Try this Gluten Free Banana Coconut Muffins Recipe – it’s one of my favorite gluten-free recipes
They taste just like banana bread in a bite-sized piece that’s simply scrumptious (it’s based off my gluten-free banana bread recipe)
My kids absolutely love these Gluten Free Banana Coconut Muffins. We usually take these to school for birthday and other celebrations instead of sugar-laden cupcakes. I reserve a bit of the shredded coconut flakes to use as a garnish – and my kids think they’re sprinkles. Win and win.
We also make these muffins for breakfast to eat on the go or enjoy as an after school snack. They are so addictive – try and just eat one. I bet you can’t do it. You’ll be eating one right after the other.
Yield: 40 mini muffins
- 2 eggs or egg replacer equivalent (I typically use Ener-G )
- 4 ripe bananas, mashed
Pre-heat oven to 350 degrees.
Mix all dry ingredients together (save about 1 tbsp of shredded coconut and set aside).
Beat eggs together and then add to the dry ingredients.
Add all other wet ingredients and mix until sticky. Don’t over mix.
Add liners to mini muffin pan. Fill each muffin tin hole to 2/3 full.
Bake for 15 minutes.
Remove from oven and garnish with remaining 1 tbsp of shredded coconut.