GF Banana Coconut Chocolate Chip Muffins
Is there anything better than a warm muffin on a cold day? These gf banana coconut chocolate chip muffins are really delicious right out of the oven.
These muffins come together so quickly in about 30 min you can have the perfect treat. Making them gluten-free and dairy-free is is a big plus for me, and you can’t even tell that they are gluten-free or dairy-free. The sweetness of the chocolate chips and the coconut combined is a nice change up from just using chocolate chips. Of course, you can always omit the coconut and just use the chocolate chips or even switch it out all together and make them a banana nut muffin using chopped pecans or walnuts in place of chocolate chips. So many options it’s hard to choose which one to pick.
The Banana Coconut Chocolate Chip Muffin Batter
The muffin batter is simple to make, just add wet ingredients to one bowl and dry in another, then combine them. Stir in the chocolate chips, I like to use the mini ones here but either will work. At this point you can also mix in some of the shredded coconut if you want. Then pour them into the muffin pan, add the chocolate chips and sweetened shredded coconut topping, and bake.
I made these gluten-free and dairy-free but you can just as easily make them using regular flour and milk if you wanted to. Â
The Topping
The topping is fairly easy. I like to go heavy on both the choc chips and the coconut, but you can easily go lighter on one if you wanted to. I just combine both in a bowl and then sprinkle them right over the muffin batter before baking. I like to load the top of the batter so if it seems like a lot of topping that’s why.
Gluten-Free Banana Coconut Chocolate Chip Muffins
Materials
Muffin Batter
- 1 3/4 Cups Gluten-Free Flour
- 1/2 Tsp Xanthan Gum if gluten-free flour does not have it in the mix
- 2 1/2 Tsp Baking powder
- 1/2 Tsp Salt
- 1/2 Cup Sugar
- 1 Large Egg, lightly beaten
- 1 Cup Mashed banana aprox 2 large banana
- 1/2 Cup Milk or Non-Dairy Milk I use almond milk
- 1/3 Cup Oil of choice, vegetable, canola
- 1/2 Cup Mini Chocolate Chips
For the Topping
- 1 Cup Mini Chocolate Chips
- 1 Cup Sweetened Flaked Coconut
Instructions
- Preheat oven to 400°f. Line or grease muffin pans.
Make The Topping
- In a small bowl add chocolate chips and flaked coconut stir and set aside.
Make The Muffin Batter
- Combine the first four ingredients in a large bowl. Make a well.
- Combine egg, mashed banana, milk and oil in a seperate bowl. Add mixture to the dry ingredients and stir until blended.
- Stir in chocolate chips and flaked coconut.
- Scoop batter into lined or greased muffin pans.
- Liberally sprinkle topping over each muffin.
- Bake 15-20 min or until toothpick inserted in the center comes out clean.