Banana Coconut Muffin

Coconut fans, try these double-coconut banana muffins! These tiny delights' sweet, vivid flavours and contrasting textures will win you over.  

– ¾ cup whole wheat pastry flour or white/regular whole wheat flour – ½ cup white whole wheat flour or regular whole wheat flour – 1 ½ teaspoons baking powder – ¼ teaspoon fine sea salt – ½ teaspoon lemon zest (the zest from about about ½ medium lemon) – 1 cup mashed ripe banana (from about 3 bananas) – ½ cup virgin coconut oil, melted – 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


Set 375-degree oven. Butter or muffin liners can grease your muffin tin's 12 cups (mine is non-stick).  


Step 1

In a larger bowl, combine flours, baking powder, salt, and lemon zest. Pour in ½ cup of coconut shreds and mix.  

Step 2

In another separate bowl, combine mashed banana, coconut oil, honey, egg, and vanilla.Pour wet components into dry after quickly mixing.   

Step 3

Pour ¼ cup of batter into each muffin cup. Add the remaining ¼ cup of crushed coconut. Distribute raw sugar evenly.  

Step 4

Bake 17–20 minutes for a clean toothpick in the centre. Place muffins on a cooling rack.  

Step 5

Also See

Healthy Pumpkin Muffins