- ¾ cup whole wheat pastry flour
- ½ cup whole wheat flour
- 1½ teaspoons baking powder
- ¼ teaspoon table salt
- zest of ½ lemon, finely chopped
- ½ cup virgin coconut oil, melted
- 1 cup ripe banana, mashed
- ¼ cup honey
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut, divided
- 1 tablespoon turbinado (raw) sugar
INSTRUCTIONS
- Preheat oven to 375°F. Grease a muffin tin or line the tin with muffin liners (note that this recipe produces about 10 to 11 muffins).
- In a medium bowl, whisk together the flours, 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 vanilla.*
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide batter among prepared muffin cups, then sprinkle the muffin tops with the remaining ¼ cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of raw sugar.
- 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.
TIPS:
- I HIGHLY recommend adding a ¼ to ½ unsweetened applesauce to add moisture. These muffins can be a bit dry otherwise.