Coconut Oil Banana Muffins Recipe
If you're a big fan of banana bread, make a muffin coconut oil version. It’s bolstered by a bit of wheat germ, which provides fiber and protein.
- Serves: 16 persons
- 4bananas (very ripe)
- 2large eggs
- ½cup coconut oil
- ¼cup honey
- ⅓cup brown sugar
- 2cups all-purpose flour
- ¼cup wheat germ
- 1 ½teaspoons baking soda
- 1teaspoon ground cinnamon
- ½teaspoon salt
Step 1Preheat the oven to 350 F. Line 16 muffin tins with paper liners and spray them with nonstick spray.
Step 2Mash the bananas in a small bowl. In a medium bowl beat the eggs with a fork, then beat in the coconut oil, honey, and brown sugar. In another medium bowl mix together the flour, wheat germ, baking soda, cinnamon, and salt.
Step 3Mix the bananas into the egg mixture, then mix in the flour mixture until just combined. Fill the 16 muffin liners with the batter and bake for 20 to 25 minutes.
Step 4Cool the muffins in the tin on a wire rack for 10 minutes, then turn out the muffins and finish cooling them upright on the wire rack. Bananas are rich sources of fiber, potassium, vitamin C, and magnesium. They are a healthy and tasty snack that is also good for your heart, digestion, and may even help with weight loss and moderating blood sugar levels after meals. Here are some things to keep in mind when baking with coconut oil, according to The Kitchn : "Because it tolerates high temperatures, coconut oil is a great substitute for shortening, butter, margarine, or vegetable oil. I find that when I bake with it, the resulting muffins, scones, or cakes have a special lightness to them and a slightly sweet fragrance unique."