This recipe incorporates healthy Extra Virgin Coconut Oil with our delicious Coconut Palm Sugar, for low glycemic and relatively healthy breakfast, snack, or dessert! The coconut oil creates very moist banana bread, and the coconut palm sugar adds a caramel sweetness for a muffin with a rich, subtle coconut flavor. Using coconut flour adds fiber and flavor to this recipe, and creates a dense bread perfect for filling you up.
Either way you slice it, these muffins will be a huge hit at the office or with the kids! Or you can keep them all to yourself… we won’t tell anyone.
Preheat the oven to 350°F (175°C), and grease a regular muffin pan
Mash the ripe bananas with a fork until smooth in a large mixing bowl. Stir the liquid coconut oil into the bananas until well mixed.
Add to this the baking soda, baking powder, salt, and cinnamon. Then stir in the sugar, beaten egg, and vanilla extract. The amount of sugar can be adjusted to personal taste.
Slowly incorporate the flours into the mixture. The texture should be doughy, similar to cookies. Fill muffin tins 3/4 full. Bake at 350°F for 15-18 minutes, until a tester inserted into the center comes out clean.