21 March 2011

banana date muffins with coconut oil

I'm in love with coconut oil. I'd been hearing about its magical properties in the removal of Holi paints and this morning as I was rubbing it on Muffin's head, hungry from the toasted coconut smell, I started wondering how I can cook with it. I was going to make banana bread today anyway... could I replace the butter with coconut oil?

Before answering that question, I had to make sure the coconut oil I used was marked "edible." Coconut oil is used in women's hair here and the hair oil is a different grade than the cooking oil.

I pulled out my trusty Pamela's baking mix and got to work.

4 tablespoons coconut oil
2 eggs
1 3/4 cups Pamela's baking mix
1 teaspoon salt
1/2 cup golden syrup (You can also use granulated sugar or honey, but golden syrup is another new obsession of mine.)
1 teaspoon vanilla
1 cup ripe, mashed banana
1/2 cup chopped dates (You can substitute nuts or another dried fruit if you prefer.)

Mix it all up and spoon into oiled or paper-lined muffin tins. Bake at 350 F / 175 C for about fifteen minutes, until edges start to turn golden and a toothpick comes out clean. My yield was about fifteen muffins, but the muffin papers I've found here a a bit smaller than the usual ones found in the United States.

These were soft and tasty-warm-delicious right out of the oven, and they kept their softness and moisture for a couple days. They are oh-so-yummy, rich with the coconut and banana flavors. I'd love to try dried mango for a full-on tropical muffin.

The answer is yes, I can replace butter with coconut oil, at least in this recipe.

Muffin enjoys her muffin.


(Recipe modified from the banana loaf recipe found on the Pamela's baking mix package.)

1 comment:

Smallbits said...

That sounds fantastic! I bought some coconut oil this weekend. I'm glad to hear that it works well. I'm ready to try it out now.

ShareThis

LinkWithin

Related Posts with Thumbnails