Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free, Dairy-Free Banana Pineapple Muffin Cups with Zespri SunGold Kiwifruit Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 muffin cups
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Gluten Free, Dairy Free, Healthy
  • Diet: Gluten Free

Description

Delicious and healthy Muffin Cups that are gluten free, dairy free, and contain no added sugar. These muffins combine wholesome ingredients like gluten free oats, ripe bananas, tropical fruits, and coconut to create a naturally sweet and nutritious treat, perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 2 1/2 cups gluten free oats
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup cashews (finely chopped)
  • 1 tsp baking powder
  • 1/2 tsp ginger
  • 1/2 tsp salt

Wet Ingredients

  • 2 super ripe bananas (smashed)
  • 1 cup lite coconut milk
  • 1 egg
  • 2 egg whites
  • 2 tsp vanilla extract
  • 3 tbsp coconut oil (melted and cooled)

Fruit Toppings and Mix-ins

  • 2 large Zespri SunGold Kiwifruit (finely diced)
  • 1 cup pineapple (finely diced)
  • 1 large Zespri SunGold Kiwifruit (thinly sliced for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is properly heated by the time your batter is ready.
  2. Mix Dry Ingredients: In a large bowl, combine the gluten free oats, unsweetened shredded coconut, finely chopped cashews, baking powder, ginger, and salt. Stir these thoroughly to evenly distribute the baking powder and spices.
  3. Mix Wet Ingredients: In another bowl, combine the smashed ripe bananas, lite coconut milk, whole egg, egg whites, vanilla extract, melted and cooled coconut oil, finely diced Zespri SunGold Kiwifruit, and finely diced pineapple. Mix well until all the wet ingredients are fully incorporated.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined. Let the batter sit for 10 minutes to allow the oats to absorb some moisture and thicken the batter.
  5. Prepare Muffin Tins: Spray 24 regular-sized muffin tins with a non-stick cooking spray or use silicon muffin tins to prevent sticking.
  6. Fill and Decorate: Divide the batter evenly among the muffin tins. Smooth out the surface of each muffin with a spoon or spatula, then place a thinly sliced piece of Zespri SunGold Kiwifruit on top of each muffin for decoration and added flavor.
  7. Bake: Bake in the preheated oven for 25 minutes or until the muffins have a very light golden brown edge and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool completely on a wire rack for at least 30 minutes before carefully removing them from the tin to avoid breaking. Enjoy them immediately or store for later.
  9. Storage and Reheating: Freeze leftover muffins in a freezer-safe bag. When ready to eat, either thaw overnight in the refrigerator and enjoy at room temperature or warm in the microwave for 20 seconds for a cozy treat.

Notes

  • Ensure bananas are very ripe for natural sweetness without added sugar.
  • Use silicon muffin tins if you prefer an easier release and less oil spray.
  • You can substitute lite coconut milk with almond milk or other dairy-free alternatives if preferred.
  • The muffins freeze well and can be stored up to 3 months in the freezer.
  • For a nut-free version, omit the cashews or replace them with seeds such as pumpkin or sunflower seeds.
  • Be careful not to overbake to keep the muffins moist and tender.

Find it online: https://ivysrecipes.com/gluten-free-dairy-free-banana-pineapple-muffin-cups-with-zespri-sungold-kiwifruit-recipe/