Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Scott Adams

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

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

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

    Gluten, Soy & Dairy Free



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    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.


    0

    User Feedback

    Recommended Comments

    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.)

    Share this comment


    Link to comment
    Share on other sites
    Guest Dianne Hendry

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites

    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!!

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Scott Adams
    This recipe comes to us from A.J. McEvoy
    1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix)
    ½ Cup Canned Pumpkin Puree
    1 Large Egg
    ¼ Cup milk
    2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some
    anti-caking agents might contain grain products)
    ¼ Sugar
    2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger)
    2 teaspoon Honey
    1 small handful of your favorite raisins
    Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-siz...

    Scott Adams
    Mix in large bowl:
    1 cup yellow corn meal
    1 ¼ teaspoon salt
    1 cup white rice flour
    1/3 cup oil
    ¼ - ½ cup sugar
    1 large egg
    2 teaspoons xanthan gum
    1 cup milk or water
    2 tablespoons baking powder
    1 more cup water
    Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.

    Scott Adams
    This recipe comes to us from Stefi Kaplan. Ingredients:
    3 bananas
    2 eggs
    ½ cup raw sugar
    ½ cup creamy peanut butter
    1 ¾ cup white rice flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/3 cup butter or shortening (melted)
    ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice)
    ½ cup chocolate chips
    Directions:
    Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips...

    Amie  Valpone
    These savory muffins make the perfect dessert, or just have them for a snack!
    Gluten-Free, Dairy-Free and Vegetarian
    Ingredients:
    1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions:
    Cook quinoa according to package directions. Prepare muffin...