Gluten-free banana, coconut and berry muffins

Share this recipe!

Prep 25minBake 25minMakes about 12

Often gluten-free muffins have little substance – they lack not only flavour but also texture. These ones however, thanks to a clever combination of gluten-free flours, along with three forms of coconut and loads of fruit, will not disappoint. They are also dairy-free.


200g (1⅓ cups) brown rice flour
40g (¼ cup) quinoa flour
30g (¼ cup) arrowroot
1 tablespoon gluten-free baking powder
2 teaspoons ground cinnamon
135g (¾ cup) coconut sugar
75g (¾ cup) desiccated coconut
200g frozen mixed berries, such as raspberries, blackberries and blueberries (see Baker's Tips)
2 eggs, at room temperature
160ml (⅔ cup) coconut milk
80g coconut oil, melted and cooled slightly
2 teaspoons apple cider vinegar
2 teaspoons natural vanilla extract or essence
2 large (about 200 g each) ripe bananas
extra thawed frozen and/or fresh berries (optional), to decorate
icing sugar (optional), to sprinkle

25g (¼ cup) flaked coconut
2 tablespoons coconut sugar

  1. Preheat the oven to 190ºC (170ºC fan-forced). Line 12 x 80ml (⅓ cup) muffin tray holes with muffin paper cases.
  2. Sift together the flours, baking powder and cinnamon into a large mixing bowl. Stir in the sugar and desiccated coconut. Gently stir in the frozen berries.
  3. Use a fork to whisk together the eggs, coconut milk, coconut oil, vinegar and vanilla until well combined. Mash the bananas and then stir them into the egg mixture. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined, being careful not to break up the berries. Spoon the mixture into the paper cases, dividing evenly.
  4. To make the topping, combine the coconut and sugar and sprinkle over the muffins.
  5. Bake for 25-30 minutes or until the muffins are golden and cooked when tested with a skewer. Cool for 3 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature topped with the extra berries and dusted with icing sugar, if desired.
Baker's Tips
  • There's no need to thaw the frozen berries before using them in this recipe.
  • You can replace the mixed berries with frozen blueberries, blackberries or raspberries.
  • These muffins are best eaten the day they are baked, however 
they freeze really well – wrap individually in plastic wrap and then seal in a plastic bag or airtight container. Freeze for up to 3 months. Thaw at room temperature.


This recipe is from Anneka's SBS Food online column Bakeproof: Gluten-free baking. Click here for more Bakeproof columns and recipes.

Photography by Alan Benson.