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.

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/