These wholesome and tasty muffins barely made it through this mini photo session before my family gobbled them up. They were just crunchy enough on the outside and moist and flavorful on the inside, the perfect combination for a muffin. I’ve been gluten-free for several months, but I’m still trying to find baked goods that rival their flour-full counterparts.
I think these did so and then some!
You won’t believe me when I tell you they were also No Refines Sugar (I used maple syrup, honey, and coconut palm sugar instead), because they tasted scrumptious without any at all … but I am going to recommend a small amount of brown sugar in yours … just to really seal the deal. 1/3 cup of sugar in a huge bunch of mini muffins never hurt anyone!
I based my gluten-free, banana coconut muffins (with chocolate chips & pecans of course!) off of this Coconut Banana Bread from Fat Girl Trapped in a Skinny Body. I tried the loaf, you’ll see pics below, but I am heart and soul more of a muffin girl. My sister-in-law bakes delicious banana breads for us when she comes over, and I am so grateful every time she does, but I have given in to the fact that these hands were made for muffins – mini muffins actually. I’m sure you can adapt these to regular sized muffins, I just haven’t done it yet. I’ve given you cooking times for both, but with a warning it hasn’t been tested yet.
Gluten-Free, Dairy-Free Banana Coconut Muffins
Adapted from: Fat Girls in A Skinny Body’s Coconut Banana Bread Recipe
Prep Time: 10 mins
Cooking Time: (Mini Muffins) 15 mins, (Regular Muffins) 25 mins
Total Time: (Mini Muffins) 25 mins, (Regular Muffins) 35 mins
Yields: (Mini Muffins) 36-48, (Regular Muffins) approx 18
1/3 cup coconut oil
1/3 cup maple syrup
1/3 cup honey
1/3 cup brown sugar (or coconut palm sugar)
1 1/2 tsp vanilla extract
1 tsp almond extract
2 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 ripe bananas
1 cup unsweetened Almond Breeze almond / coconut milk (or almond milk, coconut milk, or dairy alternative of choice
1 cup shredded coconut
1 cup chocolate chips
1/2 – 3/4 cup chopped pecans (optional)
Preheat the oven to 375°F.
Spray your muffin pan and set it to the side.
Mix together coconut oil, maple syrup, honey, and brown sugar. If your coconut oil is solid, melt it a bit in the microwave – it will only take a few seconds! It liquifies around 75 degrees.
Add eggs, one at a time, beating after each addition.
Stir in vanilla and almond extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Mash bananas and add in your milk of choice.
Gradually mix in the dry ingredients. Mix until just combined.
Stir in the flaked coconut, chocolate chips, and pecans (if using)
Spoon the batter into your muffin pan.
(Mini Muffins): Bake for 13-18 mins, when the edges of your muffins are golden brown they are ready. (Regular Muffins): Bake 16-26 mins, depending on how large your muffins are. Keep an eye on them, since i havent tried this recipe at that size yet. I will update the recipe when I do. If you make them first, please stop back by and let us know how long they took. Thanks!
I made these gluten-free because I am gluten-free, you could easily make them using your favorite unbleached flour instead.
UPDATE: I had a reader write and say her son who was allergric to many things could eat these, without the chocolate chips! That’s great, just be sure to up the amount of honey in your recipe since the chips are providing much of the sweetness here.
Also, I guess these aren’t technically dairy free unless you are using dairy free chocolate chips? I guess I am not “technically” dairy free either … since I have been eating my fair share of them lately …
Next time, I will try subbing 1/2 cup of oats for 1/2 cup of the flour, just because I like to experiment and I think that would make these even heartier and wholesome.
I will also try a pumpkin variation come fall, who doesn’t love a good pumpkin muffin!
Here’s how the bread version turned out. It looked great, but was a bit dry for a banana bread. An extra banana, some more honey, the sub of the brown sugar – all of those may have helped this loaf. I haven’t given up on it entirely just yet, but I’ve been so busy eating muffins I haven’t thought much about it!
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