Caramelized Banana-Coconut-Chocolate Chip Muffins {Gluten-Free Recipe}

Caramelized Banana-Coconut-Chocolate Chip Muffins {Gluten-Free Recipe}You know that I adore a lovely brunch, right?  Well let’s make it a gluten-free brunch this weekend.  And not just because — but because that way my oldest son and husband can partake in all of it!

I think the best gluten-free treats, are those that are inherently gluten-free.  So I try to develop my gluten-free baking recipes that way — without thinking in terms of substitutions, but just about what combination of ingredients will blend well together and taste delicious!Caramelized Banana-Coconut-Chocolate Chip Muffins {Gluten-Free Recipe}These muffins could really be a big round, layer cake, with a lovely spiced vanilla buttercream.  (And there’s an idea definitely worth trying one day!)

Now, these divine bundles of caramelized goodness don’t behave quite like a gluten-full muffin would.  They will fall apart a bit as you eat them and melt in your mouth.

Did I mention you’ll also be biting into buttery deliciousness with bits of chocolate!?

Caramelized Banana-Coconut-Chocolate Chip MuffinsWhether or not you have people in your life you have to be gluten-free, as I do, this recipe will a huge hit for everyone!

Stay tuned for a super tasty frittata coming up on Thursday!  This is only the beginning of the incredible brunch we’re building for the weekend!

Caramelized Banana Coconut Chocolate Chip Muffins {Gluten-Free}
Prep time
Cook time
Total time
Makes 1-1/2 dozen muffins
  • ⅔ cup, plus 1 tablespoon unsalted butter, at room temperature
  • 4-1/2 cups banana, sliced into approximately ¼ to ½-inch rounds (about 6 bananas)
  • 1 cup granulated sugar
  • ⅓ cup light brown sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ½ cup buttermilk
  • 1 cup coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1-1/4 cup semi-sweet chocolate chips
  • 2 cups of the caramelized banana slices (reserved from above)
  • 1 cup shredded, unsweetened coconut
  • ¼ cup melted, unsalted butter
  • ¼ cup brown sugar
  1. Preheat the oven to 350 degrees F, and prepare your muffin tins with paper cups.
  2. In a large sauté pan, with the heat set to medium-high, melt the tablespoon of butter.
  3. Add the banana slices to the hot pan. You should hear a sizzle when they hit the pan -- if you don't the pan's not hot enough. Wait for the sizzle! Cook the bananas until both sides are nicely caramelized, about 1 minute per side. They should have a beautiful golden brown "crust" on each side when they're done. Set them aside to cool to room temperature.
  4. In a large mixing bowl, combine the ⅔ cup butter with the sugars, salt, and cinnamon. Use a fork to blend the eggs into the mixture. Then mix in the vanilla and butter milk. Once everything is fully incorporated, sift in the coconut flour, baking soda and baking powder, and stir just to blend.
  5. Now fold in 2-1/2 cups of the caramelized bananas and the chocolate chips. (Save the remaining 2 cups of the bananas for the topping).
  6. Add the batter to your paper cup lined muffin tins, filling each one about ¾ the way up.
  7. Make the topping by mixing the remaining 2 cups of caramelized banana with the shredded coconut, melted butter and brown sugar. Evenly distribute the topping mixture amongst the 1-1/2 dozen muffins.
  8. Bake in the preheated oven until the top is golden brown, and the muffins have solidified, about 25 to 30 minutes.
  9. Let the muffins cool in the tins for at least 45 minutes before serving.
If your sauté pan isn't large enough to accommodate all of the banana slices, do it in two batches, using half of the tablespoon of butter each time.

1 hour, 45 minutes ahead: Make the batter and topping, and assemble in the muffin tins.
1 hour, 15 minutes ahead: Bake the muffins and let them cool.
These can be make a day ahead of time, and stored in an airtight container.  Warm them just a bit before serving.  You can also freeze the baked muffins for up to two weeks in an air-tight container.  Defrost them in the refrigerator 1 day ahead of time, and again, warm them a bit before serving.


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