Healthy Banana Coconut Muffins

• 1-1/2 cup Whole Wheat Flour
• 1/4 cups Organic Sugar
• 1/4 cups Blackstrap Molasses
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1/2 cups Coconut Oil
• 2 Tablespoons Ground Flax Seed
• 6 Tablespoons Water
• 1/2 cups Coconut Milk (or Any Nut Milk That You Like)
• 1 teaspoon Vanilla
• 1/2 cups Shredded Unsweetened Coconut
• 1/2 cups Uncooked Oatmeal
• 1 Tablespoon Chia Seeds
• 2 whole Bananas, Mashed

1. Preheat oven to 350u0b0F.
2. Mix the ground flax and water in a small bowl and let sit for a few minutes.
3. In stand mixer (or by hand), combine flour, sugar, baking powder, baking soda, and salt. With the mixer running, add coconut oil (as a liquid, melt if needed), flax and water mixture, coconut milk, mashed banana, molasses, vanilla, and chia seeds. Mix until just combined, then fold in shredded coconut and oatmeal.
4. Spoon batter into prepared muffin tins. Bake at 350u0b0F for 18 to 22 minutes, or until a toothpick inserted into center of muffin comes out clean.

whole wheat flour, ubc, ubc, baking powder, baking soda, ubc, coconut oil, ground, water, coconut milk, vanilla, unsweetened coconut, chia seeds, bananas

Taken from tastykitchen.com/recipes/breakfastbrunch/healthy-banana-coconut-muffins/ (may not work)