TCIF: Coconut and Banana Muffins
Mimi ON May 28, 2010 AT 9:45 am
Coconut and Banana Muffins
By Sarah Adams
I used to make a variation of these at Terre a Terre, a vegetarian restaurant in Brighton, and they attracted plenty of people with food intolorences. Plus these muffins were also designed to be gluten free!
I would stick with this as these really are light and fluffy and I wouldn’t be surprised if most people know someone who suffers from a food intolerance of some sort, so they should be pretty pleased at being given something that they can eat without fears of any adverse reactions. So go on, make someone’s day!
Pro Tip: Xanthum gum is now readily available in supermarkets and is recognised as an in-valuable ingredient in gluten free baking.
Coconut and Banana Muffins - Mixing stage
Ingredients:
Makes 9
125g gluten free flour
1 teaspoons baking powder
1/2 teaspoon xanthum gum
1 teaspoon baking soda
90g caster sugar
1/2 teaspoon salt
2 large bananas (very ripe)
100g desiccated coconut
1/2 tin coconut milk (200g)
2 tablespoon coconut oil
20g extra coconut to sprinkle on top
Pro Tip: Coconut oil has a wonderful flavour when it is heated but feel free to use a vegetable oil as a replacement
Coconut and Banana Muffins - sprinkle coconut on top before baking
Preparation:
Pre-heat the oven to 180°C/ Gas4 and grease the muffin tin with the oil.
Mix all of the dry ingredients together in a bowl.
Mash the banana and stir in the coconut milk.
Make a well in the centre of the dry and add the banana mixture, stirring to combine well.
Fill each muffin segment 3/4 full and sprinkle with the extra coconut.
Coconut and Banana Muffins - ready to eat!
Cooking:
Place in the oven and cook for 25-30 minutes
Cool in the tin for 15 minutes to cool and they should keep for around 5 days!
Pro Tip: Put the muffin tray into the fridge for 15 minutes before brushing with oil, it will stick to the sides then too.
Sarah Adams © 2010
Click here for another of Sarah’s vegetarian recipe…
