Healthy Coconut Banana Nut Muffins

Preheat oven to 425ºF.

In a large mixing bowl, combine mashed bananas, brown sugar, and vanilla. Add egg whites and mix together until smooth. Stir in coconut oil, Greek yogurt, orange juice, and milk.

In a medium bowl, combine flour, baking powder, and baking soda. Slowly stir into the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in coconut and walnuts into batter. The batter will be a little chunky; this is okay.

Divide the batter evenly between 10 muffin cups, filling them almost all the way to the top if you can. Bake for 5 minutes at 425ºF. Keeping the muffins in the oven, reduce the temperature down to 375ºF and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.

Makes 10 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw.