The Freshman Cook: Best Banana Muffins Ever !!

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It is time for Secret Recipe Club reveal today, and this month I was assigned the blog, Eliots Eats. If you haven’t read this blog yet, please do so as soon as you can! Debra is the writer, her husband is her inspiration, and her recipes are amazing! For the second month in a row, I choose a Banana Bread recipe. I didn’t do this on purpose, but when I saw Debra’s recipe for The Best Banana Bread Ever, I had to put it to the test. Another thing I love about this recipe? Coconut Oil substituted for butter. Oh, so good! I made two changes to Debra’s original recipe. I left out the chopped pecans, and I made muffins instead of a loaf. Oh, and yes, they are the best banana muffins, ever!

The Best Banana Bread {Muffins} Ever

1/2 cups coconut oil (in solid form) 1 cup sugar 2 large farm fresh eggs 1 cup mashed bananas (2 or 3) 2 cup flour 1 teaspoon baking soda

1/2 teaspoon fine sea salt

Preheat your oven to 350 degrees. Cream together your coconut oil and sugar.

 Mix until creamy.

Add the eggs one at a time. Mix until incorporated.
Add bananas and mix well.
In a separate bowl, mix together the flour, baking soda and salt.
On low speed, mix the flour into the coconut oil and egg mix. Just mix until incorporated. Do not over mix. Spray mini muffin pan. Bake muffins for 10-15 minutes. Remove from pan and let cool for 10 minutes. Enjoy your muffins! Thanks Debra for a great recipe!

Check out what everyone else made!!

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