Gluten-Free Banana, Coconut and Blueberry MuffinsA Gluten-Free Treat For The Entire Family

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  • Gluten-Free Banana, Coconut and Blueberry Muffins

We’re always on the look out for new muffin recipes around here, especially ones that are as delicious and healthy like these Gluten-Free Banana, Coconut and Blueberry Muffins.

These were submitted by one of our lovely readers, and are a hit at morning teas and with kids, especially those who are on gluten-free diets.

Although there is a bit of natural sugar in these yummy snacks, the maple syrup can easily be removed or swapped out with stevia if you’re looking to really make them guilt free.

Enjoy!

Gluten-Free Banana, Coconut and Blueberry Muffins

 

serves
12
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
3.9 based on 2626 ratings, click to rate

Ingredients

  • 1 1/2 cups Almond Meal
  • 3 Eggs
  • 3 Bananas ripe and mashed
  • 1/2 cup Blueberries
  • 1/3 cup Coconut shredded
  • 1/4 cup Maple Syrup optional
  • 1 tsp Baking Powder
  • 1/4 cup Coconut Oil
  • 1/2 tsp Salt
  • 1 tsp Vanilla Extract


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Method

  1. Prep a 12-hole muffin pan by either greasing it with butter/coconut oil or laying the pan with muffin cups. After doing this pre-heat your oven to 180 degrees.
  2. In one bowl mix together the dry ingredients, being the almond meal, coconut, baking powder and salt. In another combine the wet ingredients, being careful not to over mix the egg or the mix can become rubbery.
  3. Gently fold the wet ingredients into the dry ingredients until well combined.
  4. Pour into the prepared muffin pan, being sure to leave some space for the muffins to rise slightly.
  5. Pop into the oven and cook for 25-30 minutes.

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