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  • Choconanacoco Muffins (Gluten Free)

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    Choconanacoco Muffins (Gluten Free)
    Prep time:
    Cook time:
    Servings: 12 Muffins
    by Tracy Davis
    1 recipe
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    I wanted to find a healthy pre-run breakfast for my cousin and I. My cousin has celiac sprue, and she can't tolerate any form of gluten. Since it is very difficult to make moist gluten free breads, I used ALL NATURAL GLUTEN FREE CAFE: ALL PURPOSE BAKING MIX. Never have I had such wonderfully moist and delicious gluten free bread products before. I think the bananas had a positive effect as well!

    Ingredients

    • 1 1/2 C. all-purpose flour (or gluten free all purpose baking mix)
    • 1/2 C. Splenda baking blend
    • 1/2 C. baking cocoa
    • 1 tsp. baking soda
    • 1/2 tsp. salt
    • 1/4 tsp. baking powder
    • 1 1/2 C. mashed ripe bananas
    • 1/3 C. canola oil
    • 1 egg
    • 1 C. flaked coconut

    Directions

    1. Preheat oven to 350 degrees.
    2. In a large bowl, combine the first six ingredients.
    3. In a small bowl, combine bananas, oil and egg, and flaked coconut; stir into dry ingredients just until moistened.
    4. Fill greased muffin cups, (I use paper cupcake liners) three fourths full.
    5. Bake at 350 degrees for 20-25 minutes or until muffins test done.

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