Moist and Delicious Banana Coconut Muffins - Gluten Free
March 04, 2014
Categories: Desserts, Snacks, Fruit, Banana, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Thanksgiving, Valentine's Day, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Low Sodium, Vegetarian, Make it from scratch, Kid's Lunches, Flour, Muffins, Spring more
"These gluten free muffins are very moist and delicious as the title claims and easy to put together."
- Serving Size: 1 (69.6 g)
- Calories 168.7
- Total Fat - 7.7 g
- Saturated Fat - 3.3 g
- Cholesterol - 23.1 mg
- Sodium - 109.4 mg
- Total Carbohydrate - 23.8 g
- Dietary Fiber - 2.7 g
- Sugars - 10.4 g
- Protein - 3.4 g
- Calcium - 91.8 mg
- Iron - 1 mg
- Vitamin C - 2.6 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees Fahrenheit.
Mash your bananas and whisk together with the egg and coconut milk.
Add the remaining ingredients and mix together well.
Coat 9 silicone muffin cups with non-stick spray and place on a baking sheet or lightly grease 9 holes of a muffin tin. (Do not use muffin liners in the muffin tins because the muffins will stick to them.)
Divide batter evenly among 9 greased muffin cups, about 1/4 cup of the batter per muffin cup; sprinkle a bit of the flaked coconut over the muffin dough
Bake for 25 to 27 minutes until cooked through, toothpick will come out completely dry when inserted in center of muffins, this will vary from one oven to another.
Allow to cool for 5 minutes before removing from muffin cups.
When cooled completely, store in a covered container in refrigerator.
Tips & Variations
- Muffin tin or silicone muffin cups