Banana Blueberry Coconut Muffins:
These muffins have a lovely delicate coconut flavor with a subtle sweetness to them. Great for breakfast or snack.
Preheat the oven to 350 degrees. This recipe made 10 medium-large sized muffins – I used liners in the muffin pan.
½ cup Tapioca Starch
½ cup Sweet Rice flour
½ cup Sorghum flour
2 Tblsp. Coconut flour
1 tsp. Xanthan gum
2 tsp. Gluten free Baking powder
¼ tsp. Baking Soda
¼ cup shredded coconut (I used unsweetened, but sweetened would be good too)
½ tsp. salt
Mix the dry ingredients well in a large bowl.
¼ cup grapeseed or canola oil
1 tsp. Vanilla
½ cup honey
2 mashed bananas
2/3 cup frozen blueberries
In a smaller bowl, using a whisk or a hand held mixer, beat the eggs till frothy. Add in the honey, continuing to beat. Then add in the oil, and vanilla and mashed bananas – mix with a whisk until combined..
Add the liquid ingredients to the dry – mix well to incorporate. Then fold in the blueberries.
Line muffin tin with muffin liners and spoon in the batter, and bake about 35 minutes, or until a toothpick inserted comes out clean. I really filled the muffin cups full to the top - so if you fill less full, you will get more muffins, - just adjust cooking time. These would be tasty with chopped walnuts or pecans too!