Whole Wheat, Toasted Coconut, Banana Muffins
Servings: 22–24 muffins
Preparation Time: 15 minutes
Ingredients:
- 3 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- 3/4–1 cup sugar (granulated or whole brown)
- 1 cup melted coconut oil
- 1 tablespoon water
- 3 eggs
- 5 overripe bananas, coarsely mashed
- unsweetened, dried coconut flakes or chips
Directions:
Preheat oven to 325 degrees F.
Whisk the flour, baking soda, baking powder, salt, nutmeg, and cinnamon in a medium bowl. Set aside.
Beat the vanilla, sugar, coconut oil, water, and eggs in a large bowl until well blended. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among 22–24 muffin cups with paper liners. Sprinkle tops generously with dried coconut.
Bake the muffins in preheated oven for around 20–25 minutes. The coconut will be golden brown and a toothpick inserted into the center of a muffin will come out clean.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
