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 🙂
- 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
- 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!
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