Sprouted Spelt and Flax Muffins

This recipe has quickly become a favorite. It is based on this recipe. I've lowed the oil (and used a healthier oil) and adapted molasses as the sweetener. I also use sprouted spelt flour.

Wet Ingredients:
4 eggs
1/2 cup olive oil
1/2 cup molasses
2 tsp vanilla

4 bananas, mashed
1 cup whole flax

Dry Ingredients:
3 cups sprouted spelt flour
1 1/2 tbsp baking powder
1 tsp sea salt
2 tsp cinnamon (or more to taste)
1 tsp ginger


(2 cups) shredded coconut (I didn't measure this, just added until I got the desired consistency)

Beat eggs, mix in the rest of the wet ingredients. Add fruit and flax. In a separate bowl mix dry ingredients. Add to wet. Stir in shredded coconut.The final consistency should be stiff enough to spoon into the muffin cups without dripping all over, but not stiff enough to form peaks. Sprinkle with shredded coconut.

Bake at 350 F for about 30 min. I use a toothpick to see if done.