Gluten-Free Banana-Almond-Coconut Muffins
Author: Nicole
Ingredients
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1-3/4 cup gluten-free flour (such as Cup4Cup)
  • ¾ cup almond flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large, ripe bananas, mashed
  • 1 cup finely shredded unsweetened coconut
  • 1 teaspoon vanilla extract
  • ½ cup sliced almonds
Instructions
  1. Preheat oven to 350°F.
  2. Grease two muffin tins – you’ll need 15 to 18 cups (or use paper muffin cups).
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix gluten-free flour, almond flour, baking soda and salt in a separate bowl. Add to creamed mixture, mixing well.
  6. Fold in mashed bananas, coconut and vanilla.
  7. Pour mixture into muffin cups – about three quarters full. Sprinkle with sliced almonds.
  8. Bake for 22 to 26 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
  9. Cool in pan for 10 minutes, then on rack.
Notes
* I used Cup4Cup gluten-free flour and Bob's Red Mill Almond Meal/Flour, Finely Ground and Let’s Do...Organic Shredded & Unsweetened Coconut (found in the Nature’s Marketplace section at Wegmans).
* Muffins freeze well. Cool before wrapping a freezer-safe container.
* Also can be made in a loaf pan – bake for 50 to 60 minutes.
* Don't want to make it gluten-free? Use all-purpose flour in place of the gluten-free flour.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-banana-almond-coconut-muffins/