Tuesday, May 27, 2014
Healthier Banana Bread Muffins
Okay these may be low fat, but they are far from tasting like it! I've jumped on the 'coconut oil bandwagon' and these are wonderful! Just the right hint of coconut in them! I adapted this recipe from Mama's Weeds...I actually doubled her recipe and added less flour and less oil and omitted the milk...Give them a try! Banana muffins freeze really well, so if you wanted to double the recipe you could throw some in a ziploc for later, too!
1/4 c coconut oil, melted (or softened butter)
1 c sugar
4 very ripe bananas, mashed
2 eggs, beaten
2 c flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp. cinnamon
pinch of salt (if using unsalted butter or coconut oil)
1/4 c mini chocolate chips
Preheat oven to 375. Combine coconut oil (or butter) with sugar. Stir in beaten egg and mashed bananas. Add in dry ingredients and pour into muffin tins. (Lightly oiled.)
Bake muffins for 18-20 minutes. (I used a 1/4 c measure to scoop batter into muffin tins, this made 19 muffins).