Ingredients

The following ingredients have 12 Servings
  • 3/4 cup whole wheat pastry flour or white/regular whole wheat flour
  • 1/2 cup white whole wheat flour or regular whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon lemon zest (the zest from about about 1/2 medium lemon)
  • 1 cup mashed ripe banana (from about 3 bananas)
  • 1/2 cup virgin coconut oil, melted
  • 1/4 cup honey
  • 1 large egg, preferably at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened shredded coconut, divided
  • 1 tablespoon turbinado (raw) sugar

Instruction

  • 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).
  • In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 cup of the shredded coconut.
  • In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant 1/4 cup batter each), then sprinkle the muffin tops with the remaining 1/4 cup shredded coconut. Sprinkle the tops with the raw sugar.
  • 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.