Hearty Banana Nut Muffins with Coconut Oil
- 1 ½ cups white flour
- ½ cup whole wheat flour
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- 1 cup Coco Treasure Organic Coconut Sugar or light brown sugar
- 2 eggs
- ¾ cup Coco Treasure Unrefined Organic Extra Virgin Coconut Oil melted
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped
- 3 very ripe bananas mashed
- 1 tablespoon butter approx. for muffin tins
Lightly wipe one 12-capacity or two 6-capacity muffin tins with butter. Preheat oven to 375 degrees F.
Combine flours, salt and baking soda in a large bowl.
Whisk together the sugar, eggs, melted organic extra virgin coconut oil and vanilla until ingredients are well incorporated.
Stir the wet ingredients into the dry ingredients until the batter is smooth and evenly blended. Fold in nuts and mashed bananas.
Spoon batter into muffin tins, filling each cavity about half way. Tap filled tins on the counter to remove any air bubbles.
Bake for 18 to 20 minutes or until a toothpick stuck in the middle comes out clean. Allow to cool for a few minutes before turning out onto a cooking rack.
Never melt coconut oil in the microwave. Place the desired amount in a clean bowl and place it inside a larger bowl with one or two inches of warm water. Be careful not to spill water into the oil. The coconut oil will become liquid in a few minutes.