One of our favorite banana breads has been the Coconut Banana bread w/ lemon glaze, inspired by my friend Julie's favorite banana bread recipe.  However, I wanted something a bit easier to pop into lunches without getting messy, like a slice of banana bread.  These Banana Coconut Muffins with Lemon Glaze are perfect - turning the yummy bread into portable, delicious muffins!  Enjoy! 

Yummy banana coconut muffins with a lemon glaze. Yum!

Banana Coconut Muffins with Lemon Glaze

Makes 14-18 muffins

 

Line 18 muffin tin with paper liners.

Preheat oven to 350F.

 

Mix the following dry ingredients in a bowl, then set aside:

1 1/2 cup Kristin’s gluten free flour mix (*see note below)

1 1/2 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

 

Whisk in a large bowl:

4 overripe bananas, mashed 

1/4 cup oil

3/4 - 1 cup sugar

2 eggs

1 tsp vanilla extract or vanilla bean paste

1/2 cup sour cream or plain yogurt

Add dry ingredients to wet ingredients, stirring until combined. 

Then add:

1/2cup unsweetened flaked/shredded coconut

 

Pour into prepared muffin tins.  Sprinkle over top of muffin batter: 

1/2 Tbsp sweetened flaked coconut

Banana Coconut muffins, ready to sprinkle on a little coconut before baking. 

Bake at 350F for ~25 minutes, until nicely golden brown. After removing from the oven, you can let the muffins rest for a few minutes while you mix together the following glaze: 

1 Tbsp unsweetened or sweetened flaked/shredded coconut

1/2 cup powdered sugar

4 tsp fresh lemon (or lime) juice, or more to a runny consistency

 

Nicely browned, fresh from the oven.

Removed to wire rack, and ready for glazing!

Remove muffins to a wire rack and top with glaze.  Enjoy warm or cooled.  Leftovers freeze perfectly! 

Glazed and ready to eat! 

* Flour note: to make 1.5 cups Kristin’s GF flour mix, you can mix the following:

1 cup brown rice flour

1/2 cup sorghum flour (or extra brown rice, if you don’t have sorghum)

1/2 cup cornstarch (or scant ¼ cup of arrowroot)

2 Tbsp potato starch

2 Tbsp tapioca starch

3/4 tsp xanthan gum

 

** Banana note: I freeze old bananas peeled, and placed in a Ziploc bag. Let them defrost on the counter and toss in when you’re ready to make your bread.  Don’t be worried if you’ve got a little bit too much or too little banana. This recipe is forgiving.

Banana Coconut Muffins w/ Lemon Glaze Recipe by Successfully Gluten Free!