april's banana coconut muffin tops

one of our favorite oh baby! staff chefs of all time is april--she whips up amazing gluten-free concoctions that somehow are always the best thing you've eaten that day (and lucky for us little ducks, she shares with oh baby! employees sometimes!)

it's your lucky day, because here's one of her specialties that is guaranteed to be absolutely DELICIOUS...and we're sure she'll bring us more this week...right? please?

banana coconut muffins or muffin tops (recipe from gluten-free mama and adjusted by april)


2 cups gluten-free mama's coconut blend flour (or any other sweet gluten-free flour)

1 1/2 teaspoon baking soda

2 tsp salt

2 tsp xanthan gum

1 cup butter (april replaces this with 1/2 cup homemade applesauce and 1/2 cup coconut oil)

1 1/4 cups sugar

2 eggs

2 tsp vanilla

3 large bananas

1/2 cup buttermilk

1/2 cup shredded coconut

1/2 cup dark chocolate or white chocolate chips

preheat oven to 350. spray a muffin pan with non-stick cooking spray. in a medium bowl, combine flour, baking soda, salt, and xanthan gum. whisk lightly with a fork to combine. set aside.

in a stand mixer combine butter and sugar for one minute. with mixer running on low speed, add one egg at a time. stop mixer and add mashed banana, vanilla, and half of buttermilk. beat on high speed for one minute. add half of flour mixture into wet ingredients. mix on low speed until mixed in. repeat with remaining flour. mix for another thirty seconds. stir in coconut and mix until well combined (about thirty seconds longer.)

pour batter into prepared muffin tin. place tin on 2nd or 3rd rack from the bottom in preheated oven, and bake for 20-23 minutes.



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