Our whole family loves these muffins for breakfast or a snack, and I love that Healthy
Traditions carries five of the ingredients I need to make them!
Banana Coconut Muffins
Servings: 24 muffins
Preparation Time: Approximately 1 hour, including 25 minutes bake time
Ingredients:
2 cups whole grain wheat flour
1 and 1/2 cups all-purpose wheat flour
1 cup shredded coconut
3 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups ripe bananas, mashed
1/2 cup coconut oil, melted
Directions:
Preheat oven to 400 degrees F.
Grease 24 muffin cups with coconut oil, or line with unbleached parchment baking cups.
In a large mixing bowl, combine whole grain flour, all-purpose flour, shredded coconut, baking powder, sea salt, cinnamon, and nutmeg. Whisk to combine thoroughly.
In a medium mixing bowl, combine sugar, eggs, and vanilla. Whisk to combine thoroughly. Stir in mashed banana with a flexible spatula. Add coconut oil to banana mixture, combining quickly to ensure that the oil does not cool enough to clump together.
Fold banana mixture into flour mixture, scraping the sides of the bowl to ensure that no dry pockets of flour mixture remain.
Divide evenly among 24 prepared baking cups. Bake for approximately 25 minutes, rotating pans halfway through that time. Muffins are done when a toothpick inserted in the center comes out clean.
Genessa in Carriere, MS, won a $100 Healthy Traditions gift certificate for this recipe and photo! Submit your recipes and photos here!
