Thursday, June 24, 2010

Strawberry Banana Coconut Muffins

Featured Ingredient: Coconut Flour

With strawberry season in full swing why not whip up a batch of muffins with these nutritious ruby-red gems. To add a little tropical twist, I decided to toss in some gluten-free coconut flour.

Coconut flour is simply dried, ground up coconut meat. There are several advantages to this flour:

1) It’s absolutely brimming with dietary fiber. Just 2 tablespoons of Bob’s Red Mill coconut flour (the one I used for this recipe) has a whopping 5 grams of fiber. This means baked goods made with it will have a lower glycemic index and will be more filling. I don’t know of any other flour that has this much fiber.

2) Coconut flour has a good amount of protein, about 8 grams per cup. I wonder if the bodybuilding sect knows about this?

3) Because coconut flour contains the natural sugar present in the coconut meat, you might find that you need to add less sugar to muffins, breads and cakes. Notice the recipe below only contains ½ cup and was plenty sweet. The strawberries and banana help with that as well.

When working with coconut flour keep in mind that it is very dry and tends to soak up liquids during baking so make sure your batter is well moistened. Because it’s gluten-free, you can’t just sub all the wheat flour for coconut flour in a recipe without understanding the nuts and bolts of gluten-free baking.

With gluten-free eating becoming more and more popular, you can find coconut flour at an increasing number of food stores or find it at

Milled from soft wheat, whole-wheat pastry flour produces a more tender product than regular whole-wheat flour.

Over at Well Fed Man you might be interested in my easy Strawberry Rhubarb Crisp.

Strawberry Banana Coconut Muffins

1 cup whole wheat pastry flour
½ cup coconut flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 cup sliced strawberries
1 large egg
2/3 cup neutral tasting oil such as grapeseed
1 teaspoon vanilla
½ cup sugar of choice
2 ripe bananas, mashed

Preheat oven to 350 degrees. In a large bowl, combine flours, baking soda, cinnamon, salt and strawberries. In a separate bowl, light beat the egg. Mix in oil, vanilla, sugar and mashed bananas. Add dry ingredients to wet ingredients and lightly mix until all the flour is moist. Divide mixture among 10 greased, paper lined or silicon muffin cups. Bake for 20 minutes or until golden on top and a tester comes out clean.

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  1. Thanks for introducing me to a new healthy baking ingredient! I never knew about coconut flour and now I totally wanna run to Whole Foods and get a bag!

  2. Wow those look amazing! Thanks for sharing your recipe :)

  3. No problem. Let me know how you like it.


  4. I made very similar muffins the other day, except with blueberries! The coconut flour gave the batter a whole new dimension!

  5. Thanks for sharing! I loved this recipe. Since it's not exactly strawberry season anymore, I bought frozen strawberries (with no sugar or preservatives added)and they worked great (I'm a bit impatient..) so I didn't wait for them to thaw still had a good turn out. I also had difficulty finding the whole wheat pastry flour and used a "lighter, milder" (according to the package) whole wheat flour instead.

    After enjoying a couple I put the rest in a gallon ziploc and froze them. Now whenever I want a snack, I grab one and put it in the microwave for a few seconds... YUM!

  6. I like how you use coconut creatively in baking.


I love hearing from fellow muffin tin fans, so let me know what is on your mind.