Coconut Banana Muffins

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GLUTEN-FREE COCONUT BANANA MUFFINS RECIPE

bananana-muffins

The coconut & banana flavors in these gluten-free muffins will start your day-dreaming off right with the feeling of a beach breeze, no matter the time of year.

Incorporating coconut oil & flakes adds a tropical twist to this classic breakfast muffin.

Coconut Banana Muffins

bananana-muffins
  • Prep Time15 min

INGREDIENTS

  • 3/4 cup coconut flour [option to sub any flours totaling 1 1/2 cups]
  • 3/4 cup arrowroot starch/flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 egg
  • 1/3 cup coconut milk [option to sub any milk]
  • 1 tsp. pure vanilla extract
  • 1/2 cup coconut oil, melted
  • 2 very ripe bananas, mashed
  • 1 cup The Toasted Oat Apricot Shortbread soft granola
  • 1/2 cup walnuts or cashews, chopped [optional]
  • 1/2 cup shredded coconut
  • Handful dried banana chips

INSTRUCTIONS

1

Preheat oven to 350 degrees Fahrenheit. Line muffin tin with paper liners or grease with coconut oil.

2

In a large bowl, mix flour[s], sugar, baking powder, baking soda & salt. Mix in the eggs, milk & vanilla.

3

Melt coconut oil & mix in well.

4

Fold in mashed bananas, The Toasted Oat Apricot Shortbread soft granola, nuts & shredded coconut.

5

Scoop batter into muffin pan & sprinkle on banana chips.

6

Bake 20-25 minutes until a toothpick comes out clean.

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