Banana Scoffins

Gluten Free Gluten Free Gluten Free Gluten Free
(Serves 12)
Super quick and delicious, these ‘scoffins’ are somewhere between a muffin and a scone.


  • 1⁄2 cup fine almond meal
  • 1 cup desiccated coconut
  • cup plus 1 tablespoon coconut flour
  • 1⁄4 cup true arrowroot / tapioca starch
  • 4 ripe bananas, mashed with a fork
  • 4 tablespoons rice malt syrup
  • 1⁄4 cup coconut cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 tablespoon lemon juice


  1. Preheat oven to 180°C (170°C if fan-forced). Line a large tray with baking paper and set aside.
  2. In a large bowl, combine all ingredients together well.
  3. Form into approximately 12 balls (NOTE: the mixture is quite soft so the balls will be loose) and gently place onto tray.
  4. Bake for 15-20 minutes until lightly golden brown and allow to cool for a further 10 minutes on a wire rack. Serve with an abundance of Quick Jam [See Making Peace Before You Eat, pg 32] and coconut yoghurt.

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