Tuesday 24 March 2015

Banana Coconut Almond Muffins

These tasty muffins have a nice hint of cocoa that blends perfectly with the banana, almonds and coconut.

3 very ripe bananas
1 egg
1/3 cup almond milk
1 cup white rice flour
1/4 cup sugar
1/4 cup sweetened flaked coconut
2 tablespoons almond meal
2 tablespoons slivered almonds
2 tablespoons vegetable oil
1 tablespoon cocoa powder
2 teaspoons baking powder
Pinch salt
9 banana slices (optional for topping)

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 and top each with a banana slice if using.
Bake for 20 to 25 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.

 *Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free. 

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