Simply Sugarless: Banana Coconut Muffins

Welcome to Simply Sugarless, our monthly sugar-free recipe column written by Starr Struck's own Sara Meeks. Once per month, Sara picks a "regular" recipe and adapts it into a sugar-free version of that same recipe using only natural sweeteners (fruit, sweet veggies, etc.). A perfect option for those trying to eat less added sugar on a daily basis.

​Take it away, Sara...

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I’ve been itching to try a recipe with coconut oil for quite some time, and then recently, I came across a recipe that intrigued me enough to give it a try. Coconut oil is supposed to be really good for you (see…the internet says so!), and what better way to reap the benefits than to consume it in the form of delicious muffins? 

I hope you'd agree that many of the recipes that I’ve shared here are quite yummy despite having no added sugar, but just wait until you try this one! It might be my favorite so far.

The most important addition to the recipe, in my opinion, is the almond extract. This simple (and very small) ingredient gives the muffin a little touch of cupcake. Mmm, so good. 

My only additional suggestion as you start in on the baking? Double the batch. Eleven muffins just isn’t enough--trust me.

BANANA COCONUT MUFFINS

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes
Yield: 11 muffins

Ingredients: 

• 1 1/4 cup white whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• zest of ½ lemon, finely chopped
• *1/2 cup virgin coconut oil, melted 
• 1 cup mashed ripe banana (approximately 3 bananas)
• 1/4 cup honey
• 1 large egg, preferably at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup unsweetened shredded coconut, divided

*A bit of advice as you melt the coconut butter: scoop slightly more than the desired liquid amount into a microwave-safe bowl or glass measuring cup. Melt in 15 second increments in the microwave, stirring after every 15 seconds. Continue until all solid chucks are dissolved. Mine took about 45 seconds to melt.

Directions:

• Preheat oven to 375°F. Grease a muffin tin or line the tin with muffin liners.
• In a medium bowl, whisk together the flour, baking powder, salt and lemon zest. Stir in ½ cup shredded coconut.
• In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and extracts.
• Pour the wet ingredients into the dry ingredients and stir until just combined.
• Divide batter among prepared muffin cups (feel free to fill pretty high, they don’t rise very much), then sprinkle the muffin tops with the remaining ¼ cup coconut (about 1 to 2 teaspoons each).
• Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack and let them cool.

{Created by modifying this recipe.}

Oh wow, these sound SO good, don't they? I wish I lived closer to Sara so that she could make them for me (because lets be honest, I'm not doing much baking these days...).

View more Simply Sugarless recipes and/or learn more about the column + Sara here.  You can also follow Sara + her fam on her lovely photo-a-day blog, Small City | Big Days.