Toasted Coconut Banana Muffins (Gluten Free)

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/