Coconut Banana Muffins

Ingredients

  • 1/2 cup coconut flakes
  • 2-3 bananas, very ripe (you want them completely brown)
  • 1/3 cup coconut oil, melted
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp coconut cream (skim from top of coconut can)
  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg

Directions

  1. Preheat oven to 325 degrees.
  2. Place shredded coconut on parchment-lined baking sheet in even layer.
  3. Bake for 3 min on middle rack, then gently stir coconut and bake for 3 more minutes.
  4. Remove from oven and set aside to cool.
  5. Increase oven temp to 425 degrees.
  6. In a large mixing bowl, mash bananas until smooth.
  7. Add in melted coconut oil, sugar, egg, coconut cream and vanilla extract. Whisk until combined.
  8. Slowly whisk in flour, baking powder, baking soda, salt and spices until batter is smooth. Do not overmix!
  9. Gently fold in toasted coconut flakes.
  10. Divide batter evenly into muffin tins and bake for 5-7 min (until muffin tops are tall enough).
  11. Drop oven temp to 350 degrees and bake an additional 10-12 min. Remove from oven when toothpick comes out mostly clean.
  12. Allow muffins to cool in pan for ~5 min before transferring to wire rack to finish cooling.
  13. Best enjoyed fresh, but will stay good for 3-5 days in a sealed container.