Banana, coconut and roasted macadamia nuts….all my favourite flavours in one muffin! These have a lovely soft texture and are very flavoursome. Our boys thoroughly enjoy these muffins for breakfast.

I made this muffin for the first time last year and each time I’ve made them since, I’ve experimented a little with different flour combinations and ratios until I was finally happy with the texture.

I use Multix Muffin Wraps. They’re wonderful liners to use for gluten free muffins, as nothing sticks to them. It’s so disappointing when you peel off a normal paper muffin case and half of you muffin is stuck to the paper.

Recipe Update: This recipe now includes ounce and cup measurements. To make the conversions easier, I have increased the tapioca starch and rapadura sugar by 3 grams, and I have reduced the sorghum flour by 5 grams. All cup measurements are firmly packed.

Makes 12 muffins

Ingredients
Dry
100g (3.5 ounces or ¾ cup plus 1½ teaspoons) superfine white rice flour
88g (3.1 ounces or ¾ cup minus 1 tablespoon) tapioca flour
50g (1.8 ounces or ⅓ cup) sorghum flour
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) xanthan gum
½ teaspoon (2.5ml) bicarbonate of soda (baking soda)
½ teaspoon (2.5ml) salt
Wet
130ml (½ cup plus 1 teaspoon) coconut oil, melted and cooled
280ml (1 cup plus 2 tablespoons) dairy free milk of choice, at room temperature
1 teaspoon (5ml) pure vanilla extract
2 large eggs, at room temperature
Stir Through
153g (5.4 ounces or 1 cup plus 1 tablespoon) rapadura sugar
120g (4.2 ounces or 1⅓ cups) shredded coconut (long coarse strands, not desiccated)
170g (6.0 ounces or ⅔ cup) mashed over ripe bananas
100g (3.5 ounces or ¾ cup) roughly chopped macadamia nuts
Sugar Topping
27g (1.0 ounces or 3 tablespoons) rapadura sugar
2 teaspoons (10ml) ground cinnamon

Preheat the oven 160C and line a muffin tin with muffin wraps.

In a small bowl combine the sugar topping ingredients and set aside.

Spread the nuts onto a baking tray and bake for 8-10 minutes or until lightly golden. Keep a close eye on them, you don’t want them to burn.  Transfer to a bowl or plate to cool.

Sift all the dry ingredients together except the sugar and shredded coconut, stir those through after. Then make a well in the centre. In a jug, whisk together the milk, eggs and vanilla, and then pour into the well.Next, add in the melted coconut oil and mashed banana, before gently folding with a metal spoon until it’s just combined.

Now gently stir through the cooled roasted nuts, but do not over mix.

Fill each muffin hole right to the top

and then sprinkle over the cinnamon sugar, it’s approximately just over ½ a teaspoon of topping per muffin.

Bake for approximately 25-27 minutes. Once cooked allow them to sit for a couple of minutes before carefully transferring to a wire rack.

Serve warm or at room temperature.

These muffins can be frozen and reheated in the microwave, but the sugared topping will be soft and moist.

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8