Super Moist, Secret Ingredient Banana Muffins

bananamuffincover

Mornings around here are like a NASCAR race. Including the collisions. It’s a mad dash to say the least so breakfast has to be quick and to the point.

Some days it’s cereal. Some days its fruit and yogurt. But the days I like most are the muffin days because I make them the night before and there is virtually no breakfast prep. Which cuts down on the running around we do in the mornings.

I found a recipe here and adapted it to my families tastes.

And are you curious about the secret ingredient?

It’s coconut oil.

I used it in place of the vegetable oil and it’s so good.

banana4

Recipe adapted from Yammie Noshery:

3 brown bananas (1 mashed cup)

2 eggs

1/4 cup sugar

1/4 cup brown sugar

1 cup all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup coconut oil

Directions:

Preheat your oven to 375 degrees. Mash bananas and add eggs. Mix well. Add sugar and mix until smooth. Add in the flour, salt, baking soda, baking powder. Stir until all ingredients combined. Pour in melted coconut oil and mix well.

You can either make muffins or use a loaf pan. Both are delish.

Cook for 20 minutes until edges are brown and a toothpick comes out clean.

For some fun add-ins try shredded coconut or dark chocolate chips.

banana2

 

 

Related posts:

lemon-poppyseed-crisp-plated      ombre cupcake cover      coconut pie


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