Coconut has always been one of my favorite flavors. From desserts to savory dishes, if it’s made with coconut, I’m all for it.
Can you imagine my frustration when my children refused to eat anything that has coconut in their desserts? For years, they gave me a hard time. That meant I can’t use it as a topping, no macaroons or anything covered with this delectable ingredient.
But know what? Persistence do pay off. Recently, I got a big bag of shredded coconut from a friend. Since I haven’t made anything with shredded coconut for years, the kids got really curious.
After letting them taste, they finally accepted (and liked) the unique texture and flavor. Of course, I grabbed this opportunity to make something delicious.
That’s when these coconut banana muffins was born!
Since then, these have been brought to potlucks and even given as gifts. No one can tell that these are gluten free or vegan. All they know is that these muffins are super moist, yummy and with the right amount of sweetness.
As I always say “Don’t say you don’t like it until you tried it.”
1 package Bears Gluten Free Muffin Mix
5 Tbs. coconut oil
1 large banana mashed
2 Tbs. flax meal
6 Tbs. lukewarm water
3 Tbs. non dairy milk (I used Coconut Milk)
1/2 tsp. ground cinnamon
1/2 cup shredded coconut (I used the sweetened one)
Preheat the oven to 355 degrees.
Line muffin tins with cupcake liners or silicone cupcake cups (This recipe will make 12 muffins).
In a small bowl, combine the flax meal and water. Set aside from at least 5 minutes until it thickens like the consistency of an egg.
In a big bowl, stir in the cinnamon with the muffin mix.
Add the coconut oil, mashed banana, non dairy milk and flax mixture.
Stir until well combined. Make sure not to over mix.
Fill the prepared muffin tins with the batter.
Top each cavity with the shredded coconut.
Bake in the oven for 25- 30 minutes or until a toothpick is inserted in the middle and comes out clean.
Cool for at least 5 minutes before serving.
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