Toasted Coconut Banana Muffins
Take plain banana muffins up a few notches with this beyond yummy toasted coconut version. It's so easy to tweak and make to fit your needs!
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 24 muffins
Pre-head your oven to 375 F.
Mix the flour, baking soda and salt in a large bowl and set aside.
In another bowl, mash the bananas and then add the coconut oil, sugar, eggs, vanilla and 1 cup shredded coconut. Mix well.
Pour the wet banana mixture into the dry ingredients and mix until combined.
Grease or line a muffin tin and fill about 3/4 full with batter, then top with shredded coconut.
Bake for 20 - 25 minutes or until lightly golden brown. Let cool and serve.
Serving: 1muffin | Calories: 155kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 69mg | Potassium: 142mg | Fiber: 1g | Sugar: 17g | Vitamin A: 30IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.8mg