Toasted Coconut Banana Muffins

dairy free - gluten free - nut free - soy free - vegan

I guess this blog is just slowly turning into a lifestyle blog for me, so you'll be getting a big mix of content now! Since I deleted my social media last year, I have been writing all my recipes and things to share in my notes app on my phone, and I've decided to share them with you. So, please enjoy a smattering of adapted and homemade recipes that are allergy friendly. Today, I adapted my mother-in-law's delicious banana bread recipe into these toasted coconut banana muffins. I've thrown in some new ingredients since I am breastfeeding and wanted to foster a good milk supply too. If you wanted to make this with dairy or regular flour, it's very easy to substitute those back in cup for cup.

Ingredients:

1 Cup white sugar

1/2 Cup dairy free butter (I used this one.)

4-5 large ripe bananas

2 eggs

1/2 Cup dairy free milk (I use this one.)

1 TBS flax seeds

1/4c ground flax meal

1 tsp baking soda

1/2 tsp baking powder

2 cups sifted gluten free flour (I used this one.)

3 TBS finely shredded coconut

Steps:

1. Preheat your oven to 350F.

2. Cream together your butter and sugar, then add in the bananas and cream those in as well.

3. Add in the rest of your wet ingredients one at a time mixing after each step.

4. Add in the baking soda, and powder and then thoroughly mix that in before moving on.

5. Add in your sifted flour while mixing. I add it 1/2 cup at a time making sure to mix so there are no clumps before adding more.

6. Add in your flax seeds and meal now, ensuring that it's all stirred in well and fully incorporated. (I do not like to add the flax before now because it will absorb some of the liquid ingredients and can make your batter more dry. BUT the flax are great for milk supply! If you're nursing, I highly recommend.)

7. Once you have a nice thick batter and all ingredients are in, you can get creative and add in whatever you want! (Think: blueberries, chocolate chips, walnuts, etc.)

8. Using a lined muffin tin, scoop 3 tbs of batter into each muffin cup. Sprinkle the top with the finely shredded coconut.

9. Bake for 23-25 mins depending on your oven. I like mine moist, so I did 23 minutes and then removed them from the pan to cool fully. This resulted in about 20 muffins for me, but you could make them a bit bigger for less muffins too, just make sure you adjust the baking time.

These are super delicious and a quick easy treat for the whole family!

I mean.... look how moist! You'd never know they were so allergy friendly.

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