These banana coconut muffins are a delightful treat that are both gluten-free and dairy-free, perfect for anyone looking for a healthier dessert option.
Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
Using muffin liners ensures easy removal and less cleanup.
In a mixing bowl, mash the ripe bananas until smooth.
Ripe bananas are easier to mash and provide natural sweetness.
Add the dairy-free butter, eggs, sugar, salt, and vanilla to the mashed bananas and mix well.
Ensure all ingredients are at room temperature for better mixing.
Stir in the gluten-free baking powder and shredded coconut until just combined.
Do not overmix to keep the muffins light and fluffy.
Scoop the batter evenly into the prepared muffin tin.
Fill each liner about three-quarters full for even baking.
Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with your favorite beverage for a delightful treat.
Continua nella nostra app per un'esperienza migliore
