As you may have noticed by now my family loves muffins. I am constantly using that fact to get something healthy and good into my boys. Especially the youngest one who is a fuzzy eater. He’s got his own mind!

This version went down very well and is to date the most popular one in the house. Enjoy!

INGREDIENTS

• ¼ cup + 2 tablespoons almond flour
• ½ cup + 2 tablespoons whole wheat flour
• ¼ cup + 2 tablespoons oat meal
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1½ cup mashed up or puréed banana (from about 4 overripe bananas)
• ¼ cup coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract (I used ground vanilla seeds)
• ½ cup raw sugar
• 3 tablespoons honey
• 1/4 cup (plus 5 tablespoons for sprinkling on the top) grated coconut, lightly toasted
  

  Dry ingredients and spices

  

  Add toasted coconut to dry ingredients

  

  Wet ingredients blended well

INSTRUCTIONS

• Preheat oven to 350ºF (176 ºC).
• In a medium bowl, whisk together the almond flour, whole wheat flour, oats, nutmeg, cardamom, cinnamon, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or a medium bowl using a hand mixer), combine the mashed banana, coconut oil, eggs, and vanilla. Whisk on medium-low speed until smooth.
• Add the sugar and honey and mix thoroughly to combine.
• Gradually add the dry ingredients to the banana mixture, mixing by hand until just combined. This will be quite wet and remember not to over mix muffins dough. It should be lumpy.
• Add ¼ cup toasted coconut and mix to combine.
• Divide the batter among 14 lined muffin tins, filling each cup about ¾ full.
• Sprinkle with the 5 tablespoons toasted coconut on top of each muffin.
• Bake for 28-30 minutes, or until a toothpick stuck in the middle comes out clean.
• Transfer to a wire rack to cool.
  

  

  Sprinkle with toasted coconut