Banana Coconut Muffins Recipe

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 (zest from 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

Instructions: 1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease all 12 cups of your muffin tin with butter or line with muffin liners if needed.

In a medium bowl, whisk together the flours, baking powder, salt, and lemon zest. Stir in ½ cup of the shredded coconut. 

In a separate medium bowl, whisk together the mashed banana, melted coconut oil, honey, egg, and vanilla. 

Pour the wet ingredients into the dry ingredients and stir until just combined. 

Divide the batter evenly between the muffin cups (about a scant ¼ cup batter each). Sprinkle the tops of the muffins with the remaining ¼ cup shredded coconut, then sprinkle with the raw sugar. 

1. Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. 2. Transfer the muffins to a cooling rack and let them cool before serving. 3. Enjoy your delicious coconut banana muffins!