Banana Coconut Muffins

makes 12 muffins

1 c. Zocalo Sweet Potato Flour

2/3 c. Zocalo Amaranth Flour

1/4 c. sugar

1 tsp. vanilla extract

2 tsp. baking powder

1/2 tsp. salt

1 c. shredded coconut

1/2 c. raisins

2 bananas, mashed

1 egg

1/2 c. milk or soy milk

1/4 c. brown sugar

3 Tbl. canola oil

1 tsp. xanthan gum

Topping:

1/3 c. shredded coconut

2 tsp. sugar

1/4 tsp. cinnamon

*mix all ingredients in small dish and reserve until end

Preheat oven to 375 degrees F.  In a bowl combine egg, milk, oil, vanilla, and mashed banana.  Cream in sugar and brown sugar until smooth.  In a separate bowl combine sweet potato flour, amaranth flour, baking powder, salt, coconut, xanthan gum, and raisins.  Add dry mixture to liquid mixture and stir until completely combined.  Distribute batter into 12 lightly greased muffin cups.  Sprinkle topping evenly over batter.  Bake for 25 minutes.

Recipe developed by in-house Baker, Heather Curtis.