Ingredients
2 cups flour
1 tsp baking soda
1 tsp salt
4 bananas, mashed
2 eggs
1 cup brown sugar, packed
½ cup coconut oil
½ cup sweetened, flaked coconut
½ cup toasted walnuts, roughly chopped (optional)
Directions
Preheat oven to 350 degrees. Grease 12 muffin tins with non-stick cooking spray.
In a large bowl, whisk together the flour, baking soda, walnuts, flaked coconut and salt well. Set aside.
Cream the coconut oil and brown sugar until well combined. Add the eggs, one at a time, beating after each addition. Add the mashed banana and mix until blended.
Stir in the dry ingredients to the wet ingredients and mix only until just combined (be sure not to over-mix here!). Scoop batter into prepared muffin tins, about 3/4th of the way full.
Bake for 25 minutes, until golden brown.
Tips/Techniques
To make this recipe completely vegan, you can use egg replacer instead of the egg.
Page: http://www.pbs.org/food/recipes/coconut-banana-bread-muffins/
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