A banana muffin loaded with coconut!
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.
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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!
These are excellent! My husband leaves bananas to ripen now just so I’ll make more.
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by PW Food & Friends in
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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.
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.
zvonzo on 5.5.2010
These had a nice balance of banana and coconut. Great for breakfast and milk free. Win-win!
whitschex on 4.24.2010
These were great!! Thanks for posting the recipe!
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!