Sunday, April 21, 2013

Gotta Love Coconut Oil: Strawberry Banana Muffins w/ Streusel Topping

I've been on a mission lately to dust off some of my kitchen gadgets and pans I've bought months ago and finally let them complete their mission in life. 

I've have this jumbo muffin pan, which has been sitting in the back of the cabinet underneath the multiple loaf pans, regularly used cupcake tins, and donut pans.  Just sitting there sad and lonely, and I started to feel sorry for it.  I know I know it sounds silly, why should I feel sorry for a inanimate object.  But I do, becuase why bother buying something if you aint going to use it, then your just wasting money and taking up space in your tiny kitchen that can barley hold all the kitchen crap you've already accumulated over the I right?  

So today was the day the jumbo muffin tin was going to have its day in the oven. I adapted my nanas banana bread recipe and came up with one hell of an oishii muffin.  I love using coconut oil in place of butter or vegetable oil, not only is it better and healthier for you but it gives the baked goods an extra special flavor that you wouldn't get with butter or vegetable oil.  These Jumbo muffins are great for breakfast along with a cup of coffee or as a snack. They are loaded with fruit and incredible moist, thanks to the rippend bananas, greek yogurt and coconut oil. You got to give these a try, if you're not a strawberry fan then you can easily switch out the strawberries for blueberries, raspberries or just use bananas. 
Now go save a lonely unused kitchen gadget or pan today and you'll be happy you did.

Jumbo Strawberry Banana Muffins with a Streusel Topping 
Adapted my nana's recipe

Yields: 6 jumbo muffins

Ingredients For the Streusel

1/2 cup brown sugar, packed
1 tablespoon sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, sliced into chunks

Ingredients for the Muffins

2 large ripe banans
1/3 cup coconut oil
4 oz container of vanilla greek yogurt about 1/3 cup
1 egg
2/3 cup sugar
zest of 1 lemon
1 teaspoon baking soda
pinch of salt
1 1/2 cups flour
3/4 cup diced strawberries

Directions for Streusel

In a medium bowl, combine the dry ingredients and add in the cold butter using your hands to mix and squeeze the mixture together crumbling it up.  once complete cover and place in the freezer until ready to top on the batter.

Directions for the Muffins

- Pre heat oven to 350 degrees and line a 6 muffin jumbo pan with jumbo paper-liners
- In a large bowl mash your ripe bananas, (i used a potato masher), and using a wooden spoon add in the coconut oil, yogurt, and egg, lemon zest and mix until combined.

-  Mix in the sugar, baking soda, and salt and lastly add in the flour and mix just enough until the ingredients are combined.
- Fold in the strawberries

- Evenly divide the batter between each paper lined muffin tin, they will be filled about 2/3 full.  Divide the streusel evenly among the muffins add a little or a lot to each muffin, I recommend a lot.

Add streusel before they are baked.
- Bake for 27-30 minutes or until a toothpick inserted in the middle comes out clean and cool on a wire rack.


  1. I love coconut oil in baked goods. These look fabulous!

    1. Me too, I love the flavor the coconut provides. Thanks!

  2. Yum, your muffins look and sound delicious!

  3. Oooo I love streusel topping on muffins! They sound fantastic :)

    Happy Blogging!
    Happy Valley Chow


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