Bake Some Coconut Banana Bread Muffins

For my job, I try to maintain some sort of balance between developing both savory and sweet recipes. I realize people dont want to read about cookie and cake recipes every single day, and while I understand that, baking is definitely where my heart is. Sure, I cook---I cook practically every day, but if I had to choose, I would always choose to bake. For me, theres just nothing like mixing together dough or cake batter to center myself and de-stress after a long day. Are you the same way? Great! These muffins are my most recent baking creation. Boy, are they ever good! I love banana bread but find that, since I live alone, I can never eat an entire loaf in time before it starts to go bad. Muffins are just so much more convenient! These are made with coconut oil instead of butter and to make them completely vegan, you can use egg replacer instead of the egg. The addition of coconut makes these banana bread muffins taste deliciously tropical and a little different than the norm. I highly recommend baking up a batch this weekend---I think youre going to love them!

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Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.