|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
We're big fans of banana bread in any guise, and this is our muffin coconut oil version. It’s bolstered by a bit of wheat germ, which provides fiber and a bit of protein.
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.
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."