Banana and Coconut muffins

Healthy Banana and coconut muffins
Coconut lovers, this double-coconut banana muffin recipe is for you! You will love the sweet flavors and contrasting textures in these little treats.
These muffins taste familiar and comforting, given their fluffy, banana-infused insides. They’re also fun and tropical, thanks to the shredded coconut you’ll find on the inside and on the muffin tops. A little lemon zest brings all the flavors together.
INGREDIENTS
- 1 1/4 cup whole wheat Spelt flour (can use regular wholewheat flour)
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ½ teaspoon lemon zest (the zest from about about ½ medium lemon)
- 1 cup mashed ripe banana (from about 3 bananas)
- ½ cup virgin coconut oil, melted
- ¼ cup rice malt syrup (or honey)
- 1 large egg, preferably at room temperature
- 1 teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut, divided
INSTRUCTIONS
And if you liked this one, why not try our super-nourishing Apple & Carrot muffins, or our No-Bake Chocolate Slice.
We hope you love it as much as we do and if so, can you please comment below or share this recipe with someone who loves a good soup as much as us!
Until next time,
Anna & Em xo
Cover and lower the heat, and simmer for about 15 mins or until florets are tender. Add the green peas and cook for a further 3 minutes.
Add the mixed greens and lemon juice to the pot. Simmer for an additional 2-3 minutes, then turn the heat off.
Use a stick blender to puree the soup.
Season with salt and pepper. Serve into bowls and sprinkle with pumpkin seeds.
Delicious with a drizzle of natural yoghurt (or coconut yoghurt), and fresh parsley.
Enjoy!
If you enjoy this one, you have got to try our Pumpkin & Sweet potato soup, or for something similar, our Broccoli & Green Pea soup is a delicious twist!