Banana Coconut Muffins

            These muffins are a little dense with all the banana, coconut, and coconut flour, but they taste amazing.  These taste like banana bread with a hint of the tropics. If you want a fluffier muffin you can substitute the coconut flour for all-purpose flour.

Ingredients:

3 ripe bananas mashed

1 ripe banana thinly sliced

1 cup coconut flour

1 scoop vanilla protein powder

½ cup unsweetened shredded coconut

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1/3 cup unsweetened applesauce

1 teaspoon vanilla extract

¼ cup dark brown sugar

¼ cup lite maple syrup

2 large egg whites

Directions:

1. Preheat oven to 350 degrees and spray muffin tins with nonstick spray.
2. Mix 3 bananas, egg whites, brown sugar, maple syrup, applesauce, and vanilla extract in a stand mixer on medium until combined.
3. Whisk flour, protein powder, baking powder, baking soda, and salt in a bowl. 
4. Gradually fold in the dry ingredients and add the shredded coconut.
5. Add in the sliced banana and mix to combine.
6. Use a large cookie scooper to fill muffin tins.
7. Bake 20-25 minutes until muffins are cooked through.
8. Let cool in muffin tins for at least 10 minutes. Then remove to a wire rack to cool completely.
9. Store in an air-tight container.
10. Enjoy!