ABOUT THE RECIPE:

These tasty and moist muffins use both coconut and bananas to help bind them together. A surprise grape jelly filling adds a generous pop of sweetness in every luscious bite!

Makes 12 muffins

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup unsweetened shredded dried coconut
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 medium ripe bananas
• 1/3 cup maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened nondairy milk
• 12 heaping teaspoons grape jelly (see note)

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a 12-cup standard muffin tin with paper liners.

Put the flour, coconut, baking powder, and baking soda into a large bowl and stir with a dry whisk to combine.

Put the bananas, maple syrup, olive oil and vanilla into a medium-sized bowl and mash using a potato masher or large spoon until almost smooth.

Add the mashed banana mixture and the nondairy milk to the dry ingredients and stir until combined.

Fill each prepared muffin cup two-thirds full with the batter. Make a small well in the center with a spoon or your finger. Spoon 1 heaping teaspoon of grape jelly into the well. Top with the remaining batter, distributing it evenly among the muffin cups. Smooth out the top of each muffin with a rubber spatula.

Bake for 18 to 20 minutes, or until golden, and a toothpick inserted into the side of a muffin comes out clean. Let cool for 20 to 30 minutes. Carefully remove the muffins. Serve warm, at room temperature or cold. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.

NOTE: If you do not have grape jelly on hand, you can fill the muffins with grape jam, seedless raspberry preserves, or blueberry preserves instead.