Banana Coconut Muffins
These naturally sweetened banana coconut muffins taste like a tropical treat. They're so tender and flavorful, I bet you can't tell they're made with 100% whole wheat flour! Recipe yields 1 dozen muffins.
Ingredients
12 servings
Instructions
- Preheat oven to 375 degrees Fahrenheit. If necessary, grease all 12 cups of your muffin tin with butter or muffin liners (my pan is non-stick and didn’t require any grease).
- In a medium bowl, whisk together the flours, baking powder, salt and lemon zest. Stir in ½ cup of the shredded coconut.
- In a separate, medium bowl, whisk together the mashed banana, coconut oil, honey, egg and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter evenly between the muffin cups (a scant ¼ cup batter each), then sprinkle the muffin tops with the remaining ¼ cup shredded coconut. Sprinkle the tops with the 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.
Nutrition per serving
212kcal
💰 Cost Estimate
Total Ingredients
$265.00
$265.00
Per Serving
$22.00/serving
$22.00/serving
🏠 Savings
~$530.00 vs buying!
~$530.00 vs buying!
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| ¾ cup whole wheat pastry flour or white/regular whole wheat flour | - | - |
| ½ cup white whole wheat flour or regular whole wheat flour | - | - |
| ½ teaspoons baking powder | 1 | $134.00 |
| ¼ teaspoon fine sea salt | - | - |
| ½ teaspoon lemon zest | - | - |
| mashed ripe banana | 1 cup | - |
| ½ cup virgin coconut oil | - | - |
| ¼ cup honey | - | - |
| egg | 1 large | $55.00 |
| vanilla extract | 1 tsp | $76.00 |
| ¾ cup unsweetened shredded coconut | - | - |
| turbinado | 1 tbsp | - |
*Estimated market prices, may vary by region
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