Whole Wheat Banana Coconut Muffins
Ingredients
Dry Ingredients
-
2
cups
white whole-wheat flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
4
large
ripe bananas
-
½
cup
coconut sugar
-
¼
cup
coconut oil
-
½
cup
lite coconut milk
-
2
tablespoons
lite coconut milk
-
1
teaspoon
pure vanilla extract
-
¼
teaspoon
coconut extract
Coconut Topping
-
1
cup
flaked coconut
-
extra
optional
coconut sugar for sprinkling
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mash the bananas and mix in the coconut sugar, coconut oil, coconut milk, vanilla extract, and coconut extract.
- Gradually stir in the dry ingredients until just combined, then fold in ¾ cup of the flaked coconut.
- Fill the muffin liners three-quarters full and sprinkle with additional coconut sugar and the remaining flaked coconut.
- Bake for about 22 minutes or until a toothpick comes out clean.
- Cool on a wire rack and store covered at room temperature or freeze for later.
Nutrition Facts (estimated)
Servings
14 muffins
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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