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Donna's Banana Muffins

My friend, Donna, sent me this recipe about a week ago.  She is a great cook and very health conscious.  She came up with this recipe for her family and wanted me to test it out.  It is delicious!!  Awesome job, Donna!  We love them, too.  I used half the amount of coconut oil and substituted sunsweet lighter bake for the other half.  I did this to simply cut calories, since coconut oil is high in saturated fat and calories.  It is a very healthy oil (in moderation).  You can also do half coconut oil and half plain or vanilla greek yogurt 0% if you are watching your caloric intake.  I also added a few chocolate chips on top (a touch my kids appreciate).  Make it your own favorite version!  Enjoy!



Donna's Banana Muffins

7 ripe bananas
1 cup extra virgin organic coconut oil
2 cups whey low sugar can also use sucanat
3 cups King Arthurs White Whole Wheat flour
2 tsp vanilla
1 15 oz. can pumpkin (sneaky sub for eggs)
2 tsp baking powder (Bob's Red Mill metal free)
2 tsp baking soda (Bob's Red Mill metal free)
1 tsp sea salt


Mash bananas. Mix bananas, coconut oil, whey low or sucanat,
pumpkin and vanilla until well blended. Sift all dry ingredients together and
slowly add to wet mixture. Mix until just combined. Spray muffin pans with
cooking spray and fill. Bake at 350 degrees for 20-25 minutes or until
toothpick comes out clean. Makes 24 muffins.
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