Monday, April 27, 2020

Chocolate Coconut Banana Muffins #MuffinMonday #FoodnFlix

These muffins are tender, delicious and gluten free. They are chock full of coconut and banana flavor with just a hint of chocolate.

Chocolate Coconut Banana Muffins

I was inspired to make these muffins after watching the documentary, The Biggest Little Farm.  What better day to share them than on Muffin Monday.

Food n Flix logo
I invited the members of my Food n Flix group to join me in watching a documentary that I love called The Biggest Little Farm.  You can learn more at my invitation post.  

Food n Flix is a fun group led by Heather of All Roads Lead to the Kitchen.  Each month one of us chooses a film and, invites the others to join us.  We all watch the film and then head into the kitchen to make a dish inspired by the movie we watch.  

The Biggest Little Farm (2018) - IMDb

We can post our review of the movie and the recipe inspired anytime during the month and then the host does a roundup of all the recipes that have been posted on a blog or instagram and shares it at the end of the month.  My round up is going to be on Thursday so make sure you come back and take a look at everyone's thoughts and inspiration in the kitchen.  To learn more and to join us for next month's film, Midnight in Paris, hosted by Debra of Eliot's Eats,  check out the guidelines. We would love to have you.

Let me just say how much I love this documentary about John and Molly Chester who decide to leave their big city jobs and start a farm.  The only problem is they have no idea what they are doing.  John is a documentarian by trade and Molly is a private chef who cooks for celebrities in their homes.

They hire Alan York, a mentor and a friend, to help them set up a farm that was bio-dynamic.  It turned into a huge project all excellently documented over the year by John.  After much trial and tribulation the farm, named Apricot Lanes is a huge success.  You can learn more at their website and blog.

ingredients for Chocolate Coconut Banana Muffins

I went to that website and checked out some of Molly's recipes.  I found this one for Gluten Free Coconut Banana Muffins using coconut flour.  I just happened to have some coconut flour in my cupboard.  During this quarantine we are limiting our visits to the grocer so I did have to make some adaptations.  I didn't have any coconut milk so I substituted with Chocolate Almond Milk.

over ripe bananas

I pulled my overripe bananas out of the freezer to thaw.  I had put them in the freezer planning on making muffins from them for my Muffin Monday group, led by Stacy of Food Lust People Love.  When I found Molly's recipe I knew I was going to combine these events.

Let's take a look at what other muffins were made for today.......

Chocolate Coconut Banana Muffins pin

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

#muffins, #glutenfree, #coconut, #banana,
Breads, Muffins, Gluten Free
Yield: 12 servings

Chocolate Coconut Banana Muffins (Gluten Free)

Chocolate Coconut Banana Muffins (Gluten Free)

These muffins are tender, delicious and gluten free. They are chock full of coconut and banana flavor with just a hint of chocolate.
Prep time: 10 MCook time: 20 MTotal time: 30 M


  • 6 eggs
  • 1/3 c. chocolate almond milk
  • 2 T. honey
  • pinch of salt
  • 1/4 t. coconut extract
  • 1/4 c. butter, melted and cooled
  • 3/4 c. coconut flour
  • 2 t. baking powder
  • 1 t. baking soda
  • 3 over ripe bananas, mashed
  • unsweetened coconut flakes, for garnish, if desired


  1. In large bowl, whisk together the eggs, milk, honey, salt and coconut extract.  Whisk in the butter and set aside.
  2. Sift together the coconut powder, baking powder and baking soda.  Add to the wet ingredients and whisk until no lumps remain.  Fold in the mashed banana.
  3. Divide the batter between 12 muffin cups that have been treated with baking spray and sprinkle with the coconut flakes, if desired.
  4. Bake in a preheated 400* oven for 15-20 minutes until lightly browned and muffins spring back after being gently touched.
  5. Cool in pan on wire rack for 10 minutes before removing to cool completely.


Adapted from a recipe found at Apricot Lane Farms
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Created using The Recipes Generator

While you are Staying Home and Staying Safe head over to You Tube where you can watch this documentary for free.  It is an enjoyable way to spend a little time.


  1. What lovely muffins! I love how we are all making the most of ingredients we have on hand, Wendy. Long may that trend continue when we are all free to shop again. That documentary sounds like just my kind of show! Thank you.

  2. Such a wonderful flavor combination!! I love those three together. Yummmm... I need to see where I can find this documentary - sounds like something I would enjoy!

  3. I've never baked with coconut flour! Sounds great with the bananas and chocolate almond milk.

  4. You got my favorite ingredients together in this muffin, I haven't tried adding chocolate to coconut and banana muffins. Now I need to try this looks delicious.

    1. The chocolate was very minimal only from the almond milk but these muffins were definitely delicious Swathi.

  5. Thank you so much for recommending this film. I was totally all-in with the couple from the beginning. I need to delve into their website a little bit more. I've got frozen bananas in the freezer as well but I just made banana-maple muffins for an upcoming post. Doing lots of baking so will pin this recipe for later use. Be safe!

  6. Mmm, you can never go wrong with banana muffins - these sound delicious!

  7. Love the coconut sprinkled on top. Your frozen bananas made me remember that I have some overripe plantains to put up for muffins.


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