About this recipe

These naturally sweetened banana coconut muffins taste like a tropical treat. They're so tender and flavorful, I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen 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!