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Caramelized Banana Coconut Chocolate Chip Muffins {Gluten-Free}

Makes 1-½ dozen muffins
Prep Time40 minutes
Cook Time30 minutes
Total Time1 hour 10 minutes
Calories:

Ingredients

  • cup plus 1 tablespoon unsalted butter, at room temperature
  • 4-½ cups banana sliced into approximately ¼ to ½-inch rounds (about 6 bananas)
  • 1 cup granulated sugar
  • 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
  • 1-¼ cup semi-sweet chocolate chips

Topping

  • 2 cups of the caramelized banana slices reserved from above
  • 1 cup shredded unsweetened coconut
  • ¼ cup melted unsalted butter
  • ¼ cup brown sugar

Instructions

  • Preheat the oven to 350 degrees F, and prepare your muffin tins with paper cups.
  • In a large sauté pan, with the heat set to medium-high, melt the tablespoon of butter.
  • 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.
  • 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.
  • Now fold in 2-½ cups of the caramelized bananas and the chocolate chips. (Save the remaining 2 cups of the bananas for the topping).
  • Add the batter to your paper cup lined muffin tins, filling each one about ¾ the way up.
  • 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 1-½ dozen muffins.
  • Bake in the preheated oven until the top is golden brown, and the muffins have solidified, about 25 to 30 minutes.
  • Let the muffins cool in the tins for at least 45 minutes before serving.

Notes

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.