it. I made these yesterday and they taste even better today :) Thank you!!!

    Reply

    • Averie Sunshine replied: — October 5th, 2013 at 1:30 pm

      Thrilled that you made them and were able to get your substitutions to work for you. Good call on reducing sugar to 1/2 c if your bananas were already super ripe. And WWPFlour worked and that you were able to use applesauce for half the oil -bravo! Normally when people start messing around with recipes they…mess them up :) I love it when someone makes the changes work for them, given their ingredients and needs. Awesome!

      Reply

  30. #
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    liz — October 5, 2013 at 2:38 pm

    Can these be made into a loaf, because I wanted to try them in one loaf…

    will try this recipe tho- u never let me down!

    Reply

  31. #
    81
    Rachel — November 15, 2013 at 7:08 pm

    Excellent recipe! Easy to follow instructions. This is especially good for someone like me…I usually burn stuff, but somehow these muffins turned out really well. I used orange extract instead of vanilla since that’s what I had and they tasted good. My mom has eaten 3 or 4 already!

    Reply

    • Averie Sunshine replied: — November 15th, 2013 at 8:37 pm

      Thanks for LMK you love the recipe, it was easy to follow and that your mom has already been hitting the stash :) Thanks for the glowing field report!

      Reply

  32. #
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    admattai — January 20, 2014 at 6:44 pm

    this recipe is so good! I made these muffins for breakfast this morning, and everyone loved them. I look forward to having them throughout the week. The only change I made was that I added 1/2 cup of crushed walnuts.

    Reply

    • Averie Sunshine replied: — January 20th, 2014 at 7:29 pm

      I’m so glad you enjoyed them and have breakfast and snacks for the rest of the week!

      Reply

  33. #
    83
    Molly D — April 14, 2014 at 3:11 pm

    I made these and took them to share with the ladies at work. What a hit! Two people actually moaned when they ate them (it was rather comical).

    Reply

    • Averie Sunshine replied: — April 14th, 2014 at 4:25 pm

      Oh I love stories like this! Thanks for making them, sharing, and sharing the (moaning) story :)

      Reply

  34. #
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    Jill — June 18, 2014 at 11:25 am

    Love these!! My kids have asked for them every week since I first made them!!! Thank you for sharing!

    Reply

    • Averie Sunshine replied: — June 18th, 2014 at 1:43 pm

      Oh that’s wonderful to hear that they’re on rotation for you and that your kids love them! Awesome! :)

      Reply

  35. #
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    Briget — July 7, 2014 at 12:11 am

    Do you think you could use either coconut or almond flour instead of all purpose?

    Reply

    • Averie Sunshine replied: — July 7th, 2014 at 12:15 am

      No because they both behave totally differently than AP flour in terms of how the muffins will rise, how the flour will absorb and incorporate, etc.

      You could use those flours to make muffins with – just not these muffins with the ratios I used.

      Reply

  36. #
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    Mo — July 15, 2014 at 7:06 pm

    Would gluten free all purpose flour (like from Trader Joe’s) work?

    Reply

    • Averie Sunshine replied: — July 16th, 2014 at 2:10 am

      GF baking is tricky and you won’t know til you try if it will work or not. I suggest adding a little extra flour (a trick in GF baking) and you may not get the fluffy results I did, but you won’t know til you try!

      Reply

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    Michal — July 19, 2014 at 2:52 pm

    This looks really tasty! Really want to try it, hope I’ll find bananas soon.

    Reply

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