2 cups gf flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon Dash of freshly grated nutmeg 1/4 teaspoon salt 2/3 cup toasted walnuts (coarsely chopped) 1/4 cup sweetened coconut 2 large eggs, lightly beaten 3/4 cup brown sugar 3 very ripe bananas, mashed 6 Tablespoons vegetable oil 1 teaspoon vanilla
In a medium bowl, whisk together the gf flour, baking powder, baking soda, cinnamon, nutmeg and salt. Stir in the walnuts and coconut. Set aside.
In a large bowl, whisk together the eggs, brown sugar, bananas, vegetable oil and vanilla.
Add the dry ingredients to the wet ingredients and stir until just combined.
Divide the batter among muffin cups. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Let cool for 2-3 minutes before removing the muffins from the pan. If not serving hot, let cool on a rack. These are better served the day they are made.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product click on the link below in our Recommended Tools section.