Coconut Oil Banana Muffins

Serving 12 people

45 min


  • baking powder 2 teaspoons baking powder
  • baking soda ½ teaspoon baking soda
  • bananas 1 cup mashed ripe bananas (about 2 large)
  • cinnamon 1 teaspoon cinnamon
  • coconut oil ½ cup MELTED coconut oil (measured while liquid- you can sub with any other liquid oil)
  • dairy milk ½ cup non-dairy milk
  • granulated sugar ¾ cup unrefined granulated sugar (coconut sugar)
  • light brown sugar ¼ cup light brown sugar, packed
  • nutmeg ½ teaspoon nutmeg, optional
  • salt ¼ teaspoon salt
  • spelt flour 1¾ cups spelt flour
  • vanilla extract 1 tablespoon vanilla extract
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How to make it

  1. Preheat oven to 400°F. Spray non-stick muffin pans with cooking spray or prepare with paper liners.In a large bowl, sift and whisk together flour, baking powder, baking soda, cinnamon, nutmeg, salt; set aside.In a small saucepan, heat coconut oil and milk on low, just until coconut oil has liquified.
  2. Transfer to a medium bowl and add granulated sugar, brown sugar, and vanilla, whisking to combine. Stir in mashed bananas.
  3. Pour wet mixture into dry, and fold with a spatula until dry bits are just incorporated.Fill muffin cups just over half full, being careful not too overfill or the muffins will spread rather than rise during baking.
  4. Bake 16-18 minutes until a toothpick inserted in the center comes out clean.Take pans out of oven and let cool 10 minutes on wire rack before removing.Store at room temperature for 3 days or freeze for up to 2 months.