Bananas, pineapple, coconut wrapped up into one muffin. These muffins taste like "sunshine" to me, so I'm calling them sunshine muffins. My son told me they were "heavenly", which I think is quite the compliment. They were such a fun, light flavor. Even my dad, who tends to not like things with coconut, really enjoyed them. Yay! They whip up quick and easy in a bowl with a fork, too. I love those sorts of recipes - easy, but absolutely delicious. Enjoy!
Preheat oven to 350 F. Line 12 - 18 muffin tins with paper liners.
In a bowl, mash together with a fork:
2 large, overripe bananas, mashed (I like to leave it a bit chunky, so you end up with bits of banana throughout)
3 oz crushed pineapple & juice (use crushed pineapple in juice OR a mix of cubed pineapple & juice from a can, break up the pineapple cubes to "crush" the pineapple -- do not use the canned crushed pineapple in syrup or you'll end up with too much sugar/sweetness)
1 egg
1/4 cup oil (I like avocado oil)
1/4 cup plain yogurt
1 tsp vanilla extract or vanilla bean paste
Add and mix in, just until blended (I mixed everything together with a fork, and used a spatula at the end to get all the edges of the bowl and spoon them into the muffin tins):
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar OR 2 Tbsp 100% date paste
1/4 cup sweetened OR unsweetened shredded coconut
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
Divide the batter evenly between muffin tins, 1/2 - 3/4 full.
Bake at 350 F for ~18-22 minutes for 18 muffins or 23-26 minutes for 12 muffins. They should end up a nice, light golden brown on top.
Remove to cooling rack. Enjoy!!!
Fresh from the oven - Sunshine Muffins
Kristin's Sunshine Muffins (Gluten Free)
Makes 12-18Preheat oven to 350 F. Line 12 - 18 muffin tins with paper liners.
In a bowl, mash together with a fork:
2 large, overripe bananas, mashed (I like to leave it a bit chunky, so you end up with bits of banana throughout)
3 oz crushed pineapple & juice (use crushed pineapple in juice OR a mix of cubed pineapple & juice from a can, break up the pineapple cubes to "crush" the pineapple -- do not use the canned crushed pineapple in syrup or you'll end up with too much sugar/sweetness)
1 egg
1/4 cup oil (I like avocado oil)
1/4 cup plain yogurt
1 tsp vanilla extract or vanilla bean paste
Add and mix in, just until blended (I mixed everything together with a fork, and used a spatula at the end to get all the edges of the bowl and spoon them into the muffin tins):
1 cup Kristin's Gluten-Free Flour Mix
1/4 cup white sugar
1/4 cup brown sugar OR 2 Tbsp 100% date paste
1/4 cup sweetened OR unsweetened shredded coconut
1/4 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
Divide the batter evenly between muffin tins, 1/2 - 3/4 full.
Muffins, ready to bake! These are filled 3/4 full and required closer to 25 minutes to bake. I have made them other times, filling only 1/2 full and they bake in ~20 minutes.
Bake at 350 F for ~18-22 minutes for 18 muffins or 23-26 minutes for 12 muffins. They should end up a nice, light golden brown on top.
Remove to cooling rack. Enjoy!!!
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