Gluten Free Coconut-Banana Muffins

Makes 9 muffins
Prep time: 40 minutes

Ingredients:

1 cup almond or rice milk (regular milk if you want)
1 1/2 tsp vinegar
1/4 cup Sucanet (organic brown sugar) or regular brown sugar
2 tbsp Crystal Coco coconut oil (plus more for greasing pan)
1 cup mashed VERY ripe bananas
2 large eggs
1 tsp vanilla
3/4 cup white rice flour
3/4 cup Crystal Coco coconut flour
1/2 cup brown rice flour
1 tsp baking powder
1 tsp baking soda

Method:

Pre-heat oven to 350 degrees F.

Mix together milk and vinegar and set aside.

In a separate bowl, mix Sucanet, coconut oil, bananas, eggs & vanilla.

In a larger bowl, sift together the flours, baking powder & soda.

Whisk milk/vinegar into the banana mixture, then add to the flour mixture. Mix until combined, but don't overmix or your muffins will be rubbery.

Grease muffin tin (9 cups) with melted coconut oil. It's the best non-stick oil there is :) Scoop batter and level the tops with a spoon.

Bake for 25-30 minutes, depending on your oven accuracy. Let cool in the pan for 10 minutes, then remove to a rack to finish cooling. These are great with a little more coconut oil spread on for good measure...

Chef Kevin Wagner (The Down East Coconut Company)

 

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