Gluten Free Coconut Chocolate and Banana Muffins
- carlawright82
- Feb 22, 2015
- 2 min read
Gluten Free Coconut Chocolate and Banana Muffins
These are great for school or work and they can be frozen to eat another day. Just pop them in your lunch box and they are defrosted by morning tea time.
Ingredients
125g Unsalted Butter, melted
¾ Cup Caster Sugar
3 Ripe Bananas, roughly chopped
2 Extra Large eggs (use 3 if smaller eggs)
1 Tablespoon Vanilla Extract
2 Cups GF Self Raising flour
1 Cup Desiccated coconut
½ - ¾ Cup dark Chocolate chips
Method
Preheat oven to 200°C and grease a 12 hole muffin pan.
Melt butter first and leave to cool while continuing with the recipe.
Process Banana, Eggs, Vanilla in food processor or mix in stand mixer until well combined. Add eggs while machine is still mixing until in is mixed through.
Add flour and coconut and mix slowly on lowest setting until combined.
Add chocolate chips and fold them through the mixture. I prefer to use ¾ of a cup of chocolate chips but you can put less in if you prefer them less chocolatey.
Scoop into muffin pans using an old fashioned ice-cream scoop, this saves lots of time and mess( see picture)
Bake for 20 minutes, or until Risen and golden brown, you can check to see if they are done by inserting a wooden skewer in the centre. If there are no crumbs stuck to the skewer they are done. Just remember the chocolate will stick to the skewer, so this doesn’t mean they are not done. Pop them back in the oven for a couple of minutes at a time if you think they are not quite ready. Gluten free muffins can take bit longer to cook and it will depend on the flour and size of the eggs that you have used.
When you think they are done, leave them to cool in the pan for 10 minutes then turn them out onto a baking rack to cool completely. Or if you like them warm each them straight away, just be careful not to burn your mouth on the melted chocolate.
Repeat with any leftover batter, you should get around 24 muffins with this recipe. If you have more than 1 muffin pan you can bake two lots side by side.
Tip – you can make this triple chocolate by using a ¼ of a cup of each of the dark, milk and white chocolate chips. You could even use a chocolates with a shell (such as mini drops) if you have a favourite gluten free brand.
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