Coconut lime muffins

Sunday's are usually Waffle Days at the Jones Cottage or at least that's what we call them.  We really should just call them Breakfast Together Days.  

Today, we had these muffins with mangoes and coffee with real whipped cream (for Andrew and I) and scrambled eggs.  Andrew approved and Dylan kept asking for more!

Coconut lime muffins

Whisk together in large bowl:

2 c. gluten-free flour blend

1/2 c. unsweetened coconut

1 T baking powder

1/2 tsp salt

In medium bowl, whisk together:

zest from one lime

juice from one lime, approx. 1/4 c. and the rest of a one cup measuring cup with milk (approx. 3/4 c.)

2 eggs

1 c. brown sugar (if you don't have unsweetened coconut and must use the regular stuff reduce the sugar to 2/3 c. but really it's better to just use the unsweetened coconut!)

1/2 c. melted coconut oil (or whatever vegetable oil you may have on hand)

1 tsp vanilla

Add liquid ingredients to dry ingredients and mix until just combined.  Fill muffin tins 3/4 of the way full (about 12 of them, and they probably need to be greased if you aren't using the silicon things like I do.)  Bake at 400 degrees for 20 minutes or until a toothpick comes out clean. 

Banana Coconut Pecan Muffins (Corrected!)

These are great! I adapted this recipe from Karina's Kitchen. By the way, if you haven't checked out her blog...do so. It's full of yummy gluten free recipes.

Preheat oven to 375. Spray 8-12 muffins tins (I used the silicon deals).

Mix together in large bowl:
2 c banana puree (give or take a cup)
1/4 c brown sugar
1/4 c olive oil (I forgot this the first time I posted it! So sorry.)
1 T vanilla
1 egg

Sift together in a separate bowl:
1 c sorghum flour
1/2 c potato starch (or corn starch)
1 c unsweetened shredded coconut
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon, heaping
1/4 tsp nutmeg, heaping

Add dry ingredients into wet ingredients. Mix well. Add 1/2 c pecans if you like them. Spoon into the muffins tins...go ahead and fill the tins really full if you like! Bake for about 20 minutes. Let cool for ~5 min and then pop out of the tins.

These are excellent right away or the next day with peanut butter.

NOTE: I don't like a really sweet muffin...if you looked at the original recipe you might have noticed I increased the bananas a bit and cut the sugar back a lot. Feel free to add more sugar, but if your bananas are really, really ripe...well then these should be sweet enough. I also prefer the unsweetened shredded coconut. If you have regular, that will make the muffin sweeter too.

This is my contribution for Simply Sugar & Gluten Free's Slightly Indulgent Mondays.