Banana and Coconut Muffins – gluten free

The best thing about muffins is that you don’t overbeat them, so they just need to be mixed and you are done.  This is also a good way to use those bananas that are just too ripe for anyone to want to eat.  The riper the banana, the stronger the flavour, that is why these don’t have a lot of sugar in them.  Makes 12.

Banana and coconut muffins

Banana and coconut muffins

Preheat a fan forced oven to 180 celcius, 200 if not fan forced, grease the cups of a muffin tray or use muffin papers if you prefer

90g softened butter

1 tbs brown sugar

3 very ripe bananas, peeled and mashed

1/2 cup dessicated coconut

1/2 cup sour cream

1 &1/2 cups gluten free self raising flour

2 large eggs, beaten


Beat butter and sugar together, mix in bananas, coconut and sour cream, fold in flour and add eggs.  Spoon into muffin pans and bake for 15-20 minutes until lightly browned and just firm in centre.


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