Moist and Delicious Gluten-Free Banana Coconut Muffins -For Real!

Ever try store bought gluten free muffins??? Most of them are dense and flavourless. Well this is not the case with these moist and tasty muffins. These are a big hit with the little ones so be prepared and make extras for yourself.

INGREDIENTS

2 ripe bananas, mashed

1 egg

1/3 cup coconut milk

1 cup brown rice flour

1/4 cup sugar

1/4 cup sweetened flaked coconut (plus more for topping)

2 tablespoons almond meal

2 tablespoons vegetable oil

2 teaspoons baking powder

pinch salt

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit.

Mash your bananas and whisk together with the egg and coconut milk.

Add the remaining ingredients and mix together well.

Coat 9 silicone muffin cups with non-stick spray and place on a baking sheet or lightly grease 9 holes of a muffin tin. (Do not use muffin liners in the muffin tins because the muffins will stick to them.)

Divide batter evenly among 9 greased muffin cups, about 1/4 cup of the batter per muffin cup; sprinkle a bit of the flaked coconut over the muffin dough

Bake for 25 to 27 minutes until cooked through, toothpick will come out completely dry when inserted in center of muffins, this will vary from one oven to another.

Allow to cool for 5 minutes before removing from muffin cups.

When cooled completely, store in a covered container in refrigerator.