Gluten-Free Banana Coconut Chocolate Chip Muffins
A gluten-free muffin filled with chocolate chips and topped with sweetened flaked coconut and chocolate chips.
Ingredients
Muffin Batter
- 1 3/4 Cups Gluten-Free Flour
- 1/2 Tsp Xanthan Gum if gluten-free flour does not have it in the mix
- 2 1/2 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Cup Sugar
- 1 Large Egg, lightly beaten
- 1 Cup Mashed banana aprox 2 large banana
- 1/2 Cup Milk or Non-Dairy Milk I use almond milk
- 1/3 Cup Oil of choice, vegetable, canola
- 1/2 Cup Mini Chocolate Chips
For the Topping
- 1 Cup Mini Chocolate Chips
- 1 Cup Sweetened Flaked Coconut
Instructions
- Preheat oven to 400°f. Line or grease muffin pans.
Make The Topping
- In a small bowl add chocolate chips and flaked coconut stir and set aside.
Make The Muffin Batter
- Combine the first four ingredients in a large bowl. Make a well.
- Combine egg, mashed banana, milk and oil in a seperate bowl. Add mixture to the dry ingredients and stir until blended.
- Stir in chocolate chips and flaked coconut.
- Scoop batter into lined or greased muffin pans.
- Liberally sprinkle topping over each muffin.
- Bake 15-20 min or until toothpick inserted in the center comes out clean.
Notes
You can make these with just chocolate chips or omit chocolate chips and add your favorite nut.
You can adjust the amount of topping you want by reducing the quantity of one of the ingredients. For instance, if you want less coconut on top reduce the amount but leave the chocolate chip amount the same.
These can be made using regular all-purpose flour instead of gluten-free flour and xanthan gum.
Nutrition
Calories: 336kcal
Tried this recipe?Let us know how it was!