Toasted Coconut Banana Bread Muffins

Preheat oven to 350ºF.

Spread coconut on a baking sheet and toast for 5–10 minutes. Check at 5 minutes to see progress. To make sure coconut toasts evenly, toss halfway through baking. Remove from oven and let cool.

Mix almond flour, oat flour, baking powder, spices, and ground chia.

In another bowl, whisk eggs, vanilla, maple syrup, bananas, and melted oil.

In a small bowl, combine baking soda and apple cider vinegar. Wait until it bubbles then add to banana egg mix batter. Gently stir.

Pour wet mix (with the banana) into dry flour and spice mixture and gently mix everything. Fold in 1/3 cup toasted coconut.

Spoon into 12 muffin cups. Top with remaining toasted coconut, and bake for 20–25 minutes.