Recipe of the Week: Kiwi Coconut Muffins

2 kiwis peeled and pulse processed in a food processor
2 cups whole wheat flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon chia seeds (optional)
1 teaspoons powdered egg whites
1 cup shredded sweetened coconut
1/2 cup agave nectar or 3/4 cup honey
1/2 cup +2 tablespoons tea or water
4 tablespoons olive oil
2 teaspoons vanilla extract
1 large egg

Preheat oven to 375 degrees F. Spray muffin tins to prevent sticking.

Whisk dry ingredients (flour, baking powder, soda, chia seeds, and coconut) in a large bowl.

In a large measuring cup, whisk agave nectar, tea, oil, vanilla, and egg.

Combine together in large bowl (i.e. add wet ingredients, and kiwi to the dry ingredients) until all ingredients are moistened.

Fill tins 3/4 full.

Bake until the muffins are browned and/or inserted toothpick is clean when removed.

Remove from muffin pans to cool.

Note: Adding 1 tablespoon chia seeds makes for a moister muffin. This addition can be made to just about any muffin recipe - adding a nutritional boost.