The Pioneer Woman Tasty Kitchen
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Toasted Coconut Banana Bread Muffins

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Level: Easy

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Description

Your classic banana bread gets a fun coconut twist with these Toasted Coconut Banana Bread Muffins!

Ingredients

  • ½ cups Shredded (large Flake) Unsweetened Coconut
  • 1-½ cup Almond Flour
  • ¾ cups Oat Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • Pinch Of Ginger
  • 3 Tablespoons Ground Chia Seed (or Flaxseed)
  • 3  Eggs
  • 1 teaspoon Vanilla
  • 4 Tablespoons Maple Syrup
  • 3  Large Ripe Bananas, Mashed
  • 4 Tablespoons Melted Coconut Oil (melted And Cooled)
  • ½ teaspoons Baking Soda
  • 1 Tablespoon Apple Cider Vinegar

Preparation

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.

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