Strawberry Coconut Banana Muffins
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!