Banana Coconut Muffins

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 (the zest from about 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

Steps

1. 1

   Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t require any grease).

2. 2

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

3. 3

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

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup shredded coconut. Sprinkle the tops with the raw sugar.

5. 5

   Bake for about 17 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.