Sometimes you just need a twist on a classic, particularly when you have a few bananas to use up and kids who need a quick and appetizing breakfast to start a long school day. Looking for a version of a banana chocolate muffin, I found a recipe that met my requirements.
ENJOY!
Gluten-free Banana Chocolate Coconut Muffins
Course: Recipes, breakfastDifficulty: easy20
minutes25
minutesIngredients
3 large 3 Eggs
213 g 213 Brown sugar – 1 cup
250 g 250 Vegetable oil – 1 1/4 cups
2 tsps 2 Vanilla extract
468 g 468 Simona’s Flour Mix – 3 cups
1 tsp 1 Baking soda
1 tsp 1 Salt
3 medium 3 Bananas, ripe – peeled and cut into chunks (about 1 pound)
125 g 125 Vanilla yogurt, 2% – I used Siggi’s
2 Tbsps 2 Glycerin
25 g 25 Unsweetened coconut – 1/2 cup
240 g 240 Chocolate Chips or chunks – 1 1/4 cups
Directions
- Preheat the oven to 350°F (180°C). Spray two 12-cup standard muffin pans with cooking spray or line them with baking cups.
- In a stand mixer fitted with the paddle attachment, beat the eggs, sugar, oil, and vanilla on high speed until really well combined, about 2 minutes.
- Reduce the speed to low, add the flour, baking soda, and 1/2 teaspoon salt, and beat again until really well combined, about 2 minutes.
- Increase the speed to medium, add the bananas, coconut, glycerin, and yogurt, and beat for 1 minute. Reduce the speed to low, add the chocolate chunks or chips and mix until well combined.
- Divide the batter among the prepared muffin cups, filling each to 3/4 full. Bake until a toothpick inserted in the center of a muffin comes out without any crumbs or wet batter clinging to it, 20 to 25 minutes.
- Turn the muffins out onto a wire rack and let cool for at least 10 minutes. They will keep in an airtight container at room temperature for up to 1 week.
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