Healthy 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
-
1
cup
mashed ripe banana
-
½
cup
virgin coconut oil, melted
-
¼
cup
honey
-
1
large
egg
-
1
teaspoon
vanilla extract
-
¾
cup
unsweetened shredded coconut, divided
-
1
tablespoon
turbinado (raw) sugar
Instructions
- Preheat the oven to 375°F and prepare the muffin tin.
- In a bowl, whisk together the flours, baking powder, salt, and lemon zest, then stir in ½ cup of shredded coconut.
- In another bowl, whisk the mashed banana, melted coconut oil, honey, egg, and vanilla together.
- Combine the wet and dry ingredients until just mixed, then divide the batter into the muffin cups.
- Top with the remaining shredded coconut and sprinkle with raw sugar.
- Bake for 17 to 20 minutes until a toothpick comes out clean, then cool on a rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
2g
Sodium
100mg
Cholesterol
30mg
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