Name: Banana Coconut Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: ¾ cup whole wheat pastry flour or white/regular whole wheat flour; ½ cup white whole wheat flour or regular whole wheat flour; 1 ½ teaspoons baking powder; ¼ teaspoon fine sea salt; ½ teaspoon lemon zest (the zest from about about ½ medium lemon); 1 cup mashed ripe banana (from about 3 bananas); ½ cup virgin coconut oil, melted; ¼ cup honey; 1 large egg, preferably at room temperature; 1 teaspoon vanilla extract; ¾ cup unsweetened shredded coconut, divided; 1 tablespoon turbinado (raw) sugar

Banana Coconut Muffins

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.

35 min total 15 min prep 20 min cook 12 212 cal

Instructions

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1 Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t require any grease).
2 In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in ½ cup of the shredded coconut.
3 In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
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 shredded coconut. Sprinkle the tops with the raw sugar.
5 Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.