As I learn more about healthier eating, I’m trying to adjust my recipes to match what I’ve learned. That being said, I’ve been trying to incorporate coconut oil into my cooking for quite some time but I’ve never been happy with the taste. Everything I’ve read about it said unrefined is preferable over refined so I avoided the refined.

However, I’ve been wanting to stop using canola oil since the more I read about the less healthy it appears to be. I’ve been using this post at 100 Days of Real Food as a guide of oils to try in my cooking.

Recently I mentioned coconut oil and my lack of love for it on my Facebook page and received some suggestions to try a different kind. I ended up buying a jar of refined coconut oil. I looked into it and the company that produced it says it doesn’t use chemicals in the refining process.

So I decided to use it in my banana muffin recipe and see what I thought. I was thrilled to discover that it worked perfectly. There was no coconutty taste and the muffins were nice and moist.

I guess ideally I’d be able to use the unrefined coconut oil but until/unless I can find some with no detectable flavor I will have to stick with the refined. Still it seems it’s a better choice than canola oil.

That wasn’t the only thing I changed in the recipe though. I’m also trying to use more natural sweeteners. I used honey instead of sugar in the recipe and was happy to discover that I couldn’t tell the difference.

So now I have a banana muffin recipe that’s a little healthier than it used to be. It’s good to try new things.

Mini Banana Muffins

Ingredients

1/3 c. coconut oil(melted)
2 large eggs
2 bananas(mashed)
1/4 c. plain yogurt or buttermilk
1/2 c. honey
1 t. vanilla extract
1 c. all purpose flour
1/2 c. whole wheat flour
1 1/2. t. baking powder
1/2. t. baking soda
1/4. t. salt

Directions

Preheat oven to 375 °.
Grease mini muffin tin with coconut oil.
Mix coconut oil, eggs, bananas, yogurt/buttermilk, honey and vanilla by hand until creamy.
Add all purpose flour, whole wheat flour, baking powder, baking soda and salt and mix until well combined.
Spoon into muffin tin and bake for 15-20 minutes until done.
Yields 2 1/2 dozen mini muffins.

This is a freezer friendly recipe. Just put these into a freezer bag or freezer friendly container and pull out what you need for a quick breakfast.

Printable Version

Recipe Makeover: Mini Banana Muffins

Author: Janet @ Frugal & Focused

Recipe type: Breakfast

Ingredients

⅓ c. coconut oil(melted)
2 large eggs
2 bananas(mashed)
¼ c. plain yogurt or buttermilk
½ c. honey
1 t. vanilla extract
1 c. all purpose flour
½ c. whole wheat flour
1½. t. baking powder
½. t. baking soda
¼. t. salt

Instructions

Preheat oven to 375 °.
Grease mini muffin tin with coconut oil.
Mix coconut oil, eggs, bananas, yogurt/buttermilk, honey and vanilla by hand until creamy.
Add all purpose flour, whole wheat flour, baking powder, baking soda and salt and mix until well combined.
Spoon into muffin tin and bake for 15-20 minutes until done.
Yields 2½ dozen mini muffins.

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