You might believe that all gluten-free muffins are bland and tasteless, but this recipe will show you how to make the moistest, tastiest, and finest muffins you’ve ever had!
Additionally, the raspberries in the recipe offer even more nutrients to the muffins while balancing the sweetness of the bananas and maple syrup.
According to the U.S. Department of Agriculture, a serving of coconut contains the following nutrients in reference daily intake (RDI) amounts:
- Manganese: 20% of the RDI
- Copper: 15.4% of the RDI
- Selenium: 4% of the RDI
- Iron: 3.9% of the RD
- Phosphorus: 3% of the RDI
- Potassium: 2.7% of the RDI
- Zinc: 2% of the RDI
- Magnesium: 2% of the RDI
With the exception of B vitamins like folate and thiamine, coconut is not particularly high in vitamins.
These muffins contain a variety of vitamins and minerals that all contribute to general wellness in different ways. If you’re trying to reduce weight but still have a sweet tooth, the muffins are ideal because they are gluten-free and don’t have any added sugar.
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Raspberries are a great source of antioxidants, vitamin C, vitamin k, folate, vitamin e, iron, potassium, manganese, thiamin, riboflavin, niacin, pantothenic acid, vitamin B-6, calcium, magnesium, phosphorus, zinc, and copper. Bananas are rich in potassium and fiber, calcium, manganese, magnesium, iron, folate, niacin, riboflavin, and B6
Gluten-Free Coconut Banana Muffins
Ingredients
- 2 large ripe bananas
- 2 eggs
- 1 cup raspberries
- 1 cup desiccated coconut
- 3 tablespoons maple syrup
- 1/3 cup Almond Butter
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions:
Set the oven to 180°C and mash the bananas with the almond butter in a bowl. Add the remaining ingredients, combine, and then fold the berries in.
Fill the muffin tin holes with the mixture, line the holes with baking paper, and bake the muffins for 35 minutes, or until golden.
After that, remove them from the oven, allow them to cool slightly, and serve with coconut or plain yogurt.
