The original recipe for these muffins comes from Ina Garten on Food Network. I've made a few healthy changes, like swapping out half the white flour for wheat, reducing the sugar by more than half and swapping half the butter for coconut oil. You can use all butter in this recipe, but I like to use some coconut oil for a little added sweetness; I feel like it lets the recipe get away with less sugar. If you don't have coconut oil (or don't want to use half a cup of the pricey ingredient), you can use all butter, but you may want to increase the sugar to almost 1 cup. That sounds like a lot, but it's still half of what the original recipe calls for, and this makes 18 large or 24 regular sized muffins.
Banana Coconut Walnut Muffins
- 1 1/2 cups sprouted wheat flour
- 1 1/2 cups flour
- 1/2 - 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup virgin coconut oil
- 2 extra-large eggs
- 3/4 cup whole milk
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (2 bananas)
- 1 cup medium-diced ripe bananas (1 banana)
- 1 cup small-diced walnuts
- 1 cup unsweetened shredded coconut
- Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 24 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and coconut oil and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.