These gluten-free tropical muffins are like a beach vacation for your mouth, minus the sand.
We aspirationally buy bananas. They are so bright and firm and yellow, with just a touch of green. We bring them home and proudly display them on a hook installed just for bananas. The things we might make, fried bananas, smoothies, bacon banana scrambled eggs, or straight up for our snacking pleasure.
But then… slowly it happens.
They don't say anything, they grow tired of waiting to be enjoyed, they (like all of us as we age) get a little softer and sweeter (Raj disagreed and said some people get more bitter. Those people are the banana peels). The green fades away and the bright yellow darkens until there are sad aged bananas hanging from the banana hook on the counter.
This isn't where the life of the banana ends, oh no. Just a location change, as those aged banana's go into the freezer. Of course, we need to purchase more bananas: those firm bright yellow and green symbols of hope. It is a hopeful cycle but can leave you with an entire designated area of your freezer for these bananas living out their “golden years”.
“…those firm bright yellow and green symbols of hope”
Eventually, those bananas need to be transitioned into their final resting place. We have a variety of banana-based baking options, but we always have a plethora of bananas in our freezer. But this time was different. We had sad bananas AND mangos on the counter! So the best choice was a new recipe, gluten-free tropical muffins.
Not only did gluten-free tropical muffins use up some of those freezer bananas, they also made the house smell amazing, like a tropical beach vacation!
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Gluten Free Tropical Muffins
- Total Time: 40 minutes
- Yield: 10 muffins 1x
Description
These gluten-free tropical muffins are like a beach vacation for your mouth, minus the sand.
Ingredients
- 3 overripe bananas (can be previously frozen)
- 1/2 cup mango (can be previously frozen)
- 1/2 cup coconut oil
- 1/2 tsp baking soda
- 2 eggs
- 1/4 cup honey
- 1 tsp vanillia
- 1/2 cup coconut flour
- 1 cup unsweetened shredded coconut
- 1/2 tsp salt
Instructions
- Preheat oven to 350F.
- Mash bananas, mango, honey, coconut oil and eggs together.
- Mix in vanillia.
- In a separate bowl combine coconut flour, shredded coconut, baking soda and salt together.
- Add to the mashed fruit and stir until just moist, or combined.
- Drop into lined muffin tins, about 2/3 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let cool and enjoy!!
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Baking
- Method: bake
Keywords: gluten free muffins, paleo muffins, tropical muffins, gluten free
Oh my MY!! These are amazing!! I will. Definitely be making them all the Time!
How much baking soda do you use YOU? It isn’t actually written in the ingredients so I just guessed and used 1/2 tsp
Thanks for the awesome Recipe!!!
★★★★★
Oh man, I can’t believe we missed that. Thanks for letting us know Christina and I’m glad you liked it – they are really good! And your guess was absolutely right (just asked Holley how much)! I’ve updated the recipe, thank you!