Banana Coconut Muffins (Gluten- and Lactose-Free)
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 2 cups stone-ground rice flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup flaked coconut
- 2⁄3 cup coconut milk
- 1 egg, beaten
- 1⁄4 cup vegetable oil
- 2 ripe bananas, mashed (about 3/4 cup)
- nonstick cooking spray
directions
- Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
- In a large bowl, combine rice flour, baking powder, baking soda, salt, sugar, and flaked coconut. Mix dry ingredients well and make a well in the center of dry ingredients.
- In a small bowl, mix coconut milk, beaten egg, oil, and mashed banana.
- Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin pan.
- Bake for 15 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>