Eggless Banana Coconut Muffins with Chia Seeds ~ Day 97

Have some over-ripe bananas sitting on the counter top?  Transform them into this moist and delicious coconut flavored muffins.   They are so easy to bake and are perfect for on the go breakfast.

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Preparation time: 10 minutes

Cooking time: 20 to 25 minutes

Yields: 12 muffins

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Ingredients:

• All purpose flour  - 1 and 1/2 cups (I used Trader Joe's Multigrain Baking Mix)
• Organic unsweetened coconut flakes - 1/2 cup + 2 tbsp for topping
• Sugar - 1 cup
• Brown sugar - 2 tbsp
• Baking powder - 2 tsp (1 tsp if using baking mix)
• Baking soda - 1/2 tsp
• Flax seed powder - 1 tbsp
• Chia seeds -  2 tsp
• Salt - 1/4 tsp
• Milk - 3/4 cup
• Melted butter - 2 tbsp
• Ripe banana - 2, large, mashed
• Vanilla extract - 1 tsp
• Chopped Walnuts - 3/4 cup

Method:

1. Preheat oven to 350 degrees F.  Line a muffin tray with liners.
2. In a large mixing bowl, combine flour, coconut, sugar, brown sugar, baking powder, baking soda, flax powder, chia seeds, and salt.
3. Add milk, butter, vanilla extract, and the mashed banana.  Mix well.  Fold in the chopped walnuts into the batter.  
4. Fill the batter into the muffin cups, filling each about 3/4 full.  Top with extra coconut.
5. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
6. Let muffins cool in the pan for 5 minutes, and then cool them on a wire rack.