These muffins pack so much into your breakfast: bright red tart cranberries, sweet chunks of banana, tender coconut, and ground flax seeds.
I actually adapted this recipe from the base in these apple muffins. It's a great base for a lot of different fruit combinations. This one, I'll confess, is sort of the random bits lying around my house: bananas getting too ripe in the fruit basket, some frozen cranberries, half a bag of shredded coconut, and a half-zested orange. I think that some of my favorite foods come about from cleaning out the fridge. There is something so joyful in having such a bounty of leftover bits and pieces, and being able to whip up amazing muffins or a great soup or stock with them.
If you want to clean out your own fridge -- keep the wet and dry ingredients the same, and just add in 2 cups of fruit and an optional 1/2 cup of nuts.
