These banana and coconut cupcakes are fluffy, moist and scrumptious – and made with coconut flour! These cupcakes are so satisfying, with an incredible banana flavor with a hint of coconut!
Enjoy more refined sugar-free sweet recipes including our coconut flour chocolate chip muffins, our refreshing lime and coconut cupcakes (made with coconut flour) and our lemon drizzle cake (with almond flour).
You will love these incredible and easy banana and coconut cupcakes – not only are they gluten-free… they are also refined sugar-free!
I find banana and coconut are a great combination... just think of banana fritters with coconut ice cream!
With these cupcakes you will get a delicious and moist cake crumb with sweet banana flavor and a subtle undertone of coconut flavor!
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Why this Recipe Works
- Delicious and wholesome: These tasty and soft banana cupcakes are a healthier way to enjoy cake - with no refined sugar or flour.
- Simple and versatile: these cupcakes are simple to make and can be enjoyed alone or as part of puddings. Plus they are quick to make using an air fryer.
- Customisable: this recipe includes the option of using either butter or coconut oil, depending on your preference. For a lighter cupcake with pronounced coconut flavor, use coconut oil. For a richer and moist cupcake, use unsalted butter.
Why Use Coconut Flour?
- Coconut flour is made from fresh coconut only – the flesh of the coconut is separated and strained from any liquid in the coconut and then it is baked to completely dry the solid coconut. The dried coconut is then finely ground into flour.
- Coconut flour is gluten-free, vegan and can be used as a healthier alternative to regular flour.
- This flour also has a natural sweetness and mild coconut flavour which adds a unique taste to baked goods (and other dishes) .
- Coconut flour is high in many nutrients including fibre, protein, potassium and iron.
Ingredients You'll Need
- Coconut flour: use organic coconut flour for the best results.
- Eggs: eggs add moisture and bind the ingredients together giving the cupcakes structure (as coconut flour does not contain “gluten” which typically gives structure to baked goods). The eggs are separated in this recipe – whip the egg whites separately to give these cupcakes a fluffier and lighter texture.
- Bananas: use ripe bananas for a sweet flavor, bananas also add moisture and act as a binder in the batter. Mash bananas using a masher or fork until smooth.
- Baking powder and baking soda (bicarbonate of soda): both are raising agents which are used to help the cupcakes rise.
- Maple syrup: for sweetness and moisture, use grade A maple syrup (with no added sugar).
- Coconut oil or Butter: coconut oil adds moisture and enhances the coconut flavour of these cupcakes. Butter is used for richness, flavor and moisture in these cupcakes. You can use either of these depending on your preference. Alternatively you can use half of each for a balance.
- Pure vanilla extract: this adds a warm flavor to these cupcakes (look for vanilla with no added sugar).
- Salt (optional): this is optional, you just need a pinch of salt to enhance the sweetness of these cupcakes.
- Milk: use any milk you prefer, dairy or non-dairy will work (adds moisture to the crumb).
See recipe card for a full quantities.
Variations
- Chocolate chips: Sprinkle in a handful of chocolate chips in the batter for a chocolate banana muffin taste.
- Adjust sweetness: adjust the quantity of maple syrup as desired.
- Blueberries or strawberries – replace chocolate chips with either for a refreshing twist
- Walnuts or pecan nuts – add ¼ cup of nuts for extra crunch in the batter.
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How to Make Banana and Coconut Cupcakes
Step 1: Whisk together the wet ingredients. In a medium bowl, add the egg yolks, maple syrup, mashed banana, milk and vanilla and whisk to combine. Pour in the melted butter and coconut oil and whisk again until combined, forming a yellow uniform mixture.
Step 2: Whisk the dry ingredients. Sift the coconut flour, baking powder, baking soda (and salt if using) into a bowl and mix to combine.
Step 3: Combine the dry and wet ingredients. Using a silicone spatula, gently fold the dry ingredients into the wet ingredients to form a grainy light-yellow mixture.
Step 4: Whip egg whites. Using an electric whisk, whip the egg whites in a separate medium bowl (dry and clean) until fluffy, soft/medium peaks (approx. 2-3 mins)
Step 5: Gently fold and combine. Add half of the egg whites to the batter and gently fold until incorporated. Repeat with the remaining egg whites, folding until the batter is fluffy and pale yellow.
Step 6: Fill the liners and bake. Spoon the batter into each cupcake liner and bake at 160°C/320°F for 15-20 minutes in a preheated air fryer or at 170°C/340°F for 20-25 minutes in an oven, until golden. Insert a skewer into the center of a cupcake; it should come out clean when the cupcakes are done. Cool in the tray for 5 minutes, then transfer to a rack. Top with desiccated coconut and sliced bananas. Enjoy!
Tips for the Best Banana and Coconut Cupcakes
- Room temperature ingredients: Ensure all ingredients are at room temperature for even mixing, especially the ingredients that come from the fridge.
- Whip the egg whites to soft peaks: This is key for moist, fluffy muffins. Whipping the egg whites to soft/medium peaks adds air to the batter while retaining moisture, contributing to a light, tender crumb.
- Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency.
- Weigh your ingredients: for accuracy, I recommend weighing your ingredients, including coconut flour (instead of using cup measures).
Equipment
- You can bake these cupcakes in either the oven or an air fryer.
- You will need a cupcake tray or silicone cupcake molds (which are air fryer/oven-friendly).
- Additionally, you’ll need a whisk, spatula, and mixing bowls to make the batter, as well as an electric whisk to whip the egg whites.
Serving Tips
These muffins can be served with a drizzle of healthy chocolate, chocolate cream frosting and fresh berries or topped with coconut flakes and banana slices!
Enjoy these muffins with a glass of milk – including homemade almond milk and a fresh cup of Nespresso coffee (Americano) or authentic masala chai!
Recipe FAQs
If ingredients are not at room temperature, you can quickly warm them. Gently heat the maple syrup, butter, and milk in the microwave or on the stove. Melt solid coconut oil in the microwave or on the stovetop, and bring eggs to room temperature by placing them in warm water for a few minutes.
You can store leftover cupcakes in the fridge or freezer (without the sliced banana toppings). Fridge: keep them in an airtight container for up to 5 days. Freezer: wrap each cupcake in cling film or plastic wrap, place them in an airtight container or zip-lock bag, and freeze for up to 3 months.
Fridge: bring cupcakes to room temperature. If preferred, heat them in the microwave for 20-30 seconds or warm them in the oven for a few minutes. Freezer: remove the wrapping and place the cupcakes on a plate. Cover them and allow to thaw at room temperature for a few hours, or defrost them in the microwave thoroughly before reheating.
Although both of these flours are gluten-free, they have different properties – so avoid substituting the same amount of each. Coconut flour is very absorbent and so you will need significantly less compared with almond flour. If you prefer to use almond flour – check out our delicious almond flour chocolate chip muffins!
Coconut flour has a different texture to all-purpose flour – it is more absorbent (which means it absorbs more of the wet ingredients), which is why you need a smaller quantity of coconut flour compared with regular flours. Coconut flour also has no gluten (protein which gives structure to baked goods) – therefore we add eggs (including whipped egg whites) to help give the batter structure and help make these lighter and fluffier.
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Banana and Coconut Cupcakes
Ingredients
- 75 g coconut flour sifted
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch salt
- 80 g melted unsalted butter or coconut oil or use ½ quantity of both (40g of each)
- 100 ml milk
- 4 eggs egg yolks and egg whites separated in two bowls
- ¼ cup Maple syrup (refined sugar-free)
- 2 ripe bananas mashed
- 1 ½ teaspoon vanilla
Instructions
- In a medium bowl, whisk together the egg yolks, maple syrup, mashed banana, milk and vanilla. Add the melted butter and/or coconut oil, whisking until combined into a uniform yellow mixture.
- Sift the coconut flour, baking powder, baking soda, and salt (if using) into a bowl and mix well.
- Gently combine the dry ingredients into the wet ingredients using a silicone spatula until the mixture is light yellow and grainy.
- In a separate clean bowl, use an electric whisk to whip the egg whites until soft/medium peaks form, about 2-3 minutes.
- Gently fold half of the whipped egg whites into the batter, then fold in the remaining half until fully combined, resulting in a fluffy, pale yellow batter.
- Spoon the batter into cupcake liners/tray. Bake at 160°C/320°F in a preheated air fryer for 15-20 minutes or at 170°C/340°F in a conventional oven for 20-25 minutes, until golden. Test with a toothpick — it should come out clean.
- Allow the cupcakes to cool in the tray for 5 minutes, then transfer to a cooling rack. Sprinkle with desiccated coconut and sliced bananas. Enjoy!
Notes
- Room temperature ingredients: Ensure all ingredients are at room temperature for even mixing, especially the ingredients that come from the fridge.
- Whip the egg whites to soft peaks: This is key for moist, fluffy muffins. Whipping the egg whites to soft/medium peaks adds air to the batter while retaining moisture, contributing to a light, tender crumb.
- Use a clean bowl when whipping egg whites: make sure your bowl is dry and clean from any residue – this will help the egg whites whip to desired consistency.
- Weigh your ingredients: for accuracy, I recommend weighing your ingredients, including coconut flour (instead of using cup measures).
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