Healthy Recipes for Spring
Banana Blueberry Muffins made with Coconut Oil
I originally bought extra virgin coconut oil because I read it’s good for your hair, but I read you can replace oil and butter with coconut oil in your baking recipes. So my “miracle hair treatment” found some real estate in the pantry.
Coconut oil does tend to flavour your baking, so if you’re not a fan of coconut (what’s wrong with you?) then just use butter. The ratio is pretty 1:1, but you might use less coconut oil than butter.
130 calories, 3g fat, 2g fibre per muffin
Before you start: Preheat oven to 325F on convection (350F if you don’t have convection). Line or spray your muffin tin. Makes 12 muffins.
- 3 large bananas, mashed
- 2 tablespoons Extra Virgin Coconut Oil
- 2 tablespoons unsweetened apple sauce
- 1 egg
- 1 teaspoon vanilla bean paste (or extract)
- 1 cup All-Purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup frozen blueberries
- In stand- or hand-mixer, cream together brown sugar and coconut oil.
- Add egg, mixing until frothy.
- Mash bananas in a separate bowl before adding to mixture.
- Add applesauce and vanilla (You can use vanilla extract–I just ran out so I substituted with bean paste.)
- Combine dry ingredients with the exception of the blueberries in a separate bowl, mixing thoroughly with a wooden spoon. Add to wet mixture, mixing just until combined and scraping down sides of the bowl.
- Fold the blueberries in by hand.
- Fill the liners 3/4 full. Bake for 15-20 minutes. The muffins are done when you can apply light pressure to the top with your finger and it bounces back.
Cream together brown sugar and coconut oil.
Add egg, mixing until frothy.
Mash your bananas, then add to the mix along with applesauce and vanilla.
Got disgusting, ugly brown bananas? Stick em in the freezer til you’re ready to make some muffins. A few minutes on the kitchen counter will thaw them out.
Mix flour, oats, baking powder, baking soda, and salt in another bowl before adding to mixture. Stir in blueberries.
Choose a cupcake liner and fill about 3/4 full. Bake for 15-20 minutes depending on your oven. I had to keep sticking mine back in.
I found the muffins to be tres moist, but they also had some nice texture from the oats. Also they didn’t taste too much like coconut, but the oil definitely gives them a different flavour.
Happy Baking! For some information on the benefits of using coconut oil in your kitchen adventures, check out Simple Organic for the run down.
Recipe adapted from The Healthie Foodie‘s Banana Bread