It’s time to get ready for Mother’s Day coming up. My in-laws will be in town, so we will probably go out to eat for lunch or dinner on Sunday, but I still wanted to have a treat for the morning. I was looking for something light and full of fruit. I really liked the Maple Strawberry Banana Muffins I made last year, so I based these Strawberry Coconut Banana Muffins off of that recipe. I exchanged the oil and maple syrup for some coconut oil. I have been wanting to try baking with coconut oil, so here was my chance. Now my muffins are even healthier!
I did not put any shredded coconut in these muffins, because not everyone likes the texture of it. The coconut oil doesn’t have a very strong coconut flavor, so I used imitation coconut extract for extra flavor.
These muffins are so easy and fast to make. The kids can help you by mashing the bananas and mixing ingredients. That would really be fun to do on Mother’s Day.
The house smelled like coconut and banana heaven while these were baking. I couldn’t wait to eat one. They came out so good. The texture of these Strawberry Coconut Banana Muffins was light and fluffy. You can taste all the individual flavors, not one overwhelmed the other.
They were just the right amount of sweet. And the coconut oil makes them healthier. Next time I am going to try them with whole wheat flour. You can never be too healthy. These are perfect for breakfast, brunch, or just a snack.
Strawberry Coconut Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake bread breakfast snack strawberry banana coconut oil muffins American spring summer
Ingredients (16 muffins)
- 2/3 cups light brown sugar
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 teaspoon imitation coconut extract
- 2 medium bananas, mashed
- 1 2/3 cups all purpose flour
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely chopped fresh strawberries
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add sugar, oil, eggs, and coconut extract. Mix on low speed until completely blended.
Then add mashed bananas and mix until smooth.
In a medium bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Mix with a spoon until well blended, then add strawberries and gently mix until strawberries are covered with the flour mixture.
Next, add the flour/strawberry mixture to banana mixture and mix on low until completely incorporated.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15 minutes or until toothpick inserted in center comes out clean.
Remove from oven and enjoy warm or place on cooling rack and eat later. Either way, enjoy!
Recipe adapted from Banana-Strawberry Muffins by Pillsbury
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