This recipe could be called Gluten Free Coconut Banana Bread Blueberry Muffins… but I thought that was too much of a mouthful.

Gluten Free Coconut Banana Blueberry Muffins

Gluten Free Coconut Banana Blueberry Muffins

I’d rather save the mouthful for these yummy muffins. They are so moist and delicious and the coconut makes them nice and chewy too.

Gluten Free Coconut Banana Blueberry Muffins

Gluten Free Coconut Banana Blueberry Muffins

And then the explosion of blueberry in each bite. Holy cow. It’s like a summer blueberry par-tay in your mouth. (Did I really type that? Oh dear, I did. There is something wrong with the way I think. Clearly.)

Gluten Free Coconut Banana Blueberry Muffins

I had too much fun building things out of my muffins. One of the best parts of writing a food blog is playing with my food for pictures. Obviously.

Did I mention that these are gluten free and have no added sugar? So you can eat them and not feel bad about it. And I can eat them without my stomach hurting.

Gluten Free Coconut Banana Blueberry Muffins

I have a lovely bunch of coconut (blueberrymuffins!). Dedileedee.Here they are standing in a row. Bumbumbum. Big ones, small ones, some as big as your head. Oh dear, someone stop me. I am singing as a type.

Actually, these muffins, among other recipes that I will be sharing with you this week make me very proud and happy. When I first started with all of this stomach stuff and then was told to go gluten free, I thought, “Oh no. No breakfast. No muffins. No pizza. No pasta. Life is OVER.”

Gluten Free Coconut Banana Blueberry Muffins

And yet another muffin tower. Yep it’s fun to build things out of muffins. Especially coconut banana blueberry muffins.

But you know what? Going gluten free and having to relearn what my body can eat without pain is actually a good thing. My days as a foodie are not over. The dietary restrictions actually make me appreciate food even more than before (which is hard because of my Italian genes and the fact that I am pretty sure that somewhere in my body lives a Sicilian grandma just waiting to come out~ Hello Sofia Petrillo). It also forces me to be more creative and think outside my food box. Before when my options were limitless, I might not have made these muffins or some of the other desserts that I am going to share with you soon. And you know what? My life is a better with these muffins in them.

Gluten Free Coconut Banana Blueberry Muffins

Gluten Free Tropical Blueberry Muffins

I mean just look at these lovelies. How can they not start your morning off on a good note?

Gluten Free Coconut Banana Blueberry MuffinsGluten Free Coconut Banana Blueberry Muffins

Gluten Free Tropical Blueberry Muffins

Gluten Free Tropical Blueberry Muffins

Gluten Free Coconut Banana Blueberry Muffins

Gluten Free Tropical Blueberry Muffin topped with a honeyed ricotta yogurt mixture

Ingredients

  • 2 ripe bananas
  • 1/2 cup apple sauce (I used sugar free)
  • 1 cup of gluten free oat flour
  • 2 cups of gluten free rolled oats
  • 1/4 cup skim milk (or almond or soy or coconut milk if you can’t do dairy)
  • 1/4 cup honey
  • 1 tbs cinnamon
  • 1 tsp baking powder
  • 1 egg
  • 1 egg white
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp coconut extract
  • 3 cups blueberries

How to Make

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mash your overripe bananas.  Add your apple sauce, honey, egg, egg whites, coconut extract and mix until combined.
  3. In a second bowl, stir together your coconut flakes, rolled oats, baking powder and cinnamon.  When combined, pour slowly into your mixer’s bowl.  Stir together to combine.  When combined, fold in your blueberries.
  4. Spray a muffin pan with nonstick spray.  Fill each tin with approximately 1/3 cup of batter.
  5. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. To take to the next level, top with honeyed ricotta yogurt glaze (recipe follows).

Honeyed Ricotta Yogurt Glaze

Ingredients

  • 1 cup fat free ricotta
  • 1/2 cup plain yogurt
  • 1 tsp coconut extract
  • 2 tbs honey
  • 1/2 cup coconut flakes

How to Make

  1. In a small bowl mix all the ingredients together. Top a muffin with the mixture just prior to serving. Refrigerate the rest until ready to use.

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