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.  

Churro Muffins

Happy Friday, friends! 

If you know me, you know how much I love cinnamon sugar. Cinnamon rolls, cinnamon toast crunch, churros, etc. SO I've been thinking of ways to turn a regular dessert into one of those. Here is the outcome and I LOVE them. These muffins have a soft, moist inside and the outside has a sweet and chewy texture just like a freshly baked churro. After they are baked, they're dipped in melted butter and dipped in a cinnamon sugar mixture, making them irresistible. Your family and friends will love them! 



For the muffins:

2 Cups all-purpose flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 Tbsp cinnamon

2 large eggs, room temperature

1 Cup 0% nonfat greek yogurt

1/3 Cup brown sugar, packed

1/3 Cup granulated sugar

1/4 Cup vegetable oil

1/2 tsp vanilla extract


For the cinnamon sugar topping:

1/2 stick (4 Tbsp) salted butter, melted

1/2 Cup granulated sugar

1 tsp ground cinnamon



1. Preheat your oven to 400F. Line a muffin tin with cupcake liners OR grease with a nonstick cooking spray. Set aside.

2. In a stand mixer with a paddle attachment or using a large mixing bowl, mix the flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, mix whisk together the eggs, yogurt, brown sugar, white sugar, vegetable oil and vanilla extract until smooth. Slowly add the wet mixture to the dry mixture and fold it in until it's all moistened. Careful not to overmix or else it'll get tough. Fill up your muffin tins 3/4 full. Recipe makes 12 muffins. Bake for 13-15 minutes or until a toothpick inserted comes out clean. Let cool.

3. While the muffins are cooling, make the topping. Melt the butter in a microwave safe bowl. Then in a separate bowl, mix together the sugar and cinnamon. Dip each muffin in the melted butter, then in the cinnamon sugar mixture so the entire top of the muffin is covered in sugar.

4. EAT!!!

Paleo Banana Almond Muffins


I was always interested in the Paleo diet ever since I took crossfit classes at Golden State Crossfit (best cross fit studio ever by the way) because crossfitters are very into the paleo diet. Basically, it is the simple yet extremely beneficial "caveman" diet. You can eat whatever a caveman could easily find: meat, veggies, fruit, seeds and nuts. This means no dairy, legumes, grains, potatoes, refined sugar- no junk. Sounds pretty reasonable, right? Well I tried this diet for a while and I found that it just wasn't for me (although I have a ton of respect for those that stick to it.) I just can't go too long without oatmeal. Whoops!

Well every now and then I bake something Paleo and here is one of my go-to recipes! I make them for my little brothers for breakfast and they love them. Sometimes we top them with chocolate chips or walnuts- depending on their mood. 

You may wonder as your looking at this recipe if baking soda and baking powder are paleo or not. I guess it depends on how strict you are about it. Honestly, in my opinion, I am using such a small amount of both in this recipe that I do not see it as anything detrimental to your health. After all, thats the whole point of being paleo, right? Focusing on your health and seeing how you feel after eating. So go for it! Be happy. Be healthy. 



2 ripe bananas

2 eggs

1/4 Cup raw almond butter

1 Tbsp coconut oil

1 tsp vanilla extract

1/4 Cup coconut flour

2 Tbsp coconut sugar

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

a pinch of salt



1. Preheat the oven to 350F. Grease a muffin tin and set aside.

2. In a stand mixer, mix the bananas until there are almost no lumps. Add eggs, almond butter, coconut oil. Scrape down the sides of the bowl as needed. 

3. In a separate bowl, mix together coconut flour, coconut sugar, cinnamon, baking powder, baking soda and salt. Slowly add the dry mixture to the wet mixture. Mix until combined.

4. Pour batter into muffin tin, filling up each about 3/4 full. Bake until light golden brown (about 15-20 minutes.)  Let cool and enjoy!


This recipe makes 8 muffins. 

Per muffin:

Calories: 120

Fat: 7.7g

Carbs: 11g

Sugar: 5.6g

Protein: 3.4g


Vegan Gluten-Free Banana Mini Muffins With A Peanut Butter Frosting


Wondering what to do with leftover bananas? If you're like me, you always have ripe bananas in your kitchen. I normally make my favorite banana bread or freeze them for smoothies but today I decided to make these Vegan, Gluten-free muffins! I brought them to my work and they were a HUGE hit! they're surprisingly moist and packed full of flavor. They're great plain AND with the peanut butter glaze. Try them out and tell me what you think!


1 3/4 Cup gluten-free flour (I used Trader Joes)

1 1/4 Cup sugar  

1/2 Tbsp baking powder

1/4 tsp salt

1 Tbsp raw honey  

2 very ripe bananas, mashed

1/2 Cup room temperature coconut oil

1/2  cup almond milk (or coconut) 

2 tsp vanilla extract


For the peanut butter frosting: 

1 Cup powdered sugar

2 Tbsp melted peanut butter

3 Tbsp almond milk (or any milk of choice) 

1 tsp vanilla extract



1. Preheat oven to 400F. Grease a mini muffin tin. Set aside.

2. In a bowl, mix flour, sugar, baking powder, and salt. In a separate bowl, mash bananas and stir in coconut oil, milk, honey and vanilla until well blended. Make a well in dry ingredients and pour the wet mixture into the dry. Stir until just moistened.

3. With a large spoon, add mixture into the mini muffin tin. Bake for 8-10 minutes or until a toothpick inserted comes out clean. 


4. While the muffins are baking, make the frosting. Mix together 1 Cup powdered sugar, 2 Tbsp of melted peanut butter, 3 Tbsp almond milk (or milk of choice) and 1 tsp vanilla extract.