hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Coconut Banana Muffins with Raspberry Icing

Coconut Banana Muffins with Raspberry Icing


Happy Sunday everyone! This was my first time using coconut flour in a recipe & i think it turned out pretty great! These muffins are *drumroll please* vegan, gluten-free, soy-free, and oil-free! So....bye pesky allergens! In all honesty though, I forgot to add coconut oil, but this recipe ended up not needing it (probably because of the bananas ). The 'icing' is optional, but gives the muffins a 'je ne sais quoi' in my opinion. Makes about 12 muffins. Let me know what ya think! <3

Coconut Banana muffins:
• 1 cup gluten-free flour mix (I used Arrowhead Mills' heritage blend, but works with almond flour too!)
• ¼ cup coconut flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 overripe bananas
• ¼ cup + 1 tablespoon unsweetened almond milk
• 2 flax eggs (or 1 egg, 2 egg whites for non-vegan option)
• ¼ cup coconut sugar
• ¼ cup shredded coconut
• 2 teaspoons vanilla extract
• 1 ½ teaspoons ground cinnamon  
• 1 tablespoon lemon juice

Raspberry icing:
• ½ cup fresh raspberries
• 2 tablespoon coconut butter (i love Artisana's!)
•  ¼ cup unsweetened almond milk
•  ¼ cup + 1 tablespoon arrowroot starch
• 1 ½ tablespoons coconut sugar

  Preheat oven to 350 degrees F. In a 12 cup muffin pan, spray/coat cups with coconut oil, and set aside. 

2. In a blender, add bananas, lemon juice, coconut sugar, vanilla extract, and almond milk. Blend on medium high until bananas are essentially broken down to liquid form. 

3. In a medium bowl, add remaining dry ingredients (flours, powders, shredded coconut, cinnamon) and stir. Slowly pour in banana and add flax egg (or regular eggs for non-vegan option). Stir with whisk or spoon until no dry flour clumps remain. Batter will be a bit sticky, but it's ok! I was surprised with how much these rose during baking. 

4. Scoop batter into muffin cups, adding about ¼ cup at a time. Fill each muffin cup equally, until no batter remains.

5. Bake for 25-35 minutes, until muffins are golden brown on top. My oven is a little wonky, so usually I leave my baked goods in on the longer side. Also could toothpick test at the 25 min mark just to be safe. :)

5. Take muffins out of the oven, and let cool for about 10 minutes. While you're waiting, make the icing! In a small food processor (or nutribullet), add coconut butter, sugar, almond milk, arrowroot starch, and raspberries. Pulse until raspberry seeds are fully broken down, and mixture has a lovely pink hue! Empty icing into a small bowl, and heat in a microwave for about 10-20 seconds. Take out of microwave and mix. The icing should thicken after a couple minutes of stirring (if you want you can also leave it covered in the refrigerator until you want to ice the muffins). 

6. Once the icing is ready, simply dip the top of each muffin in the icing bowl. Repeat until no icing remains, and garnish with extra shredded coconut and/or fresh raspberries!

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