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    Scott Adams

    Banana Nut Muffins with Candied Ginger and Coconut (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from "sickchick" in the Gluten-Free Forum.

    Gluten, Soy & Dairy Free



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    Ingredients:
    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

    Directions:
    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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    Banana Nut Muffins with Candied Ginger and Coconut (Gluten-Free) is an excellent tasty recipe - I just needed to bake them for 30 minutes at 180 degrees Centigrade. (Recipe 350 degrees Fahrenheit.)

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    Guest Dianne Hendry

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    I made these in mini loaves with different gluten-free flours because I didn't have coconut flour. It came out wonderful. Very flavorful and great texture. I am going to try the coconut flour soon just to see if its as good as what I made. Really good recipe Scott. I sell at a farmers market and people seemed to like it real well.

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    I have been making gluten-free baking items for one and a half years now and this is the BEST gluten-free muffin recipe I have ever made!!! I did reduce the sugar to one half cup and omitted the sprinkle on top for my own personal taste!! BRAVO!!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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