Moist and Delicious Banana Coconut Muffins - Gluten Free
Recipe: #12190
March 04, 2014
Categories: Snacks, Banana, Baby Shower, Birthday, Brunch, Christmas, Easter, Fathers Day, Halloween, Mothers Day, Picnic, Potluck Thanksgiving, Valentine's Day, Oven Bake, Gluten-Free, Low Sodium, Kid's Lunches, Flour, Muffins, more
"These gluten free muffins are very moist and delicious as the title claims and easy to put together."
Ingredients
Nutritional
- Serving Size: 1 (93.4 g)
- Calories 189.8
- Total Fat - 7.8 g
- Saturated Fat - 3.3 g
- Cholesterol - 23.1 mg
- Sodium - 109.7 mg
- Total Carbohydrate - 29.2 g
- Dietary Fiber - 3.3 g
- Sugars - 13.3 g
- Protein - 3.6 g
- Calcium - 93 mg
- Iron - 1.1 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees Fahrenheit.
Step 2
Mash your bananas and whisk together with the egg and coconut milk.
Step 3
Add the remaining ingredients and mix together well.
Step 4
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.)
Step 5
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
Step 6
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.
Step 7
Allow to cool for 5 minutes before removing from muffin cups.
Step 8
When cooled completely, store in a covered container in refrigerator.
Tips
- Muffin tin or silicone muffin cups