Toasted Coconut Banana Muffins (Gluten Free)

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Toasted Coconut Banana Muffins (Gluten Free)

I love muffins--built in portion control! Since I bake gluten free, I rely on fruits and vegetables like bananas to ensure a rich, moist product. There are many gluten free flour substitutes (sorghum, rice, soy, quinoa, etc.), but a mixture of gluten free flours usually produces the best results, so I rely on Bob's Red Mill or Arrowhead Mills baking and bread flour mixes.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings

Ingredients

  • 3 bananas, pureed
  • 1 Egg, beaten
  • 3/4 cup brown sugar
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp Nutmeg
  • 1/4 tsp salt
  • 1/4 tsp Black pepper
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups gluten free flour
  • 1/2 cup sweetened coconut

Preparation

Preparation

1 Preheat oven to 350 degrees and grease a muffin tin.
2 Mix together bananas and egg. Stir in sugar, vanilla, cinnamon, nutmeg, salt, and pepper.
3 Sift together baking powder, baking soda, and flour. Stir into wet mixture until combined and most of the lumps are gone.
4 Pour batter into muffin tins. Sprinkle coconut evenly over top.
5 Bake at 350 degrees for 20-25 minutes until muffins edges are brown and coconut is crispy and toasted.

Special instructions

I love muffins--built in portion control! Since I bake gluten free, I rely on fruits and vegetables like bananas to ensure a rich, moist product. There are many gluten free flour substitutes (sorghum, rice, soy, quinoa, etc.), but a mixture of gluten free flours usually produces the best results, so I rely on Bob's Red Mill or Arrowhead Mills baking and bread flour mixes.

Source: http://pennypinchingepicure.com/2010/08/toasted-coconut-banana-muffins/