Gluten Free Pina Colada Banana Muffins
 
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These Gluten Free Pina Colada Banana Muffins with Cool Whip topping are a hybrid between a muffin and a cupcake. They have a sweet pineapple flavor with a coconut undertone. Top with Cool Whip for a little indulgence.
Author:
Recipe type: Dessert
Serves: 24 muffins
Ingredients
  • 2 eggs
  • 1 cup coconut oil, melted and cooled to touch
  • 4 small bananas, mashed
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon xanthan gum
  • ¼ teaspoon cinnamon
  • 1 cup coconut flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 cup chopped fresh pineapple, plus more for topping
  • 1 container Cool Whip
Directions
  1. Preheat oven to 350 degrees and line muffin tins with paper liners. Set aside.
  2. In a large mixing bowl or stand mixer, beat together coconut oil, sugar, and brown sugar until smooth. Add eggs one at a time and beat for 30 seconds, scraping down the sides as needed. Add vanilla and mix until incorporated.
  3. In a smaller mixing bowl, sift together baking powder, baking soda, salt, xanthan gum, cinnamon, coconut flour, brown rice flour, potato starch, and tapioca starch. Add half of dry ingredients to wet mixture and mix on low until combined.
  4. Mash bananas and add to batter. Mix on low until combined. Add remaining dry ingredients and mix on low until combined. Fold in chopped fresh pineapple.
  5. Fill muffin tins ½ way full and bake at 350 degrees for 23-25 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean. Remove from oven and allow to cool in tins for 3-5 minutes. Remove from tins and cool on cooling rack until completely cooled.
  6. Add a spoonful of Cool Whip and a few pineapple chunks to the tops of the muffins before serving. Serve immediately.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-pina-colada-banana-muffins/