Healthy Coconut Banana Nut Muffins

• 1-3/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1-1/4 teaspoon Baking Soda
• 3 whole Large Ripe Bananas
• 1/2 cups Light Brown Sugar
• 1-1/2 teaspoon Vanilla Extract
• 3 whole Egg Whites
• 1-1/2 Tablespoon Coconut Oil, Melted
• 1/4 cups Fat Free Plain Greek Yogurt, You Could Also Use Vanilla Greek Yogurt
• 1/4 cups Orange Juice
• 1 Tablespoon Skim Or Almond Milk
• 1/2 cups Shredded Coconut
• 1/2 cups Chopped Walnuts

1. Preheat oven to 425u0b0F.
2. In a large mixing bowl, combine mashed bananas, brown sugar, and vanilla. Add egg whites and mix together until smooth. Stir in coconut oil, Greek yogurt, orange juice, and milk.
3. In a medium bowl, combine flour, baking powder, and baking soda. Slowly stir into the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in coconut and walnuts into batter. The batter will be a little chunky; this is okay.
4. Divide the batter evenly between 10 muffin cups, filling them almost all the way to the top if you can. Bake for 5 minutes at 425u0b0F. Keeping the muffins in the oven, reduce the temperature down to 375u0b0F and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes.
5. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.
6. Makes 10 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw.

allpurpose, baking powder, baking soda, bananas, light brown sugar, vanilla, egg whites, coconut oil, ubc, ubc, or almond milk, shredded coconut, walnuts

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