For guava butter: 2 cubes unsalted butter 1/4 cup guava jam
For muffins: 2 cups gf flour 1 Tablespoon baking powder 1/3 cup sugar 1/2 teaspoon salt 2 teaspoons cinnamon 1 cup milk 1/3 cup vegetable or canola oil 2 eggs, beaten 2 ripe bananas, mashed Zest from one orange 1/2 cup flaked coconut
Preheat oven to 400 degrees F. Grease a jumbo muffin tin.
For guava butter: Combine softened butter and guava jam and mix until smooth. Chill until ready to use.
For muffins: In a large bowl, sift together flour, baking powder, sugar, salt and cinnamon. In a separate bowl mix together milk, oil, eggs, banana and orange zest. Add to dry ingredients and mix until blended, batter will be lumpy. Pour batter into muffin tin. Bake for 30 minutes or until an inserted toothpick comes out clean. Serve hot muffins with guava butter.
These muffins are big and beautiful! We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour. To purchase this product please click the link below in our Recommended Tools section.