Tropical Sunshine Banana Coconut Muffins

Step aside, plain ol' banana muffins because these Tropical Sunshine Banana Coconut Muffins are about to take your mornings on an adventure! These fluffy, flavorful treats are packed with the vibrant flavors of the tropics, thanks to my secret ingredient: Tropical Sunshine. This handcrafted spice blend, a harmonious blend of turmeric, toasted coconut flour, ginger, Ceylon cinnamon, ground vanilla, cardamom, nutmeg, and black pepper, adds a unique depth of flavor to every bite. Get ready to experience a taste of paradise with each muffin!

Let's get baking, shall we?

Tropical Sunshine Banana Coconut Muffins

Tropical Sunshine Banana Coconut Muffins

Makes 12 muffins

Ingredients

• 1 1/4 cup (150 g) white whole wheat flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon kosher salt

• 1 1/2 teaspoons Tropical Sunshine

• 1 cup mashed ripe banana (from about 3 bananas)

• 1/2 cup virgin coconut oil, melted

• 1/4 cup honey or agave syrup

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 3/4 cup unsweetened shredded coconut, divided

• 1 tablespoon turbinado sugar

Directions

Preheat oven to 375F. Line a 12-cup muffin pan with liners.

In a medium bowl, whisk together the flour, baking powder, kosher salt, Tropical Sunshine, and 1/2 cup of the shredded coconut.

In another medium bowl, whisk together the mashed banana, the coconut oil, the honey, the egg, and the vanilla.

Add the wet ingredients to the dry ingredients, and gently stir until just combined. Divide the batter evenly among the muffin liners in the pan. Sprinkle the tops with the remaining shredded coconut, followed by the sugar.

Bake 15-17 minutes, until the center of the muffins are just set and a toothpick inserted into the center comes out with no more than a couple of crumbs. Allow to rest in the muffin tin for about 5 minutes before transferring muffins to a rack to cool completely.