Ingredients

• 1 cup Whole Wheat Flour
• 1/2 cup Wheat Bran
• 1 cup Organic Coconut Sugar
• 1/3 cup Unsweetened Shredded Coconut
• 1 tsp Baking Soda
• 1 tsp Ground Cinnamon
• 1/2 tsp Kosher Salt
• 3/4 cup Coconut Oil melted
• 1/2 cup Black Sesame Seeds
• 1/2 cup ripe bananas mashed (about 2 bananas)
• 2 Eggs lightly beaten
• 2 tsp Vanilla Extract
• 1 tsp freshly grated Orange Zest
• 1 cup Carrots shredded (about 1 large carrot)
• 2/3 cup Sliced Almonds
• 1 Tbsp Coarse Turbinado Sugar optional, for finishing

Instructions

1. Preheat oven to 350°F. Line a standard-sized muffin tin with 12 paper cups. Set aside. In a large bowl, add the whole wheat flour, wheat bran, coconut sugar, shredded coconut, baking soda, cinnamon and salt. Whisk to combine.
2. In a medium bowl add the coconut oil, sesame seeds, mashed bananas, eggs, vanilla extract and orange zest. Whisk to combine. Add the mixture to the dry ingredients. Use a spatula to combine, then fold in the carrots and almonds.
3. Fill the cavities of the muffin tin until they’re nearly full. Sprinkle the tops with turbinado sugar. Place the muffin tin in the oven on the center rack and bake for 20-25 minutes (rotating the pan halfway through baking), or until a toothpick inserted into the center of the muffins comes out clean.
4. Remove the tin from the oven and remove the muffins to a cooling rack to cool. Best served warm.