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.

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Tropical Bananas

Ingredients:

• 4 bananas, cut lengthwise
• 1/2 cup pureed pineapple or 1/3 cup orange juice
• 3 tablespoons maple syrup
• a dash of rum (totally optional)
• 1 tablespoon coconut oil
• 1/2 cup unsweetened coconut flakes
• 1/2 cup pecans

Directions:

Preheat oven to 350 degrees.

Grease an 8 x 8-inch pan with coconut oil or whatever you’ve got on hand. Place cut bananas in the pan. Mix pineapple with maple syrup and optional rum and pour over bananas. Melt the coconut oil and toss with the coconut. Sprinkle evenly on top of the bananas.

Bake at 350 degrees until browned (about 8–10 minutes). Serve over a frozen dessert or plain and sprinkle on pecans at will!

Recipe submitted by Cheryl, Alexandria, VA.

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