Gluten Free Toasted Coconut Banana Nutella Muffins

It's the weekend!!! What better way to start off your Friday than with these delicious muffins?!  

I'll eat any treat with Banana and it and anything with Coconut in it so I thought... Why not try them together? THEN I had the mind-blowing idea that Nutella would be the perfect addition to this because... Well, Nutella makes everything better. 

So basically these muffins are taken from my Banana Bread Recipe which is the BEST EVER and then I added coconut to the mix. The coconut is great because it's not overpowering and when the top gets toasted, it's the perfect mix of crispy and sweet.   

Try them for yourself!! I have a feeling you'll love them!  



2 Large Ripe Bananas

2 Large Eggs, Room Temperature

1 Cup Granulated Sugar

1/3 Cup Canola Oil

1/2 Cup Unsweetened Apple Sauce

1 Teaspoon Coconut Extract

1+1/2 Cups Gluten Free Flour  

1 Tsp Baking Soda

1 Tsp Ground Cinnamon

1/2 Tsp Salt

3/4 Cup Sweetened Finely Shredded Coconut Plus More For Sprinkling On The Tops Of The Muffins

1 Jar Nutella



1. Preheat oven to 350F. Line a muffin tin with Individual muffin/cupcake liners (or you can just spray the muffin tin with a non-stick cooking spray) and set aside. 

2. In a stand mixer or in a large mixing bowl, mash bananas until smooth. It's okay if it's a bit lumpy! Add the eggs one at a time just until incorporated. Then add the sugar, oil, apple sauce and coconut extract and mix until smooth. 

3. In a separate bowl, mix together the gluten-free flour, baking soda, cinnamon and salt. Slowly add this dry mixture to the wet mixture and mix until smooth. Lastly, fold in your 3/4 Cups of coconut flakes until there are no lumps. Your batter is ready! 

4. Spoon some batter into each muffin liner about 1/3 full. Then either spoon some Nutella on top of the batter or put the Nutella in a small plastic bag, cut an edge of the baggy off and squeeze it onto the batter like I did. Both methods work great! THEN spoon more batter on top of the Nutella until the muffin liners are 2/3 full. Finally, sprinkle the tops with coconut flakes. Now they're ready for the oven!!  

5. Bake for 22-25 minutes or until a toothpick inserted comes out clean. Once they're done, remove them from the oven and let cool for 5-10 minutes. If you'd like, top with more Nutella! More Nutella never hurts ;)


NOTE** if you want to make these a bit healthier, substitute the oil for the same amount of applesauce OR Greek yogurt and replace the granulated sugar with coconut sugar.  

Protein Packed Banana Bread

Finally! A moist, no-sugar-added, gluten-free, oil-free, whey protein banana bread! 

Banana bread is and always has been one of my favorite baked goods so I HAD to create a healthy version so I won't feel guilty eating 2 or 3 pieces. Or 6. 

If you have ever tried baking with whey protein powder, you already know how difficult it is to work with it. If you use more than 1/4 protein in your batter, it comes out extremely dry and rubbery. Ew. Trust me, I have made plenty of protein pancakes that could probably injure a small child. SO I am unbelievably happy to have created this recipe and I strongly suggest you make it for yourself and just tryyyy not to eat 4 pieces in one sitting. 


2 ripe bananas, mashed

3 egg whites

1 Cup unsweetened applesauce

1 teaspoon vanilla extract

1 Cup Quinoa flour (or any gluten-free flour)

2 scoops Vanilla protein powder (I used Cellucor Whey)

1 teaspoon baking soda

1/2 teaspoon salt



1. Preheat your oven to 350F. Line a 9X5 or 8X4 loaf pan with foil and spray with a non-stick cooking spray. Set aside.

2. In a large mixing bowl or a stand mixer with a with attachment, whisk together all of the wet ingredients- bananas, egg whites, unsweetened applesauce and vanilla extract- until smooth. 

3. In a separate bowl, mix together the flour, protein powder, baking soda and salt. Slowly add the dry mixture into the wet mixture and mix until smooth, scraping down the sides as needed. 

4. Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove from the oven and let cool for 5 minutes. Then cover loaf with more foil and let cool completely. The foil on top ensure it stays moist. Enjoy!


For the entire loaf:

Calories: 1,156

Fat: 11g

Carbs: 187g

Sugar: 59g

Protein: 79g


If you cut it into 10 slices, here are the macros per slice:

Calories: 115.6

Fat: 1.1g

Carbs: 18.7g

Sugar: 5.9g

Protein: 7.9g



Banana Bread

Growing up, banana bread has always been a favorite of mine so naturally, I tested recipe after recipe to find the perfect one. Throughout my years of baking, I had tried so many different recipes but was never completely happy with the outcome- until now! This banana bread is so moist, not overly sweet and incredibly easy to make. The applesauce gives it that extra bit of moisture that most banana bread recipes need.

It will also make your house smell amazing! Can't beat that! For this recipe, I left out any mix-ins because I felt that it was amazing as is. Normally I prefer walnuts or chocolate chips (which you are always encouraged to try!) but this is too good to add anything. If you are looking for THE banana bread recipe, this is it. Check it out!



1 1/2 Cup flour

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1 Cup sugar

1/3 Cup canola oil

1/2 Cup applesauce

1/2 Tbsp vanilla extract

2 eggs

2 ripe bananas, mashed



1. Preheat the oven to 350F. Grease a 9X5X2 inch loaf pan. Set aside.

2. In a stand mixer or with a handheld electric mixer, whisk together the sugar, oil, applesauce, vanilla extract and eggs. In a separate bowl, mix the flour, baking soda, cinnamon and salt. Add flour mixture to the wet mixture and whisk until smooth.

3. Lastly, add the mashed bananas and pour the batter into the loaf pan. Bake until brown or until a toothpick inserted comes out clean- 55-60 minutes. Time varies depending on your oven. Let cool and enjoy!

NOTE** If you want to make this banana bread healthier, substitute the oil for greek yogurt and the plain flour for wheat or gluten free flour.