May 24, 2011

Gluten Free Chocolate Chip Banana Coconut Muffins


My boyfriend doesn’t eat gluten so there is a lot of flour experimenting going on in our house on more weekends than not. I’ll be honest, usually gluten free baked goods suck. They’re crumbly or spongy. Gross. Not these puppies though.


These gluten free banana muffins are just as good, if not better, than their glutinous cousins. Really. Add in some coconut and chocolate chips and they’re amazing.



That is the muffin I dropped on the counter after burning my tongue and fingers on a straight-from-the-oven molten chocolate chip. Yes, I am that greedy.

I used Pamela's Gluten Free Baking and Pancake Mix and loosely followed the recipe on their site. If you are new to GF baking, any of Pamela’s mixes are a good place to start.


1/4 cup butter, room temperature

1/2 cup sugar

2 eggs

1 tsp vanilla

1/4 tsp salt

1 1/2 cups mashed, very ripe banana (about 4 medium)

1 1/2 cups Pamela’s Gluten Free Baking and Pancake Mix

1/2 cup chocolate chips

1/2 cup shredded, sweetened coconut


Preheat oven to 350. Line a 12 cup muffin pan with muffin liners.

Cream butter and sugar until fluffy with electric hand mixer or stand mixer. Add eggs, vanilla and salt. Beat until combined. Add bananas and beat until combined.


Fold in baking mix until just combined. Don’t over mix. Gently stir in chocolate chips and coconut.


Spoon batter into muffin pan. Bake for 20-22 minutes or until muffins are golden on top and a toothpick comes out clean when inserted in middle of muffin.


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