Coconut, banana, walnut and seed muffins

The title won’t be the only mouthful!

Healthy and moist coconut, banana, walnut and seed muffins is quite the mouthful BUT I can assure you that your picky eaters will be all over this one. Packed with protein and iron and natural sweetness, this recipe is one that you can feel comfortable feeding your little ones for breakfast or as a snack.

What makes these muffins a huge hit is that they are incredibly moist. Here’s a funny story, when I first worked on this recipe, I was convinced that my first batch wasn’t even close to being ready. I quickly learned that they are just that moist and ever since that first attempt, I haven’t stopped making them for the whole family! Another benefit to these delicious treats is that I know my boy is getting nutrient rich ingredients such as coconut flour and oil, walnuts, pumpkin seeds, and bananas.

Simple and quick to make, your whole family will love these moist and healthy coconut banana walnut and seed muffins. Check out the recipe below and let me know how much your kids enjoyed :)

Coconut, Banana, Walnut and Seed Muffins

Prep: 10 Bake: 20 Total: 30
Serves: 12 muffins

Best for: Toddlers and babies who are comfortable with texture
*And have already eaten nuts and show no signs of allergens


  • 1/2 cup coconut flour

  • 3 eggs

  • 3 ripe bananas

  • 1 tablespoon of vanilla

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon cinnamon

  • 1/3 cup melted coconut oil

  • 1/3 cup maple syrup

  • 1/4 cup ground walnuts

  • 1/4 cup ground unsalted pumpkin seeds

  • pinch of salt


  • Preheat oven to 350⁰ Fahrenheit and spray a 12 cup muffin tin or use muffin liners.

  • Mix wet ingredients into a medium size bowl (banana, eggs, vanilla, coconut oil, maple syrup.

  • Grind walnuts and pumpkin seeds until powder form.

  • Mix dry ingredients into a medium size bowl (coconut flour, baking soda, baking powder, cinnamon, walnut/pumpkin seed mixture and salt.

  • Combine dry ingredients into wet ingredients and ensure everything is well mixed.

  • Evenly distribute batter into muffin liners.

  • Bake for 20 minutes and remove from oven.

  • Cool for 10 minutes and enjoy!


  • You can make this recipe nut free by removing the walnut.

  • You can replace the coconut oil with avocado oil.

  • Add other mix-ins such as raisins or chocolate chips.