I like to think of myself as more of a savory breakfast person. If you look at our recipe page (see: egg dishes) you’d have to agree.
I would have to say that Chrissy bakes more than I do, it probably has something to do with my lack of patients.
She makes many different muffins, cookies, breads, brownies, cupcakes, and other delicacies – sometimes she lets me lick the beaters.
I totally eat all the batter for before they make it into the oven or at least deplete the serving amount by half.
Baking is just such a precise science and I’m really not great at following rules or sticking to a plan…or waiting.
BUT when I spotted coconut muffins made with coconut oil on Smitten Kitchen, I decided they would be well worth the baking wait and whipped up a batch of my own.
We fed them to neighbors with hopes of not consuming them all on our own.
After Vegas, I’ve declared it officially bikini season which doesn’t allow for consumption of multiple muffins…unless your lucky enough to be able to rock a muffin top.
The addition of lemon zest and naturally sweet bananas add a tropical twist that was just perfect for a sunny Saturday morning.
These are the perfect amount of sweetness, moist in the middle and slightly crispy on the outside.
The dash of raw cane sugar tops it all off with a cute, sweet glisten.
P.S. These are fabulous with a nice bold cup of Starbucks out of your Keurig!
At least that’s how we enjoyed them…mimosas are also totally acceptable though.
Banana Coconut Lemon Muffins
Adapted from Smitten Kitchen’s Double Coconut Muffins
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut oil
1 cup banana, mashed
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
1 teaspoon lemon zest
3/4 cup unsweetened shredded coconut, divided
1 tablespoon raw cane sugar
Preheat oven to 375 degrees. Melt coconut oil in sauce pan or microwave. Once cooled, mix together oil, egg, sugar, banana, lemon zest and vanilla.
In a separate bowl, combine flours, baking powder and salt. Incorporate into wet ingredients. Fold in 1/2 cup shredded coconut. Divide batter among muffin cups that are either greased or lined (we used parchment squares). Sprinkle remaining coconut and a pinch of raw cane sugar on top of each muffin. Bake 18-20 minutes, until toothpick comes out clean. Makes 10 muffins.
From the Little Yellow Kitchen,