1/2 cup white whole wheat flour (or regular whole wheat flour)
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
zest of 1/2 lemon, finely chopped
1/2 cup virgin coconut oil, melted
1 cup mashed ripe banana
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
Preheat oven to 375°F. Grease all 12 cups of your muffin tin or line the tin with muffin liners.
In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in 1/2 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 1/4 cup coconut (about 1 to 2 teaspoons each). Top with a very light sprinkle of 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.
Recipe adapted from Smitten Kitchen’s Double Coconut Muffins. *A note on the coconut oil: If your coconut oil goes back to its solid state when you’re stirring the batter, just warm the mixture for short 30 second bursts in the microwave, stirring between each, just until it is melted again. Freeze it: The muffins freeze well! Serving suggestions: I like these muffins served warm for breakfast with a side of Greek yogurt, or with a little dollop of tart lemon curd for a sweet afternoon snack.
▸ Nutrition Information
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