Healthy Coconut and Banana Cupcakes

These Healthy Coconut and Banana Cupcakes are a delightful twist on traditional cupcakes, combining the natural sweetness of ripe bananas with the tropical flavor of coconut. Made with whole grain flour and sweetened with honey, these cupcakes are moist, fluffy, and guilt-free. They are perfect for a nutritious snack or dessert, satisfying your sweet tooth while keeping it healthy.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mashed ripe bananas (about 1 large banana)
• 1/4 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk
• Optional: sliced banana and coconut for topping

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a large bowl, combine the whole wheat flour, shredded coconut, baking powder, baking soda, and salt.
3. In another bowl, mix together the mashed bananas, honey (or maple syrup), applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
5. Pour in the almond milk and mix until the batter is smooth and well incorporated.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
9. Optional: Top with sliced banana and a sprinkle of shredded coconut before serving.