Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Whisk the
All-Purpose Flour (220 g)
,
Dark Brown Sugar (165 g)
,
Baking Powder (10 g)
,
Flaxseeds (10 g)
,
Ground Cinnamon (3 g)
,
Ground Mahlab (as needed)
, and
Salt (1 pinch)
together in a large mixing bowl.
Step 3
Whisk the
Bananas (3)
,
Milk (240 mL)
,
Eggs (2)
, and
Coconut Extract (2 mL)
together in another bowl.
Step 4
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the
Unsweetened Shredded Coconut (50 g)
and
Granola (50 g)
.
Step 5
Into each well of a 24-well mini muffin tin sprayed very generously with
Coconut Oil Cooking Spray (as needed)
scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.
Step 6
Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.
Step 7
Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!
