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Gluten-Free Banana Coconut Muffins with Coconut Flour

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Gluten-Free Banana Coconut Muffins with Coconut Flour

Gluten-Free Banana Coconut Muffins with Coconut Flour

© 2010 Teri Lee Gruss, licensed to About.com, Inc.

This recipe for gluten-free and dairy free banana coconut muffins comes from Melissa Diane Smith and appears in her new book, Gluten Free Throughout the Year - A Month-by-Month Guide for Healthy Eating.

What's great about this recipe is that it contains zero refined sugar and zero grain. These muffins are naturally sweetened with ripe banana and coconut and coconut flour, a high-fiber, low carbohydrate flour.

Melissa's recipe makes 6 very small muffins. Double the recipe to make 6 regular size muffins. Refrigerate the muffins after they cool overnight to develop flavor and natural sweetness.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6 mini muffins

Ingredients:

  • Melissa's Recipe for Gluten-Free Banana Coconut Muffins
  • Makes 6 Mini-Sized Muffins (Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes)
  • Start with ingredients at room temperature:
  • 3 eggs room temperature (I used large eggs)
  • 2 tablespoons melted coconut oil (OR light olive oil or melted butter)
  • 1/3 cup mashed ripe banana (if doubling batch, use one medium ripe banana)
  • 1 teaspoon Frontier Herbs alcohol-free vanilla flavor OR vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1 tablespoon almond meal or hazelnut flour
  • 1/4 teaspoon Featherweight baking powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon shredded coconut (preferably unsweetened)
  • 2 tablespoons raisins

Preparation:

Preheat oven to 400° F / 204° C
Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.

Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, cinnamon and shredded coconut and whisk together until smooth.

Fold in raisins if using. Pour into muffin cups that have been greased with coconut oil (or lined with paper.)

Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.



Note - If you double the recipe, bake muffins for about 20 minutes and use toothpick test to check that muffins are done. If not, bake an additional 5 minutes.

2010 (c) Melissa Diane Smith, reprinted with permission

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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