Whole Wheat Banana Coconut Muffins

Whole Wheat Banana Coconut Muffins, a tropical flavor explosion!

Ingredients:
1 1/2 cups whole wheat flour
1/2 cup sugar
2 tsp baking powder
1/3 cup coconut oil
1 egg
2 ripe bananas, mashed
1/4 cup coconut milk
1 tsp vanilla extract
1/4 cup coconut, shredded

Directions:

1. Preheat oven to 400F. Grease or line a muffin tin.
2. Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut.
3. Top with a sprinkling of raw turbinado sugar. (I topped my muffins with shredded coconut.)
4. Bake for 15-20 minutes or until golden brown.

I found this recipe from How Sweet It Is, I was about to make a different recipe and this recipe immediately caught my attention. These muffins are really fantastic, they are super moist, and full of flavor. The coconut flavor mixed with the banana is awesome. These are one of my favorite muffin recipes!

*Camala*

Lemon Coconut Strawberry Cupcakes

Its strawberry time here in Florida!!!  These cupcakes have the delicious combo of lemon and coconut with some strawberries tossed in!!!
This light springtime cupcake is delicious–with my favorite thing–coconut.
Preheat oven to 350 F degrees and line muffing pan with paper muffin cups or butter muffin pan for use with out paper cups.

Don’t forget to check out our post on how to clean your strawberries!!!!

Ingredients
1 cup flour
1/2 tsp baking soda
1 tsp baking powder
1/8  tsp salt
1/4  cup sugar
1/2 cup grated coconut
1/2  cup chopped fresh strawberries
2 Tablespoons butter melted
1 egg
1/2 cup milk
2 Tablespoons lemon juice
1  tsp grated lemon rind

In large bowl sift flour, baking soda, baking powder and salt.  Stir in grated coconut,  strawberries and  1/4 cup sugar.
In small bowl combine melted butter, lemon zest, lemon juice and milk and egg.  Add liquid mixture all at once to dry ingredients and stir just until moistened.  Divide evenly into muffin cups.  Before baking cupcakes can be topped with a coconut crumble mixture.  This crumble topping is sweet enough to eat cupcakes without frosting or you can leave it off–or do both!!!
Coconut Crumble Topping
1/4 cup flour
3 Tablespoons butter
1/3 cup coconut
1 Tablespoon sugar
Mix all ingredients with your fingers until crumbly and sprinkle on top of cupcakes before baking.

Bake cupcakes for 20 to 25 minutes or until tops a springy.  Remove from oven and cool in pan a bit before moving to wire rack–about 5 minutes.    Cool completely before spreading with vanilla buttercream.

Vanilla Buttercream
1  1/2 cups powder sugar
1/2 cup butter (at room temp)
1/2  tsp vanilla
1-2  Tablespoons heavy cream
Beat ingredients together with electric mixer until consistency is ok for spreading.

Top with sliced fresh strawberry.  These cupcakes are moist and delicious.  A little on the sweet side for me—but still good.

*Christine*