I created these simple, yet delicious gluten-free muffins this weekend and I’m so happy with the way they turned out. So much so that I might just use coconut milk mashed with bananas in all my muffins from now on! Sorry for the crappy phone photo. They were getting devoured fairly quickly. Try them out and let me know how they are in the comments!
Indo Coconut Muffins
Makes 12 muffins
2 cups white rice flour (give brown rice flour a try!)
2/3 cup granulated sugar (my fave is coconut palm sugar)
2/3 cup shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons oil
1 cup coconut milk
2 teaspoons vinegar
2 ripe bananas mashed
Preheat oven to 350 degrees F (180 degrees C). Spray muffin pan lightly with oil. Mix together the first 6 dry ingredients until well combined. Whisk together the next 3 wet ingredients for 1 minute. Stir in banana then add wet to dry ingredients. Mix until well combined and no lumps remain. Spoon mixture into muffin cups about three-fourths of the way full. Bake until the tops are golden brown about 15 to 18 minutes.