As many times as I’ve made muffins, pancakes, waffles and the like I feel like I should confess something here and now: I’m not a morning pastry person. I WILL make exceptions for croissants (the good kind) and coffee cake, but otherwise I’d rather have a huge omelet or beans & eggs. I love savory breakfast foods with a passion!
The other day I was reading up on the benefits of coconut oil and decided that it would be a good thing for us to start using and consuming it more. I have been drinking it in my coffee the past few days and already notice several really positive changes, but I live with two guys who probably wouldn’t be as gung-ho about it as I am. So I made it irresistible to them: I baked.
Even after I just told y’all I’m not a muffin person though, I will admit that these are kind of addictive. Wes likes to get the muffins (I make mini-muffins) out of the muffin pan all by himself, which will always increase the chances of him eating something. I think he had about 4 of these throughout the day yesterday – certainly a record for a dude who’s usually too busy to eat!
I had mine slathered with peanut butter, which was basically heaven in a bite. I loved the coconut flavor from the oil, but if you wanted MORE coconut flavor you could always add coconut extract (a little at a time!) or some shredded coconut into the actual batter. Makes no difference to me as long as you promise to make ’em 🙂
Y’all enjoy!
Ingredients
- 1 cup mashed ripe banana (about 3 medium bananas)
- 1/2 cup coconut oil, melted
- 1/4 cup coconut sugar (you could also sub granulated sugar or honey)
- 1 whole egg
- 1-1/4 cup flour
- 1/2 Tbsp baking powder
- pinch salt
Instructions
- Preheat oven to 375.
- Spray a mini muffin tin with nonstick spray and set aside (you can certainly make larger muffins, just know that you will need to adjust the time by baking them longer)
- In a bowl whisk together the mashed banana, coconut oil, coconut sugar and egg until smooth.
- Add the flour, baking powder and salt and stir until just combined.
- Scoop by the tablespoonful into the prepared muffin tin, filling each cup about 2/3 full.
- Bake at 375 for 11-12 minutes until the sides are golden and a toothpick inserted comes out clean.
- Serve warm!
Awesome recipe but I found the 1/2 cup of oil a little too much. I think I will try 1/4 next time. The muffins are soooo delicious though!!
Thanks for the feedback Deanna! I will have to try that too – I love coconut oil but definitely want to get these just right!
I made these with 3/4 c white flour, 1/2 c almond flour, and 1/4 c buckwheat flour and they turned out great!
Yum – that sounds delicious!
hi heather! i’d bookmarked these to make, but today when i came to the page the recipe itself isn’t showing up. (just this: [amd-zlrecipe-recipe:26]] any ideas??
Hey Amanda! So sorry about that – the plugin I use for my recipes isn’t working with the latest WordPress update, but I just reactivated it so you should be able to see the recipe! Let me know if you see anything else weird!
I really want to try these, they sound divine. Which kind of flour did you use? I want to try an alternate, like coconut flour, or almond. Wondering if it would still work out?
I just used a bleached whole wheat flour; if you used coconut or almond flour it would definitely make the texture more crumbly but would probably still be delicious!
I love coconut oil and bananas – but half a cup of oil sounds rather a lot to me.
Thanks for the input Peter! If you happen to try the recipe with less I’d love your feedback how it works out!
OK…we’re on the same wave length here…I’ve been baking with coconut oil, and just finished some banana/lemon bread using it (planning to post it soon–) and then I just happened upon another great bread recipe using coconut oil earlier today! (Great minds think alike?) 🙂
Mashed bananas work so well, I think that helps!
But now I have to ask…Did you really say you like BEANS and eggs? OK, let’s just stick with the pastries. 🙂
XOXO Aloha!
YES beans and eggs! Don’t knock it til you try it; I’m kind of obsessed 🙂
I love coconut oil! These look really simple and easy to make!
They’re SO easy and great for brown bananas!
Think I will make these for the wknd. I’ll be at the Jen Hatmaker conference at Fellowship and the boys will be here. Might need some of these muffins and some cookies to keep them happy while I’m away! 🙂 Thank you. We like giving our little one muffins but we want them to be healthier. I’m going to use some raw honey in this muffin recipe!
I hope you love ’em!
Seriously, I can’t think of anything that coconut oil isn’t good for. 😉
Right?! I’ve been doing some research and have concluded that we should just have a massive 10-gallon vat of coconut oil. Should last us a week… 😉
I can’t wait to try this recipe since I am a huge fan of pastries in the morning! But I’m curious about you using coconut oil in your coffee…how much do you put in? Do you add milk too? How did you drink your coffee before? Thanks!
Alesha <3
P.s. I recently started using coconut oil as a body moisturizer/lotion and it is amazing! It put it on in the shower each morning and my skin feels heavenly!
I always heard it was good for diaper rashes – I’ll have to try that!
I put about 1 teaspoon in my coffee; I’m still adding a little cream, but not as much. I was drinking it with stevia and cream before!
Awesome! Thanks. I will have to try that sometime!
Alesha <3
These look so simple and tasty. I have also been loving using coconut oil in baked goods lately. Thanks for sharing.
I love coconut oil, and might try this with a gluten free twist!