Whole Wheat Toasted Coconut Banana Muffins

Whole Wheat Toasted Coconut Banana Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 22-24 muffins
Preparation Time: 15 minutes

• 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

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 Sarah Shilhavy

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