This muffin recipe can be easily adapted to make a loaf of banana bread. Simple pour the batter into a greased loaf pan instead of into muffin tins before baking.
- 1/2 Cup whole wheat flour
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1/2 Cup coconut flakes, plus more for garnish
- 1/4 Cup dried figs, finely chopped
- 2 ripe bananas, mashed
- 1/2 Cup light coconut milk
- 4 Tablespoons canola oil
- 1 Teaspoon vanilla extract
- Brown sugar, for garnish
Preheat the oven to 350 degrees and line 6 muffin tins with paper liners.
In a bowl, combine the flour, salt, baking powder, and coconut flakes. In another bowl, stir together the bananas, coconut milk, oil, and vanilla extract. Combine the wet and dry ingredients, and then stir in the dried figs.
Pour the batter into the muffin tins and top each muffin with half of a teaspoon of brown sugar and half of a tablespoon of coconut flakes (if desired). Bake the muffins for 25 minutes or until golden brown and an inserted toothpick comes out clean.