Ingredients
– ¾ cup whole wheat pastry flour or regular whole wheat flour
– ½ cup regular whole wheat flour
– 1 ½ teaspoons baking powder
– ¼ teaspoon fine sea salt
– ½ teaspoon lemon zest (from about half a medium lemon)
– 1 cup mashed ripe banana (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
Instructions
1-First, preheat the oven to 375 degrees Fahrenheit and grease a muffin tin or line it with papers. This sets the stage for even baking and helps release the muffins easily.
2-Next, in a medium bowl, whisk together the flours, baking powder, salt, and lemon zest, then stir in half of the shredded coconut for that extra texture.
3-In another bowl, whisk the mashed banana, melted coconut oil, honey, egg, and vanilla extract until smooth. This wet mixture forms the heart of the flavorful banana coconut muffins.
4-Combine the wet and dry ingredients, stirring just until mixed to avoid tough muffins, then divide the batter into 12 muffin cups.
5-Sprinkle the remaining shredded coconut and turbinado sugar on top for a crunchy finish.
6-Bake for 17 to 20 minutes, checking with a toothpick for doneness.
7-Once baked, cool the muffins on a rack to maintain their light, spongy texture, perfect for a quick breakfast or snack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 To make vegan, replace egg with flax egg or another substitute.
❄️ Muffins freeze well for later enjoyment.
🍯 Maple syrup can substitute honey but may slightly change texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 muffin