Vegan Coconut Muffins

• 3/4 cups All-purpose Flour
• 3/4 cups White Whole Wheat Flour
• 1/4 cups Light Brown Sugar
• 1/2 cups Granulated Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• 2 teaspoons Baking Powder
• 1/3 cups Coconut Oil, Melted
• 1 whole Ripe Banana, Peeled And Mashed
• 1/3 cups Coconut Milk
• 1 Tablespoon Lime Zest
• 1 cup Flaked Coconut Plus Extra For Topping

1. Preheat oven to 400u0b0F. Grease 12 muffins cups or line with liners.
2. In a large bowl mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana and coconut milk and stir until just combined. Fold in lime zest and flaked coconut.
3. Fill muffin cups about 3/4 of the way full and top with flaked coconut as desired. Bake for 25 minutes, or until a toothpick inserted into the center of one comes out clean. Remove from oven and set pan on a rack to cool a bit before serving. Muffins will keep up to a week well-covered.

allpurpose, flour, ubc, sugar, salt, cinnamon, ubc, baking powder, coconut oil, banana, coconut milk, lime zest

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