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
Preheat oven to 350°F.
Grease two muffin tins – you’ll need 15 to 18 cups (or use paper muffin cups).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix gluten-free flour, almond flour, baking soda and salt in a separate bowl. Add to creamed mixture, mixing well.
Fold in mashed bananas, coconut and vanilla.
Pour mixture into muffin cups – about three quarters full. Sprinkle with sliced almonds.
Bake for 22 to 26 minutes, or until a cake tester inserted in the center of a muffin comes out clean.
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/