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

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

Gluten, Soy & Dairy Free

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

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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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4 Responses:

 
Doralle Bradley
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Dec 2008 1:33:41 PM PST
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.)

 
michelle strang
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said this on
07 Sep 2011 10:06:59 PM PST
Great to see an informative site that covers recipes & many other related questions about celiac disease.

 
Dianne Hendry
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
07 Jul 2014 3:20:59 PM PST
I made these in mini loaves with different gf 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.

 
Andrea
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
09 Sep 2014 5:13:02 PM PST
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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