Tuesday, March 12, 2013

Banana Coconut Muffins

I make a batch of muffins about once a month. I usually freeze half of the batch so we have some quick grab and go breakfasts in the freezer. These muffins have a delicate coconut banana flavor and they are not overly sweet. The whole wheat flour and coconut oil make them a healthy alternative to sugary cereal or pastries. 

Banana Coconut Muffins
(Adapted from How Sweet Eats)


  • 1 2/3 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 large eggs
  • 1/4 cup organic cane sugar
  • 1/4 cup honey
  • 1/3 cup canned coconut milk
  • 1/2 cup coconut oil, melted
  • 4 bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Preheat oven to 350 degrees. Spray muffin tins with nonstick spray. In a small bowl combine flour, baking soda, cinnamon and salt. Set aside.

In a large bowl whisk together eggs, sugar and honey until smooth. Add in coconut milk and coconut oil, mixing until combined. Stir in bananas and extracts. Slowly stir in dry ingredients until just combined. Divide batter between muffins tins - the recipe made 12 large muffins for me but will vary depending on the size of your tins. Bake for 20-25 minutes or until toothpick insterted in center comes out clean and the tops are lightly browned. Cool and enjoy!

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