Banana Nut Muffins with Candied Ginger and Coconut (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Gluten, Soy & Dairy Free
½ cup brown sugar
1 cup organic coconut flour
4 large organic eggs
4 tablespoons virgin coconut oil
3 tablespoons coconut milk
1 teaspoon pure vanilla
2 ripe bananas
¼ cup shredded coconut
¼ cup chopped pecans
1 tablespoon minced candied ginger
1 teaspoon baking powder
½ teaspoon baking soda
Pinch kosher or sea salt
½ teaspoon Saigon cinnamon
¼ teaspoon ground cloves
¼ teaspoon cardamom
Preheat oven to 350F.
In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well.
Prepare muffin tins with Pam spray. Fill each with batter to tops.
Bake 20 minutes. Makes about 10-12.
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