About six months ago I bought my first jar of coconut oil. It was about a year coming. I was dying to make something with it but never had a recipe in mind so held off buying some for a long time for fear of wasting it. After my first purchase of coconut oil, it continued to sit in the pantry for another several months, still no ideas flowing through my head.
Finally it was time to open the stuff. Baby steps. I cooked up some sautéed chicken with it. The second big step was granola. Replacing my standard canola oil with coconut oil in my simple granola recipe made the flavors burst. I was getting hooked. What happened if I baked with it? The Secret Recipe Club as always gave me a great base to experiment with.
This month I was introduced to Cook with Sara. I moved to C week this month; a week earlier than before and a fresh new set of blogs to fall in love with. Sara’s from the midwest and loves to cook and eat (I’m sure we’d get a long fine). Sifting through her blog I found a recurring love that we shared: banana bread. While Sara had her standby banana bread, which I adapted this recipe from, she had plenty of other variations. I was curious: how would coconut oil work with bananas? Even crazier–muffins! The results were nothing to be ashamed of. I swapped the vegetable oil with coconut oil, cut the sugar a bit and as a last minute decision, coated the unbaked batter with a sprinkling of sweetened coconut flakes which toasted up beautifully while cooking. Um, can you say tropical paradise?
Coconut Banana Muffins (Adapted from Cook with Sara) Makes 1 dozen
- 1/4 c coconut oil
- 1/4 c applesauce
- 1/2 c sugar
- 3 ripe bananas, mashed
- 2 eggs
- Slug of vanilla extract
- 1/2 c all-purpose flour
- 1 1/2 c whole wheat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 c buttermilk
- 1/2 c sweetened shredded coconut
Preheat oven to 350°F. Spray muffin pan with cooking spray or use muffin liners.
In a large mixing bowl, with an electric mixer, cream together the oil, applesauce and sugar. Mix in the bananas, eggs and vanilla.
In a medium bowl, sift flours, cinnamon, baking powder, baking soda and salt. Add the flour mixture to the mixing bowl alternately with the buttermilk, and mix just until combined.
Using an ice cream scoop, divide batter into a greased prepared muffin tins. Sprinkle each muffin with shredded coconut and bake for 25 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.