Yield: 12 servings ( Serving Size: 1 muffin )
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  • 1.5 whole(s) banana
  • 2 teaspoon(s) Vanilla Extract
  • 4 whole(s) eggs
  • 1/2 cup(s) coconut flour
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) baking soda
  • 1/4 cup(s) coconut oil
  • 1/2 cup(s) blueberries


  1. -Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners or grease with coconut oil.
  2. -Add to a medium bowl bananas, vanilla extract, and eggs and using a hand mixer mix the ingredients together.
  3. -In a small bowl whisk together dry ingredients (coconut flour, cinnamon, baking soda, and salt).
  4. -Add dry ingredients to the banana mixture and using hand mixer combine until well incorporated. Then add melted coconut oil and mix again until combine.
  5. -Gentle stir in blueberries making sure not to break them up (mush) too much in the batter.
  6. -Scoop the batter evenly among paper liners (I got about 11 muffins). If you want you can sprinkle to tops with additional cinnamon.
  7. -Place muffin pan in preheated oven and bake for 30 to 35 minutes or until tops are golden brown. You can also use a toothpick to make sure the center is cooked.
  8. -Great once cooled but even yummier the next day. If not eaten right away I suggest keeping them in the refrigerator and heating up when ready to consume. That way they last a little longer.
November 2013

This recipe is a personal recipe added by Kandrea8 and has not been tested or endorsed by MyRecipes.

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