2 cups whole wheat pastry flour or white wheat flour
1½ tsp baking powder
½ tsp salt
¼ tsp baking soda
¼ tsp ground cinnamon
1½ cups mashed ripe banana (about 4 large bananas)
½ cup coconut oil, melted and cooled
⅓ cup turbinado or granular sugar
2 eggs
1 tsp vanilla extract
¼ cup pecans, chopped + 12 pecan halves
Instructions
Preheat oven to 350 degrees F and line a muffin tin with 12 liners or alternately, mist with cooking spray.
In a large bowl, whisk to combine the flour, baking powder, salt, baking soda, and cinnamon; set aside.
In a medium bowl, mash the bananas against the sides of a bowl using a fork. Whisk in the coconut oil, turbinado, eggs, and vanilla.
Mix the wet ingredients into the dry and fold in the ¼ cup chopped pecans. Fill each muffin well nearly to the brim and top each muffin with a pecan half.
Bake muffins for 25-27 minutes or until just golden and an inserted toothpick comes out cleanly.