Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). Line on 12-muffin or 2 6-muffin tins with papers or grease the pans. (I always use papers – they make cleaning up easier)

In a medium sized bowl, whisk together the flour, baking soda, salt and cinnamon.

In a separate large bowl, whisk together the oil, honey and eggs. Make sure you beat it well. Mix in the mashed bananas, milk and vanilla extract.

Add the flour mixture to the wet ingredients and mix with a large spoon until just combined. Stir in your coconut, chocolate chips and any other mix-ins you are using.

Divide the batter evenly between all the muffin cups, filling each cup about two-thirds full (I like using a squeezable ice cream scoop to keep things even and clean). Sprinkle the tops of the muffins with a little spare coconut. Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

When the muffins are done baking, set the pan on a wire rack and let them cool for 15 minutes. Remove them from the pan and allow to finish cooling on the rack (or eat a few warm…) These will keep for several days in a sealed container or up to 6 weeks in the freezer.