So for obvious reasons, we missed our family tropical getaway this past year. You know what they say, if you can’t go to the mountains (or beach in this case)…! These low-sodium, gluten-free, and absolutely decadent banana coconut muffins are a way to bring the tropics to you! Make a double batch – seriously!
Ingredients
- 1 1/4 cups of Bob’s gluten free all purpose flour
- 1 tsp of Hain Pure Foods Featherweight baking powder (sodium free)
- 3/4 cup mashed bananas (from about 2 very ripe bananas)
- 1 stick melted unsalted butter
- 2/3 cup sugar
- 1 large egg
- 1/2 tsp vanilla
- 3/4 cup coconut flakes (unsweetened)
Method
- Heat oven to 375F.
- Mix the flour and baking powder together. Set aside.
- Separately, whisk together the banana, butter, sugar, egg, and vanilla until all ingredients are combined well. Mix in most of the coconut flakes (reserving just a bit to top the muffins).
- Fold in the dry ingredients until just moist.
- Spoon batter into a lined muffin tray and sprinkle the remaining coconut flakes on top of each (like a garnish).
- Bake about 20-25 minutes until the muffins are golden and the kitchen smells divine!
- Cool the muffins till just warm, spread with unsalted butter and dig in!!
Variations: Mix in some chopped, toasted walnuts or even a few chocolate chips.
One of my favorite recipes. I just tweaked it a bit. Reduced the sugar to 1/2 cup just because I like to have just a touch of sweet to fulfill my sugar craving.
Hi Niv! So happy to see you here!! Funny – I had already tweaked the recipe to reduce the sugar but I hear you. Sometimes the bananas are sweet enough!!