Coconut Milk Banana Muffins (aka: the most moist muffins ever)
Most Moist Muffins. Try saying that 10 times fast. Also, I’ll go ahead and apologize to those who get heebie-jeebies when you hear the word “moist”… but guess what, when it comes to baked goods THATS A GOOD THING, K?
We make a lot of banana muffins in the Hensley House. For two reasons. One: I almost always have a few spotting bananas ‘round here. And Two: because Mila frequently asks in a sweeter than honey voice “mama can we can make muffins together?” which is honestly heart melting and truly turns my “I really don’t enjoy baking, I’d rather cook” frown upside down. Because THIS IS THE STUFF SHE’S GOING TO REMEMBER. And I can never ever forget that.
A few muffin baking sessions back I decided to use coconut everything.
Coconut sugar? yes. Coconut milk? you got it. Coconut oil? 110%.
So whether you truly enjoy baking or you get suckered into it from your sweetie pie children, I hope you enjoy this healthy(er) banana muffin recipe. And let me tell you, these suckers are so delicious and MOIST(not sorry)… makes me wonder why I hadn’t poured a can of coconut milk in my banana bread sooner!
The Recipe: (makes 2 dozen muffins) - and they freeze well!
3-4 super ripe bananas
2 1/4 cup whole wheat flour
1 cup coconut sugar
1 tablespoon coconut oil (I’ve tried this recipe many times with different amounts of coconut oil and with none at all, you don’t need much because of the coconut milk, but the moist level is just that much better with a little extra somthin’ somthin’ so this is totally optional, but totally yummy)
1 can coconut milk
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon of salt
a pinch of cinnamon (optional) - I do more or less depending on the add ins
chocolate chips (optional, but also not really optional ya know?)
you could also add in nuts if you’re a crazy person. (getit? but seriously though..)
Mix dry ingredients in one bowl. In separate bowl (or in stand mixer bowl) mash bananas, add in eggs, sugar, coconut oil, vanilla, and coconut milk. Whisk well, and add in dry ingredients little by little. Spray muffin pans with coconut oil spray, add in batter, and bake at 350 for about 18 minutes. (15-20 depending on your oven. I always check them at 15 mins and generally keep them in a few more minutes)