Coconut, Banana Muffins

Servings: 12
Preparation Time: 10 minutes

Ingredients:

• 1/2 cup coconut oil, melted
• 1 tablespoon plain Greek yogurt
• 2 ripe bananas, mashed
• 1/2 cup whole cane sugar
• 1 egg
• 1 teaspoon vanilla
• 1 cup einkorn flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup coconut flakes, optional

Directions:

Preheat oven to 375 degrees F. Butter the muffin tins or use paper cup liners.

Whisk melted coconut oil and yogurt together, add bananas and sugar, and mix well. Add beaten egg and vanilla and mix for 1 or 2 more minutes.

In a separate bowl, sift together flour, baking powder, and salt. Fold flour mixture into banana mixture carefully just until incorporated.

Fill muffin cups half full and sprinkle coconut flakes on top. Bake 13 to 16 minutes until golden brown.

Nicole from Warm Springs, OR, won $50 for this recipe and photo! Submit your recipes here!

Whole Wheat Date Muffins

Servings: 18–24 regular muffins
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups hot water
• 1 cup pitted dates, chopped (can substitute other dried fruit)
• 1 egg, (large)
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 3/4 teaspoon coarse salt
• 1 cup pecans, chopped (can substitute other nuts or omit, whole or ground to a meal)
• 3/4 cup whole sugar

Optional additions:

• spices (1 teaspoon nutmeg, allspice, cinnamon, or ginger, 1/2 teaspoon cloves, all or some)
• hemp protein powder (2 tablespoons)
• hemp seeds (2 tablespoons)
• nutritional yeast (1 tablespoon)
• flax meal (2 tablespoons)
• dried fruit (like raisins) and coconut
• molasses (1 tablespoon)

Directions:

Preheat oven to 350 degrees F. Coat a muffin pan with additional coconut oil.

In a medium bowl, pour hot water over dates (and any other dried fruit) and let stand until slightly softened, about 5 minutes.

Whisk in egg, coconut oil, and vanilla (and any other wet ingredients).

In another bowl, stir together flour, baking soda, salt, nuts, and sugar (and any other dry ingredients).

Fold wet mixture into dry until just combined.

Fill each muffin cup about 3/4 full and smooth the tops with a spatula.

Bake for 15 minutes for both regular and mini muffins or until a tester inserted in the middle comes out clean.

Let rest 10 minutes, then remove and move to a cooling rack.

Katie from Cincinnati, OH, just won $50 for this recipe and photo! Submit yours here!

This is the easiest recipe to make and so DELICIOUS.

Coconut Banana Muffins – No Sugar and Gluten-Free

Servings: 4
Preparation Time: 25 minutes

Ingredients:

• 1 big banana (or 2 small ones), mashed
• 2 tablespoons Coconut Cream Concentrate
• 1 egg
• 4 tablespoons shredded coconut
• chia seeds, to taste
• vanilla powder, to taste
• pinch Himalayan Salt

Directions:

Preheat oven at 160 degrees C/325 degrees F.

Mix all the ingredients; place in muffin models and bake in preheated oven for about 20 minutes or until golden. Remove from pan and place on cooling rack. Let cool 10 minutes.

Recipe and photo submitted by Spela. Submit your recipe here!