Banana Coconut Muffins

Use organic ingredients whenever possible.

Preheat your oven to 350˚F. Oil or line a 12-count muffin tin (recipe makes around 9).

In a food processor, process the coconut until it’s powdery. Add the flours, starch, sugar, salt and baking soda. Pulse a few times to mix.

In a large bowl, mash the bananas—they can be chunky if you want. Mix in the coconut milk and oil, vinegar, and vanilla. Mix the dry ingredients into the wet ones.

Divide the batter evenly into the pan to make 9 muffins. Decorate the tops with the large chip coconut. Bake for 20-25 minutes. Remove pan from the oven.

Remove them from the muffin pan to cool.