Banana & Coconut Muffins - guilt free

Using wholemeal flour and no butter or sugar makes these muffins guilt-free. This recipe makes 12 and they go well with a morning or afternoon cuppa!

Ingredients:

• 2 cups wholemeal flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 2 eggs
• ⅓ cup coconut oil, melted slightly in the microwave if it isn't already a liquid
• 1-2 tablespoons of honey, depending on how sweet you like them. I only used 1
• 2 ripe bananas, peeled 
• 2 tablespoons desiccated coconut

Method:

1. Preheat the oven to 170 degrees celsius
2. Spray your muffin tray with coconut spray oil
3. In a large bowl mix together with a wooden spoon the flour, baking soda, salt, desiccated coconut and baking powder. Make a well in the centre of the flour mixture and drop in the eggs, coconut oil, and honey. Mix with a fork until it just comes together and set aside. The mixture will look a bit dry but it's OK
4. In a small bowl mash the banana with the back of a fork
5. Fold the banana into the muffin batter and mix well with a wooden spoon. You'll need to distribute the clumps of banana and coconut oil around the bowl and kind of 'press it' all together with your spoon. When it stops resembling a crumbly dough - stop
6. Spoon into a 12 cup muffin tray leaving room at the top for expansion
7. Bake until they begin to brown on top and a toothpick comes clean when inserted in the centre, about 15-18 minutes