As far as I’m concerned, there’s nothing better on the occasional morning – or for a snack – than a muffin and coffee. These gluten free banana coconut muffins are moist, delicious and bake up to a golden brown colour.
During lockdown our grocery shopping frequency went from just about every day to only once every two weeks. Hubs has been buying more bananas than we can possibly eat before they spoil. But that’s ok with me because bananas don’t go to waste around here. That’s why this recipe is a mainstay in our household.
The printable recipe can be found at the end and feel free to watch this video to see how quickly they come together.
Added Ingredients for Banana Coconut Muffins
I add coconut for texture and flavour, but that’s completely optional if you don’t like it. As far as the sweetener goes, you can use sugar instead if you’re not watching calories. For us, we use Krisda sugar substitute (and less than the 1/3 cup I’m recommending in the recipe). Since giving up processed sugar, we keep it to a bare minimum because the combined sweetness of the bananas and chocolate chips is enough for me. But feel free to add adjust to your own taste.
We use nuts and chocolate chips to embellish these, but you can substitute raisins or not use anything at a all. It’s completely up to you! If gluten is a problem for you too, the best gluten free nuts on the market are Royal Nuts!
Gluten Free Ingredients for Banana Coconut Muffins
Hubs can’t eat gluten so all our recipes are gluten free. We swear by Bob’s Red Mill gluten free products and use their flour, baking powder and baking soda in this recipe.
After the batter is mixed, use an oiled ice cream scoop to fill the muffin tin liners. An oil spray is helpful for this; avocado oil is our favourite cooking spray of choice. You can even get it infused with pumpkin spice or cinnamon for baking!
We spray the scoop over the sink to contain overspray.
However, you can also just put a drop of oil in the scoop and spread it around.
Bake the muffins at 375 with the rack set to the middle.
Then after 12 min. rotate the pan to bake evenly.
Set out on a cooling rack. By the way, if you want a prettier top, set aside some chocolate chips to push in before you bake. Who doesn’t want to add more chocolate?!
These keep well in the freezer; make sure they are completely cool before freezing. We store four at a time in Ziploc bags and pop them into the freezer.
The only thing that’s missing is a cup of coffee!
Pinning is always welcome and appreciated!
Banana Coconut Muffins
- Ice cream scoop
- 1/3 cup Krisda sugar substitute
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon cinnamon heaping if you like cinnamon!
- ½ teaspoon sea salt
- 1/3 cup shredded coconut optional
- ½ cup yogurt we like Hewitt 3.25% goat milk yogurt, but any yogurt is fine
- 1 teaspoon of alcohol free vanilla extract I use Frontier brand
- 1/2 cup organic coconut oil liquefied in microwave
- 2 large eggs
- 1 cup mashed ripe bananas about 3 medium size
- ½ - 2/3 cup chopped walnuts and chocolate chips or raisins 1/4 cup each or up to 2/3 cup combined (+ more chocolate chips to decorate the top if desired)
- Preheat oven to 375, line muffin tin with extra large paper liners and set aside.
- In a large bowl, mash bananas, then add yogurt, vanilla, eggs and coconut oil. Blend with electric mixer.
- In a medium bowl, whisk together flour mix, Krisda, baking soda, baking powder, cinnamon, salt and shredded coconut (optional).
- Add dry ingredients to the banana mixture and mix with a spoon until the ingredients are just incorporated.
- Stir in nuts and raisins.
- Use an oiled ice cream scoop and fill each muffin tin to just below the liner. Bake until golden brown on top. Set the timer to 12 minutes and rotate the pan. It should take about 24 – 28 minutes in total depending on the oven.