Serves 12
35 min
Banana Coconut Muffins
Recipe GLPR5c9260ee9b9489
Moist and naturally sweetened banana muffins with a tropical coconut twist. Whole grain flours and a hint of lemon zest create a tender crumb, while a toasted coconut topping adds delightful texture and flavor. Perfect for a quick breakfast or brunch.
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Ingredients
¾ cup whole wheat pastry flour
½ cup white whole wheat flour
1½ teaspoons baking powder
¼ teaspoon fine sea salt
½ teaspoon lemon zest
1 cup mashed ripe banana
½ cup virgin coconut oil
¼ cup honey
1 large egg
1 teaspoon vanilla extract
¾ cup unsweetened shredded coconut
1 tablespoon turbinado sugar
Directions
Preheat your oven to 375°F. Prepare a 12-cup muffin tin by greasing each cup with coconut oil or inserting paper muffin liners.
In a medium bowl, whisk together the whole wheat pastry flour, white whole wheat flour, baking powder, sea salt, and lemon zest until evenly combined. Stir in ½ cup of the shredded coconut.
In another medium bowl, whisk together the mashed banana, coconut oil, honey, egg, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined; do not overmix. The batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full (approximately ¼ cup per cup). Sprinkle the remaining ¼ cup of shredded coconut over the tops of each muffin.
Sprinkle the turbinado sugar evenly over the coconut topping on each muffin.
Bake for 17 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be light golden brown.
Remove the muffin tin from the oven and let cool for 5 minutes. Transfer the muffins to a wire cooling rack and allow them to cool completely before serving.
