• Katherine Arthurs

Gluten Free Coconut Banana Muffins with Whipped Honey + Cinnamon Butter

So many people text me for this recipe so...here it is!

I don't know if its the whipped honey + cinnamon butter or the moist (yes. I said and wrote that word) almond meal batter along with coconut whipped cream + coconut. Basically everything wins in these muffins.

Starting out with Pamela's Baking & Pancake Mix - you can't go wrong. If you have been following me for a little bit you will know, that we LOVE Pamela's in our house. I probably make the pancakes 2 times during the week. BUT until now, I hadn't made anything else besides pancakes.

UNTIL NOW! You too will be making these over and over again - I'm talking about the muffins. Add a few extra special ingredients and they will be your new favorite muffin recipe.

Gluten Free Coconut Banana Muffins with Whipped Honey + Cinnamon Butter

4 tablespoons butter, melted (I love using Vermont Creamery)

1/2 cup honey

2 eggs

1 cup bananas (about 2 whole bananas), mashed

1 3/4 cup Pamela's Baking & Pancake Mix

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup unsweetened shredded/flaked coconut (I love using Let's Do Organic)

1/4 cup coconut whipped cream (I used this brand)

1/2 chopped walnuts (optional)

Preheat oven to 350F. Prepare a muffin tray (12 muffins) with coconut oil spray or liners.

In a large mixing bowl beat together butter, honey, eggs and bananas. I used my stand mixer but a wooden spoon and some muscle would work too! Add remaining ingredients and mix together.

About about 2/3 cup of the batter into each muffin tin - top with a sprinkle of walnuts, if desired.

Bake for 20 minutes. Remove from oven and let sit in the trays for 5 minutes. Remove to a wire rack and let cool - or don't and slather with whipped honey + cinnamon butter.

Whipped Butter

4 tablespoons salted butter, softened

1/4 teaspoon cinnamon

1 teaspoon honey

In a small bowl, mix all the ingredients.