How To Make Banana Coconut Muffins
This muffin recipe is made of whole wheat flour, ripe bananas, and shredded coconut for a deliciously appetizing healthy snack.
Serves:
Ingredients
- ¾cupwhole wheat pastry flour,or white/regular whole wheat flour
- ½cupwhite whole wheat flour,or regular whole wheat flour
- 1½tspbaking powder
- ¼tspfine sea salt
- ½tsplemon zest,the zest from about about ½ medium lemon
- 1cupripe banana,mashed, from about 3 bananas
- ½cupvirgin coconut oil,melted
- ¼cuphoney
- 1large egg,preferably at room temperature
- 1tspvanilla extract
- ¾cupunsweetened shredded coconut,divided
- 1tbspturbinado sugar
Instructions
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Preheat oven to 375 degrees. Grease all 12 cups of your muffin tin with butter or muffin liners.
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In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in ½ cup of the shredded coconut.
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In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Divide the batter evenly between the muffin cups (a scant ¼ cup of batter each), then sprinkle the muffin tops with the remaining ¼ cup shredded coconut. Sprinkle the tops with the raw sugar.
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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.
Nutrition
- Calories: 204.71kcal
- Fat: 13.24g
- Saturated Fat: 11.10g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.87g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 21.77g
- Fiber: 2.89g
- Sugar: 9.69g
- Protein: 2.49g
- Cholesterol: 15.50mg
- Sodium: 102.58mg
- Calcium: 51.88mg
- Potassium: 153.84mg
- Iron: 0.86mg
- Vitamin A: 7.23µg
- Vitamin C: 1.85mg
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