Banana Muffins with Coconut Oil and Flaxseed

Today was one of those magical days in which I woke up before the darlings, I showered, I made my bed and I had time to make breakfast for Andrew before the bus came!  I had a couple sad bananas looking at me, begging to be turned into something.  I modified my favorite banana bread recipe (thank you Betty Crocker) to make these healthy, easy and delicious muffins.

Banana Muffins with Coconut Oil and Flaxseed

recipe adapted from Betty Crocker's New Cookbook 

1/2 cup sugar

1/4 cup coconut oil

1 large egg

2 ripe bananas, mashed

1/4 cup milk (can use buttermilk, whole, etc...)

1/2 tsp vanilla

1/2 cup all purpose flour

1/2 cup whole wheat pastry flour

2 Tbs ground flaxseed

1/2 tsp baking powder

1/2 tsp salt

1. Preheat oven to 350.  Spray muffin tins with cooking spray (or use liners.)

2. Mix sugar and coconut oil until well blended.  Add bananas, milk and vanilla. Mix until smooth.

3. Mix together dry ingredients and slowly stir into the wet mixture.  Pour into muffin tins.

4.  Bake about 15 minutes (depended on your oven) or until toothpick comes out clean.

For a lighter version: use only 2 Tbs of oil and add 2 Tbs of unsweetened applesauce.

This can be doubled to make one large loaf of banana bread.