Gluten-free banana, coconut, oat muffins

I recently returned from the most fabulous vacation on the island of Kauai. As a means of recreating the relaxing mornings spent watching surfing and eating fresh tropical fruit, I whipped up these muffins. In hind-sight I should have added a bottle of rum to really recreate the vacation experience.
Mahalo and enjoy your muffins!

Banana Coconut Oat Muffins (1 dozen plus a few extra)

be sure that all wet ingredients are at room temperature so that the coconut oil doesn't clump up

1 1/2 c. Bob's Red Mill All-purpose Flour
1 c. gluten-free oats
1/4 c. sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
2 egg whites
3/4 c. almond or soy milk
1/3 c. agave syrup
1/4 c. coconut oil (liquid form)
1/4 tsp coconut extract
2 big bananas, mashed
1/2 c. toasted coconut

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray.
Sift together the first 7 ingredients. Then, combine egg whites through coconut extract and beat slightly. Now, add the bananas and toasted coconut, and stir to combine. Add the wet mixture to the four mixture and fold together just until combined, be careful not to over mix. Spoon batter into prepared muffin cups and bake for 15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and remove from the pans.