Hearty Banana Nut Muffins with Coconut Oil
Ingredients
1 ½ cups white flour
½ cup whole wheat flour
½ teaspoon salt
1 ½ teaspoons baking soda
1 cup Coco Treasure Organic Coconut Sugar or light brown sugar
2 eggs
¾ cup Coco Treasure Unrefined Organic Extra Virgin Coconut Oil, melted
1 teaspoon vanilla extract
½ cup walnuts, chopped
3 very ripe bananas, mashed
1 tablespoon butter (approx.) for muffin tins
Preparation
1
Lightly wipe one 12-capacity or two 6-capacity muffin tins with butter. Preheat oven to 375 degrees F.
2
Combine flours, salt and baking soda in a large bowl.
3
Whisk together the sugar, eggs, melted organic extra virgin coconut oil and vanilla until ingredients are well incorporated.
4
Stir the wet ingredients into the dry ingredients until the batter is smooth and evenly blended. Fold in nuts and mashed bananas.
5
Spoon batter into muffin tins, filling each cavity about half way. Tap filled tins on the counter to remove any air bubbles.
6
Bake for 18 to 20 minutes or until a toothpick stuck in the middle comes out clean. Allow to cool for a few minutes before turning out onto a cooking rack.
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About
Banana nut muffins with unrefined organic extra virgin coconut oil are a healthier and more portable of everyone’s favorite– traditional banana nut bread. The flavors of banana nut bread are a perfect balance of sweet and spice, soft and crunchy. This recipe for banana muffins with organic extra virgin coconut oil supplies all the warm comforting food-love you want with a dose of healthy fat to make it even better. Enjoy these treats for breakfast, pack them in lunch boxes or serve them for after-school snacks to keep your gang fueled until dinner time.
Added:
Wednesday, November 1, 2017 - 6:11pm
