Banana Coconut Muffins (Gluten- and Lactose-Free)

This recipe was printed in the Baton Rouge Advocate. I'm saving it here for future reference.

• Ready In: 30 mins
• Serves: 12
• Yields: 12 muffins

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

1. Preheat oven to 400 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.
2. 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.
3. In a small bowl, mix coconut milk, beaten egg, oil, and mashed banana.
4. Add wet ingredients to dry ingredients. Mix only until all ingredients are moistened. Spoon batter into prepared muffin pan.
5. Bake for 15 minutes or until muffins are lightly browned on top. Remove from pan to a wire rack.
6. Serve warm or at room temperature.