Banana Coconut Muffins

Instructions

1. 1

   Preheat Oven to 375°F. If necessary, grease all 12 cups of your Muffin Tin with Butter or Muffin Tin liners (my pan is non-stick and didn't require any grease).

2. 2

   In a Mixing Bowl, whisk together the Wheat Flour, Baking Powder, Sea Salt and Lemon Zest. Stir in ½ cup of the Unsweetened Shredded Coconut.

3. 3

   In a separate, Mixing Bowl, whisk together the mashed Banana, Coconut Oil, Honey, Large Egg and Vanilla Extract.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup Unsweetened Shredded Coconut. Sprinkle the tops with the Turbinado Raw Sugar.

5. 5

   Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a Wire Rack and let them cool.

Notes

Notes Recipe adapted from Smitten Kitchen’s Double Coconut Muffins. Make it vegan: All you’ll need to do is replace the egg with a flax egg. I haven’t tried this substitution myself, but it should work. Make it gluten free: Based on similar recipes, Bob’s Red Mill gluten-free all-purpose blend should work well. Freeze it: The muffins freeze well!