Eggless Wholemeal Spelt, Banana & Coconut Breakfast Muffins

• 6 1/3 ounces spelt flour wholemeal
• 3 bananas large very ripe, peeled & finely mashed with a fork
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract I use home made vanilla extract
• 5 3/8 tablespoons canola oil
• 1 cup coconut milk
• 1 3/4 cups shredded unsweetened coconut
• 3 1/2 ounces raw cane sugar

1. Preheat the oven to 190u0b0C ( 374 F) for about 10 minutes.
2. Take a large bowl & add the spelt flour, cinnamon, baking powder. Mix well.
3. In another bowl add the mashed up bananas, the coconut milk, the canola oil, the vanilla & the sugar. Mix well with a wooden spoon.
4. Add to the bowl with the dry ingredients. Mix until just combined.
5. Fold in the shredded unsweetened coconut. I use flower pattern silicon baking mats, so I don't have to grease my filling holes. Fill for 3/4 & place onto a baking sheet in the center of the oven & bake for about 20 minutes until golden & cooked trough. Test with a sewing pin. Take out of the oven & place the silicon mats on a wire rack to cool down a bit. Leave the muffins inside the silicon mats for about 5 minutes, then take them out & turn them over so that the top of your muffin looks as a flower pattern. Place them on a wire rack to cool down completely. The flower muffins will shine a bit on top. That is typical for silicon baking.
6. When cool, store in a cookie box.
7. Enjoy with a good cup of fresh coffee!

wholemeal, bananas, ground cinnamon, baking powder, vanilla, canola oil, coconut milk, unsweetened coconut, cane sugar

Taken from www.yummly.com/recipe/Eggless-Wholemeal-Spelt_-Banana-_-Coconut-Breakfast-Muffins-1654671 (may not work)