These Banana Carrot Coconut Muffins are a delightful twist on the classic muffin recipe, combining tropical flavors with wholesome ingredients.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the baking soda, ground cinnamon, sea salt, and shredded coconut.
Mixing the dry ingredients first ensures even distribution of the leavening agents.
In a food processor, blend the ripe bananas, grated carrots, pitted dates, large eggs, apple cider vinegar, and melted coconut oil until smooth.
Blending the wet ingredients thoroughly creates a smooth batter and evenly distributes the flavors.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter evenly into the prepared muffin tin.
Filling each muffin cup about three-quarters full ensures even baking.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Check the muffins a few minutes early to avoid overbaking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful snack or breakfast.
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