As you may remember from my NO BUTTER Chocolate Chip Cookies I am last to hop on the bandwagon for coconut oil. Since I put up that post I have gotten several messages from readers expressing the love for coconut oil. I am still learning all the uses for this versatile product, but for baking it just seems like a no brainer. These muffins have NO EGG and NO DAIRY! They are moist and delicious and a family favorite! My little one who seems to be allergic to just about everything can devour these without worry.
No feeling guilty about serving these for breakfast or a mid day snack.
Click on the magic hat for nutritional info 
Coconut Oil Blue Banana Muffins
Ingredients
- 2 C flour
- 1 C light brown sugar
- 1 T baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 2 bananas mashed (best over ripe)
- 3 T coconut oil
- ½ C apple sauce
- 2 teaspoon vanilla extract you can use 1 if you like but I LOVE vanilla extract
- 1 C fresh blueberries
Instructions
- Preheat oven to 350.
- Prepare muffin tin (12 count) with cooking spray, oil, butter or liners.
- In large bowl combine dry ingredients, mix well. A fork works best here to break down the brown sugar.
- In another bowl combine bananas, coconut oil, apple sauce and vanilla.
- Add dry ingredients to wet and stir until blended.
- Fold in blueberries.
- Bake 15-20 minutes until toothpick comes out clean when poked in the center. Mine go 18 minutes for perfection.
Tried this recipe?Let us know how it was!
Lita says
These sound so good. Bananas and blue berries are a great combo.
Thanks for the like on FB. Liked you back
Wishes for tasty dishes,
Linda @Tumbleweed Contess
Krista Low says
These look great! I love using coconut oil in recipes! It is such a healthy alternative to butter or shortening. Yummo! Krista @ A Handful of Everything
Shauna Smart says
I LOVE that these muffins are allergy friendly! Shared on our FB page & Pinterest 🙂
Shauna @ The Best Blog Recipes