Coconut Muffins

There is something to be said about bite sized little snacks that you can grab on the go, and I have to admit I have been tempted, on more than one occasion to buy those shiny bright colored packages filled with convenience foods. Well tempted until I turn the box over and read the epic ingredients list.  These little muffins fit the bill, barley hitting the double didgits with ingredients, they're easy to make and store. I like to pack them together in small snack bags with about 3-5 in each and freeze them. If they're taken out in the morning, by lunch time these satisfying little munchkins are ready to go!

• 1 1/4 cups organic sprouted whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 very ripe bananas, mashed (3/4 cup)
• 1 stick (1/2 cup) coconut oil, melted
• 1/4 C maple syrup
• 1/2 C chopped dates
• 1 large egg
• 1/2 teaspoon vanilla
• 3/4 cup sweetened flaked coconut

Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners or lube 'em up with oil.

Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, coconut oil, maple syrup, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened then mix in the chopped dates .

Divide batter among lined mini muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 15 minutes. Transfer muffins to a rack and cool slightly.