Ingredients
¾cupwhole wheat pastry flour,or white/regular whole wheat flour
½cupwhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder
¼tspfine sea salt
½tsplemon zest,the zest from about about ½ medium lemon
1cupripe banana,mashed, from about 3 bananas
½cupvirgin coconut oil,melted
¼cuphoney
1large egg,preferably at room temperature
1tspvanilla extract
¾cupunsweetened shredded coconut,divided
1tbspturbinado sugar
Preparation
Preheat oven to 375 degrees. Grease all 12 cups of your muffin tin with butter or muffin liners.
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 of 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.
