Banana and Coconut Muffins


The boys are all back at school now after the long summer holidays so I am back to baking for the lunch boxes.

These are gluten and dairy free and I  just top them off with a little brown sugar and cinnamon.

Makes 12 muffins.


3 large bananas

1 egg

100g buckwheat flour

50g desiccated coconut

60g tapioca/arrowroot flour

1 teaspoon gluten free baking powder

1 teaspoon bicarbonate of soda

75g icing sugar

100mls sunflower oil

50g brown sugar

1/2 teaspoon ground cinnamon


Preheat the oven to 180degrees Centigrade. Line a 12 hole muffin tin with paper cases.

Combine the brown sugar and cinnamon in a small bowl, set aside.

In a food processor, process the bananas and eggs.

Add the buckwheat, tapioca, coconut, baking powder, bicarb, icing sugar and oil, process again.

Pour the batter into the prepared paper cases, around 2/3 full.

Top with the brown sugar mix.

Bake for 18-20 mins, allow to cool on a wire rack.

23 thoughts on “Banana and Coconut Muffins”

  1. yum this looks delish I’ve been looking for a good muffin recipe I’ll have to try it! Thanks for the share ๐Ÿ™‚

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