Cameron Cooks in Chaos: Perfect Banana Muffins

Posted on April 10, 2014 by


Banana Muffins!  I make muffins a lot lately, a batch only lasts a day in our house.  I’ve been using and developing recipes that use coconut flour, that flour seems to work best for my family.  I found some good coconut flour, and I use some rice flour once in a while.  I wanted a muffin with no processed sugar,  and I’ve been on a mission to create the perfect muffin that meets all our needs in terms of health, pickiness and flavor.  This one is it.

I buy bananas when they are about black – these make the best bananas to bake with.  They are sweeter, fully ripe (easier on the digestion) and they mash really well for baking.  This allows you to use less of other sweetener in the baking.  They are also usually on sale…

I think baking is tedious, but muffins have very little ingredients or prep and it’s a great fast way to bake things that make the whole family happy.


Preheat oven to 350.  Makes 24 muffins – or 2 muffin tins.


1 cup coconut flour

2 tsp cinnamon

1/2 tsp baking soda

mix these together.  In another bowl:

6 eggs

3 TBS of raw honey

4 TBS of coconut oil (when you preheat the oven, put the oil in there to melt.  Remove immediately and add to your recipe!)

1/2 tsp vanilla

3 very ripe bananas, mashed well (I leave it a little chunky…)

Whisk all the wet stuff together, then add the dry stuff and mix them together.  If it’s too dry, add a little coconut milk or whatever milk you love.  Then pour them into greased muffin tins (I use coconut oil to grease them) MAKES 24 MUFFINS

Bake for about 15-20 minutes, will be lightly browned on top.  You can easily freeze these for quick and easy breakfasts or on the go snacks.