Banana Coconut Muffins

So I’ve heard that you should not experiment when baking, but I’ve clearly not been listening. A recent purchase of coconut oil has inspired me to pull out all the frozen bananas in the freezer, let ’em thaw out and make a giagantor mess in the kitchen. The original recipe was found on, but even as a novice chef something seemed off and I’ve modified it.

Original Recipe

  • 1 cup organic coconut flour
  • 6 eggs
  • 2 ripe bananas (mashed)
  • 2 Tbsp. melted butter
  • 2 Tbsp. virgin coconut oil
  • 2 Tbsp. milk
  • 3 Tbsp. honey
  • 1 tsp. aluminum free baking powder
  • 1/2 tsp. vanilla
  • 1/8 tsp. Himalayan salt

First off, I don’t have organic coconut flour, I have 10 beyond-ripe-but-thawing-out bananas, no vanilla — and strangely enough — I do have pink Himalayan salt. 6 eggs to 1 cup of flour sounds like a repeat of an earlier attempt to make banana, blueberry and orange juice bread. (The recipe actually called for OJ!) I created banana soup.

Little Martha’s adaptation:

  • 1 cup of flour
  • 4 eggs
  • 2 cups of mushified bananas
  • 2 tbsp. margarine
  • 2 tbsp. virgin coconut oil
  • 2 tbsp. soy milk
  • 3 tbsp. organic mesquite honey
  • 1 tsp. baking powder (sure hope it’s aluminum free)
  • 1/8 tsp. pink Himalayan salt

[Might have deduced that 10 bananas does not equate to 2 cups of bananas. So, yes, I just re-created the batch three times. Baking + my mediocre math/conversion skills = true recipe for disaster.]


  1. Preheat the oven to 350.
  2. Combine the dry: flour, baking powder and salt. Sift it.
  3. Combine the wet: eggs, margarine, coconut oil, soy milk, honey and bananas.
  4. In an empty bowl put some dry and some wet then combine. Repeat. [I do not have a fancy-schmancy mixer.]
  5. Grease the muffin tins. I put some oil on a paper towel and dab the bottom of each muffin tin-holder? Sprinkle flour and viola!
  6. Put in the oven, wait 20 minutes.

And so here we are. The blondest looking muffins I’ve ever seen, but wait, let’s back track — I was VICTORIOUS! My experiment was not a flop since these are edible muffins.

Back to being critical: I do not get a rush of coconut goodness like with a Girl Scout Samoa cookie, or, at all. So, parting thoughts: hope you liked this recipe for uber-moist banana muffins sans the coconut goodness.


What do you think? (Don't hold back, please share!)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s