Pumpkin Pie Banana Coconut Muffin Recipe
Banana muffins are an all-around favorite and this recipe makes them even better. Unrefined coconut oil, pumpkin pie spice, cloves, and more all combine to create a delicious treat. This is the best dessert to end a savory meal or the morning fuel needed to start the day off strong. Even better, this banana muffin recipe contains no eggs or dairy! Enjoy your baked good and feel good while doing it.
Makes 9 Large Muffins
3 cups whole wheat flour
1 tsp baking soda
2 teaspoon baking powder
1 tbsp pumpkin pie spice
1 tsp ground cloves
1 tsp salt
½ cup unsweetened coconut flakes
1 ½ cup maple sugar
1 cup unrefined coconut oil
1 cup water
2 mashed banana
1 tbsp vanilla extract
Preheat oven to 350 degrees Fahrenheit
Combine dry and wet ingredients in separate bowls
Once combined separately, add dry ingredients to the wet ingredients and combine until lightly mixed. Do not over mix the batter.
Spoon batter into large non-stick muffin pan, filling each muffin space about 3/4ths full
Sprinkle coconut flakes on top of each muffin
Cook for 30-35 minutes until a toothpick comes out clean. It should come out golden brown like the picture below.