Coconut Flour Breakfast Bake


I’ve really come around to loving coconut flour over the past few months. At first I made vanilla cupcakes, then chocolate ones; then at some point I realized I needed to learn to make something else with coconut flour besides cupcakes or else I’m going to be having a lot of dessert. Since coconut flour is so healthy, I thought why not make a breakfast with it?


2 Tablespoons of coconut flour have 6g of fiber and 3g of protein. That’s already more than most breakfast cereals. Combined with some eggs for extra protein, banana for sweetness(because the thought of starting my day with something savory makes me shudder), and nut butter for healthy fats it’s a really filling way to start the day. Besides, coconut and banana just belong together. And rum. But I’m not quite sure for breakfast.

I don’t actually bake these because I have a microwave that I love and use but if you were to bake these set the oven to 350 degrees and bake for 15 minutes or until the center has set.

Coconut Flour Breakfast Bake

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(For one serving):

  • 2 Tablespoons coconut flour
  • 2 or 3 eggs
  • 1 ripe banana, mashed
  • Pinch of salt
  • 1/2 teaspoon vanilla extract(optional)
  • 1/4 teaspoon lemon zest(optional)



  1. In a small bowl, mix together all of the ingredients you’re using into a smooth and even batter. If the batter is too thick, slowly add water until it’s mixable.
  2. Pour the batter into a 6oz or 8oz ramekin depending on the number of eggs you used.
  3. Microwave at high for 3 minutes.
  4. Remove from the microwave. Top with dried fruits, nuts, or nut butter. Enjoy hot or at room temperature.


With 3 eggs and 2 Tablespoons of peanut butter, this has about 30g of protein, 11g of fiber, and plenty of healthy fats to fill up and let you focus on other things throughout your morning.

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29 Responses to Coconut Flour Breakfast Bake
  1. Kim
    January 31, 2012 | 10:02 am

    Excellent idea, Evan! I love coconut flour!


  2. Gina @ Running to the Kitchen
    January 31, 2012 | 10:16 am

    Ohhh, love yours with the lemon zest. I made one of these last week and it’s now my favorite breakfast bake to date. Coconut flour is pretty much awesome.

  3. nicole
    January 31, 2012 | 10:26 am

    yum. Never used coconut flour before.

  4. Caitlyn
    January 31, 2012 | 11:11 am

    I bought coconut flour over a month ago but haven’t gotten around to using. This looks great!

  5. Amber K
    January 31, 2012 | 3:10 pm

    I have never used coconut flour before, I really want to try it now! Pinned for later 🙂

  6. Sarah
    January 31, 2012 | 4:51 pm

    Ok, all these delicious- look recipes you’ve posted using coconut flour finally convinced me. I went out and bought coconut flour today!

    • Wannabe Chef
      January 31, 2012 | 5:10 pm

      Glad to hear it! I just ran out today; on the top of my grocery list.

  7. Vanessa
    January 31, 2012 | 5:47 pm

    !! Did we just post the exact same thing on the exact same day?? We are cosmically linked or something! Looks tasty. =) Coconut flour rules.

    • Wannabe Chef
      January 31, 2012 | 5:52 pm

      Yep, basically. Haha. What brand do you use? The bag I went through was Let’s Do Organic’s. Probably getting theirs again unless there’s a cheaper option.

      • Vanessa
        January 31, 2012 | 5:54 pm

        I used Bob’s Red Mill. I can’t remember how much it costs. =\

  8. Pure2raw twins
    January 31, 2012 | 10:12 pm

    coconut flour is the best! sounds like a perfect way to start the day! love our healthy fats.

  9. Ashlyn Bergman
    February 1, 2012 | 11:26 am

    Can you use a flax egg instead of real eggs?

  10. Jennifer @ Peanut Butter and Peppers
    February 1, 2012 | 11:48 am

    I have some coconut flour at home, that I have yet to use! This recipe will be perfect, can’t wait to try it!!

  11. Molly F.
    February 4, 2012 | 2:08 pm

    I made this for breakfast this morning! With almond butter and shredded coconut sprinkled on top. It was delicious and so filling!

  12. […] every morning. Either it’s a bowl of gluten-free oats with eggs, banana and peanut butter or a coconut flour breakfast bake topped with peanut butter, unless I’m in a sweets mood in which case I’ll make a paleo mug cake […]

  13. JC Green
    March 23, 2012 | 8:03 am

    I love this recipe! I’ve tried it with almond butter and with macadamia cashew butter. The lemon zest rounds out the flavor.

  14. Becky S.
    June 21, 2012 | 11:09 am

    So yummy and filling. I LOVE coconut flour and this is just perfect. I’m hooked! Thank you!

  15. Stacy @Stacy Makes Cents
    March 7, 2013 | 9:01 am

    These are so good! We don’t have a microwave. I doubled the recipe and baked it in an 8 inch square pan for about 20-25 minutes at 350 degrees. 🙂

  16. Aaron
    March 12, 2013 | 8:13 pm

    Thank you so much for posting! I made this today and it was absolutely wonderful! I added some raw sugar and a few chocolate chips. I also drizzled with homemade chocolate syrup from the blog below, and enjoyed this as a dessert 🙂
    Thanks again!!

  17. Sharon
    February 16, 2015 | 8:24 am

    do you know how many carbs? Also how long and at what temp in a regular oven? Thanks

  18. Lindsey
    June 28, 2015 | 8:38 am

    dark chocolate and peanut butter….Awesome!!!!

  19. megan@NoSmallLife
    July 14, 2015 | 3:03 pm

    This has quickly become my most favorite breakfast! I’ve played with a few variations and shared with quite a few people. 🙂 I’m actually doing a breakfast post this week and would love to link over to your recipe 🙂 Thanks so much for providing my new fav go-to breakfast!

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  21. connie
    August 7, 2015 | 11:32 am

    I’m sorry to say but this recipe did not taste good or look appealing. You didn’t indicate how the “quiche” should look when done and ready to remove from the microwave. I had high hopes for a new breakfast dish. I am not a good cook by any means. what should it look like when ready to remove from microwave?

  22. Rosy
    August 31, 2015 | 7:33 pm

    I absolutely love this! It’s so easy and quick. It’s like having banana cake without the guilt. 😉

    I make it often and just wrote about it on my blog. I used one of your photos (and credited it to you). Please let me know if that’s ok or if you’d like me to take it down.

    Thanks for sharing this awesome recipe.

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