2 cups unbleached all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1/2 cup raw sugar
1/3 cup extra virgin olive oil
4 ripe bananas, mashed
1/4 cup coconut milk
1 tsp. vanilla extract
1 cup pecans
1/2 cup coconut flakes
Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don’t have liners. In a small bowl, combine flour, baking soda and salt. Stir and set aside. In a larger bowl, mix sugar and oil together then add mashed bananas. Peel each banana and squish them individually with your hands right into the bowl.
To your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. Add flour mixture to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick. Spoon batter into muffin tins about 3/4 full.
Bake for 20-25 minutes until muffins are golden brown on top.
