Banana, Coconut, Walnut Muffins

Makes 12 large muffins

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1/2 tablespoon baking powder

• 1/2 tablespoon baking soda

• 1/2 teaspoon ground cinnamon 

• 1 teaspoon kosher salt

• 1 cup milk (or oat milk for dairy free) 

• 1/2 cup canola oil 

• 2 large, very ripe bananas, mashed

• 2 extra large eggs

• 1 1/2 teaspoon vanilla extract

• 1 teaspoon almond extract

• 1 cup sweetened coconut, plus more for topping

• 1 cup walnut pieces, chopped 

Preheat the oven to 350 degrees F. 

In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and cinnamon. Add the kosher salt and whisk to combine. Set aside. 

In a large 4-cup glass measuring cup, add the milk and canola oil. Whisk in the bananas, eggs, vanilla and almond extracts. Pour the mixture into the flour mixture and whisk to just combine - do not over mix. Fold in 1 cup of sweetened coconut and the walnuts. 

Spray a 12-muffin nonstick muffin pan with cooking spray (or line with paper liners) and fill each with equal amounts of the batter and top with a sprinkling of coconut shreds. If any batter spilled on the top of the pan, wipe it clean then bake the muffins for 25-30 minutes, rotating the pan halfway through until a cake tester or toothpick comes out clean.