So good! I made some changes to make them a bit healthier, using 1/2 whole wheat and 1/2 white flour, for sugar subbing 1/2 honey and 1/2 brown sugar, coconut oil instead of olive oil, and I used the milk I had (unsweetened almond milk). Like another reviewer said, the dough seemed really dry, so I added another 1/4 cup milk. Also, I only had two largish bananas, so I used those, and didn't add other fruit. They baked for 25 minutes, then I kept them in the oven another two minutes, until they were golden brown all over. The result was a deliciously moist muffin, with the banana taste very strong, and of course, a dominance of coconut flavor. I ate two right out of the oven, with a sliver of melting butter. Excellent!
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So good! I made some changes to make them a bit healthier, using 1/2 whole wheat and 1/2 white...