Day 972 | Banana Coconut Muffins
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I made these delicious muffins for my friend's blog and they're too good not to share (and archive) here as well. Seriously. So good.
Here's the link to Mary Catherine's blog with more of an intro + extra photos. For mine, I'll just post the recipe. Enjoy!
Banana Coconut Muffins
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
Yield: 11 muffins
Ingredients:
1 1/4 cup white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
zest of ½ lemon, finely chopped
*1/2 cup virgin coconut oil, melted
1 cup mashed ripe banana (approximately 3 bananas)
1/4 cup honey
1 large egg, preferably at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup unsweetened shredded coconut, divided
*A bit of advice as you melt the coconut butter: scoop slightly more than the desired liquid amount into a microwave-safe bowl or glass measuring cup. Melt in 15 second increments in the microwave, stirring after every 15 seconds. Continue until all solid chucks are dissolved. Mine took about 45 seconds to melt.
Directions:
Preheat oven to 375°F. Grease a muffin tin or line the tin with muffin liners.
In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. Stir in ½ cup shredded coconut.
In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and extracts.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide batter among prepared muffin cups (feel free to fill pretty high, they don’t rise very much), then sprinkle the muffin tops with the remaining ¼ cup coconut (about 1 to 2 teaspoons each).
Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.
