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.
Toasted Coconut Banana Muffins (Gluten Free)
Servings
12 Servings
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
Instructions
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/
I would just use the unsweetened, I personally don’t like it sweetened and think it would be great without it.
I would use unsweetened.
Would it make a huge difference to use unsweetened coconut for the topping, or is there an easy way to sweeten it a little. I have a ton and would love to be able to use it instead of buying more.