The Pioneer Woman Tasty Kitchen
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Whole Wheat Banana Coconut Muffins

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A banana muffin loaded with coconut!

Ingredients

  • 1-½ cup Whole Wheat Flour
  • ½ cups Sugar
  • 2 teaspoons Baking Powder
  • ⅓ cups Coconut Oil
  • ¼ cups Coconut Milk
  • 2 whole Bananas, Mashed
  • 1 teaspoon Vanilla
  • 1 whole Egg
  • ¼ cups Shredded Coconut

Preparation

Preheat oven to 400 degrees.

Mix flour, sugar, and baking powder in a large bowl. Add coconut oil, coconut milk, bananas, vanilla, and eggs, and mix until combined. Fold in shredded coconut. Top with a sprinkling of raw turbinado sugar.

Bake for 15-20 minutes or until golden brown.

5 Comments

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melwell on 1.16.2011

Thank you for the yummy recipe. I just began cooking with coconut milk. This recipe was easy and delicious. Next time may try substituting fructose or Splenda for the sugar.

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Jenna Bourland on 6.10.2010

I recently cut dairy out of my diet and have been looking for new ways to use coconut milk. I will definitely be trying these soon! Thank you.

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zvonzo on 5.5.2010

These had a nice balance of banana and coconut. Great for breakfast and milk free. Win-win!

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whitschex on 4.24.2010

These were great!! Thanks for posting the recipe!

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katn85 on 4.22.2010

This looks great! My kid is lactose intolerant and I’ve been using coconut oil instead of butter in almost everything. Can’t wait to try this!

3 Reviews

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paisleybelle on 12.30.2011

These are so good – really light for using all whole wheat flour. Yum!!

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heidij on 9.28.2010

Fabulous! Very moist and flavorful. I think the next time I make them I’ll try adding a little less sugar just to make them that much healthier. Ripe bananas add a lot of sweetness as it is. Thanks so much!

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laela on 5.18.2010

These are excellent! My husband leaves bananas to ripen now just so I’ll make more.

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