Coconut oil is extremely popular these days. Its health benefits are definitely under discussion, but for those who are lactose intolerant, it is a helpful ingredient for baking as it’s dairy-free. It’s also shelf-stable, which means you can keep it on hand in the pantry for a long time.
I’m just a big fan of banana bread in any guise, and this is my muffin coconut oil version. It’s bolstered by a bit of wheat germ, which provides fiber and a bit of protein.
- 4 bananas (very ripe)
- 2 large eggs
- 1/2 cup coconut oil
- 1/4 cup honey
- 1/3 cup brown sugar
- 2 cups all-purpose flour
- 1/4 cup wheat germ
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- Preheat the oven to 350°F. Line 16 muffin tins with paper liners and spray them with nonstick spray.
- Mash 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.
- Mix 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.
- Cool 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.
Don't have a muffin pan? Bake it into a loaf of moist banana bread with coconut oil using this recipe!
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.
Already a convenient and kid friendly snack on their own, there are so many ways to make bananas a part of a delicious snack or dessert. If you're wondering how to use those ripening bananas on your counter, make them into Honestly the Best Banana Bread, Mini Cinnamon-ey Banana Loaves, Banana Bread Pudding, Banana Cupcakes with Cream Cheese Frosting, Banana Bread with Chocolate and Crystallized Ginger, and Chocolate Banana Cake. Or even put them into a smoothie!
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."
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||6 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||2 g|