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/
