Fruitilicious Buttermilk     Muffins

Hot from the oven!

(Preheat oven to 400 degrees Fahrenheit)

Cream together:

½ c. coconut oil

½ c. honey

2 mashed bananas (use really ripe ones to add sweetness)

4 eggs

In a separate bowl, mix:

2 c. boiling water

1 qt. buttermilk

5 t. baking soda

Combine the above mixtures, then stir in:

5 c. all purpose flour

1 t. salt

1 t. vanilla

2 t. cinnamon

¾ c. chopped tropical trail mix *

½ c. raisins

4 c. bran flakes cereal (or all-bran, or raisin bran)


*Almost any dried chopped, dried fruit can be substituted for the trail mix and raisins.  I have used dates and prunes as well. 


When all ingredients are combined, cover bowl and refrigerate for 12-24 hours.  Stir again, because at this point the cereal will have softened and can be blended into the batter.  This recipe makes a large batch because the batter can be refrigerated for up to six weeks, and you can make fresh muffins in the morning whenever they sound good!   Love the convenience, and these muffins are super moist and delicious, not to mention pretty healthy!   Bake muffins at 400 degrees Fahrenheit for 15-20 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for 5 minutes, then remove to wire racks to cool completely.  

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