I have been using coconut oil a lot lately in many things. I even experimented with some marshmallow pumpkin bars to share with you all, but those did not turn out so good, so those are currently on the re-do list. Anyway, I have two very good friends that just love coconut everything… I bumped into one today and I will be visiting with the other one tomorrow and they inspired me to try a coconut baked good. But as they are also always trying to beat me in my daily step count (yes I have a fitbit) I decided to substitute some ingredients to make the a bit more “healthy-fied” (yes I know that’s not a word). So below is what I came up with, enjoy!
1/2 Coconut oil (melted)
1 1/4 Flour
1 1/2 tsp Baking powder
1/4 tsp Kosher salt (optional)
1 cup Shredded coconut
1 cup Coconut Greek yogurt
1/3 cup Sugar
1 Egg (at room temperature)
1 tsp Vanilla extract
1/2 cup Toasted almonds chopped
Preheat oven to 375°F. You can line a muffin tin with paper liners or spray with nonstick cooking spray.
In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut.
In a large bowl (stand or hand mixer) mix together coconut oil, yogurt, sugar, egg and vanilla.
Stir dry ingredients into wet ingredients slowly until just combined. Gently mix in chopped almonds.
Using a large cookie scoop or spoon, divide batter among prepared muffin cups and sprinkle the top with remaining 1/4 cup shredded coconut.
Bake in the oven for about 17-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a cooling rack.
These yummy treats are perfect for almost any occasion. . I love pecan pie and is always in a never ending battle between my other favorite…pumpkin. But I can never allow myself to go through an autumn with out making at least one pecan pie…
These are such great little treats to have around for coffee with a friend, small dessert after dinner and just to have a bite of pecan goodness without a whole piece of pie or the crust…a little portion control here I guess (not that I like that much LOL). This recipe is perfect because it’s so simple and only make enough for 1 batch (24 mini muffins).
I hope you and your loved ones enjoy this yummy mini piece of fall ☺
1 cup Packed Brown Sugar
½ cup Flour
2 cups Chopped Pecans
2/3 cup Butter, softened (I used light butter)
2 Eggs, beaten
Preheat oven to 350 degrees. Spray a mini muffin tin with non-stick cooking spray (I actually used coconut oil spray I found at Trader Joe’s) make sure you spray the pan very well.
In a bowl mix together the brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together.
Stir in the dry ingredients just until combined.
Spoon the batter into each muffin cup about 2/3 full.
Bake for about 13 minutes. Let cool for just a bit, then use a butter knife to run around the edges of each muffin to help pop them out.
It got very hot over here in our neck of the woods. I’ve been wanting to make something new for a dessert but everything I had in my recipe binder required use of the oven.
I was not about to let the air in my house get any warmer than it already was at that point. So oven use was out…completely. So I came across this recipe on Pinterest (love that site♥) and I made changes to make it my own.
Once again, this recipe uses coconut oil in place of butter.
Many people I’ve come across think coconut is gross. Well, I myself do not like to eat coconut at all. (however, I enjoy the smell)
The great thing about coconut oil is that it does not taste like coconut. It has a mild fragrance of coconut, but when used in most recipes you can hardly notice it.
So come on, and give it a try if you already haven’t☺
So this is what you need:
- 1 Cup Peanut Butter
- ½ Cup Honey
- ½ Cup Coconut Oil
- 2 Cups Old Fashioned Oats
- ¾ Cup Chopped Nuts (I used pecans because that’s what I had on hand)
- 1 ¼ Cups Chocolate Chips (I used semi-sweet but you could use dark chocolate too)
- 1 tsp Vanilla Extract
Melt the peanut butter, honey and coconut oil over med-low heat in a saucepan.
(watch to make sure it doesn’t burn)
Once melted together remove from heat and add in oats, chocolate chips, nuts and vanilla. Stir together until the chocolate is completely melted.
Pour into a greased 9 x 13 pan and cool in the fridge.
When mixture is hardened, cut into bars. Store in the fridge or freezer.
(For thicker bars, you can pour mix into a 9 x 9 pan)
*Recipe adapted from Pinterest post by Money Saving Mom
What you Need:
- 1 cup coconut oil
- 1 teaspoon vitamin E oil (optional)
- a few drops of your favorite essential oils for fragrance (optional)
1. Put all ingredients into a mixing bowl. Note: Do not melt the coconut oil first. It will only whip up if it’s solid.
2. Mix on high speed with a wire whisk for 6-7 minutes or until whipped into a light, airy consistency.
3. Spoon the whipped coconut oil body butter into a glass jar and cover tightly. Store at room temperature, or in the refrigerator if your house is so warm it melts the oil.
Tip: An electric hand mixer will work, but my Kitchen Aid stand mixer did an amazing job and I was able to get other work done while it was mixing away. A blender or food processor will not work with this coconut oil recipe, because they tend to warm the oil too much and prevent it from whipping up.
** Your whipped coconut oil should stay relatively soft, even at colder temperatures. If it’s really cold, it will become a little more solid, but not rock hard like it normally does.