It may not feel like it where you are, but down here in the south it sure does feel like spring is just around the corner, even if it is still a month away. To celebrate that spring is almost here, I created this recipe for orange, coconut, and pecan banana muffins.  It sort of reminds me of hummingbird cake but with oranges and coconut in place of the pineapple and is the perfect healthy snack to get you out of your winter food coma and ready for the warmer weather that lies ahead.

The mixture of oranges, coconut, and banana give these muffins a nice tropical taste that has me longing for more warm days. And that simple orange glaze on top is oh so good. Trust me. You need to make these muffins.

Orange, Coconut, and Pecan Banana Muffins

• 1 cup rolled oats
• 1 cup all purpose flour
• 1/2 cup toasted coconut
• 1/2 cup sugar
• 4 medium bananas (mashed)
• 2 eggs
• zest of one large naval orange
• 1/2 tsp. baking soda
• 1 and 1/2 tsp baking powder
• 1/2 cup coconut oil
• 1 tsp. vanilla
• 1/4 cup chopped pecan pieces

Simply mix the bananas, eggs, sugar, orange zest, vanilla, and oil until well combined. Then add the oats, flour, toasted coconut, pecans, baking powder, and baking soda and mix until well incorporated. Scoop into a paper lined muffin tin and bake at 375°F for around 15 – 18 minutes or until golden brown.

For the glaze, mix 1/2 cup powdered sugar with a tablespoon of juice from the orange that was zested until a nice glaze forms. Then simply drizzle over the muffins or dip the muffins into the glaze and top with pecan pieces, toasted coconut, and maybe a piece of orange zest if you want to be fancy like that. But however you top them, they are sure to have you dreaming of spring. And that is always a good thing!