Serves: 5
Total Calories: 506
Yield: 10-12 Muffins

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1/2 cup light brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
WET INGREDIENTS
3 ripe bananas mashed (1 1/2 cups)
1 1/4 cups skim milk
1 large egg
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1 teaspoon coconut extract
GOODIES
3/8 cup flaked coconut
TOPPING
3/8 cup flaked coconut

1. Preheat the oven to 375°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. Top each cup of batter with a large pinch of coconut, taking care to sprinkle it evenly over each cup. Too much topping piled high in the middle will prevent the muffins from rising properly.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 506
Calories from Fat: 71

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