Type what you have

Ingredients

• ✓ coconut oil
• banana
• egg
• flax seed
• vanilla extract

Instructions

1. 1 Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
2. 2 Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.

By Roseanna McGuire

Ingredients

• ✓ coconut oil
• whole-wheat tortilla
• spinach
• sun-dried tomato
• egg
• feta cheese
• tomato

Instructions

1. 1 Warm tortilla in a large skillet over medium heat.
2. 2 Melt coconut oil in a separate skillet over medium-high heat. Sauté spinach and tomato in hot oil until spinach wilts, about 1 minute. Add eggs and scramble until almost set, about 2 minutes. Sprinkle feta cheese over eggs and continue cooking until cheese melts, about 1 minute more.
3. 3 Transfer scrambled egg mixture to warm tortilla in the large skillet; top with diced tomato. Roll tortilla and leave in skillet long enough for wrap to hold its shape, about 30 seconds.

By MBTX4

Ingredients

• ✓ coconut oil
• onion
• spinach
• egg
• mozzarella cheese
• mashed potato
• salsa
• salt
• black pepper

Instructions

1. 1 Heat oil in a pan over medium-high heat. Saute onion in the hot oil until softened, about 5 minutes. Add spinach and beaten eggs and mix together to coat. Add cheese and cover the pan with a lid.
2. 2 Lower heat and steam until eggs are set, about 5 minutes.
3. 3 Meanwhile, microwave leftover mashed potatoes until heated through, about 1 to 2 minutes.
4. 4 Lay out cooked omelette over potatoes and top with salsa. Add salt and pepper to taste.

By ilmar

Ingredients

• ✓ coconut oil
• pecan
• rolled oat
• banana
• cane sugar
• white whole wheat flour
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
2. 2 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

By JW

Ingredients

• ✓ coconut oil
• jam
• black forest ham
• red bell pepper
• egg
• cream
• cheddar cheese
• salt
• nutmeg

Instructions

1. 1 Fill a stockpot with enough water to just cover the jars. Attach a sous vide immersion cooker to the side of the pot. Set temperature to 172 degrees F (77 degrees C).
2. 2 Generously oil the inside of each jar with coconut oil. Add ham and red pepper to the bottom of the jars.
3. 3 Whisk eggs and cream together in a bowl until well combined. Stir in Cheddar cheese, salt, and nutmeg. Divide egg mixture among the jars. Close jars with lids and metal bands; tighten using the tips of your fingers only. Do not over-tighten.
4. 4 Immerse in the water bath and cook for 1 hour. Carefully remove the jars, using tongs, to a heat-resistant surface. Let rest 10 minutes before opening the jars.

By Bren

Ingredients

• ✓ coconut oil
• egg
• milk
• salt
• black pepper
• mushroom
• green onion
• cheddar cheese

Instructions

1. 1 Beat eggs together with milk, salt, and pepper in a bowl.
2. 2 Heat oil in a skillet over medium heat. Add mushrooms; cook and stir until softened, about 5 minutes. Mix in green onions; cook until slightly softened, about 1 minute. Pour in the beaten eggs. Cook and stir until the edges harden, 2 to 3 minutes. Flip and sprinkle Cheddar cheese on top. Cook until egg is set and cheese is melted, 1 to 2 minutes. Fold omelet in half; top with more Cheddar cheese.

By Rosa I

Ingredients

• ✓ coconut oil
• whole wheat pastry flour
• white sugar
• baking powder
• salt
• milk
• egg
• vanilla extract

Instructions

1. 1 Preheat a waffle iron according to the manufacturer's instructions.
2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center.
3. 3 Beat milk, coconut oil, egg, and vanilla extract together in another bowl. Pour into well in flour mixture; stir until batter is just combined.
4. 4 Ladle batter onto the preheated waffle iron; cook until golden and crisp, 2 to 5 minutes.

By JulieE

Ingredients

• ✓ coconut oil
• ulu
• egg
• milk
• baking powder
• cinnamon
• nutmeg
• vanilla extract

Instructions

1. 1 Scoop out ulu flesh and place in a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
2. 2 Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on other side, about 2 minutes. Repeat with remaining batter.

By Katie's Tropical Kitchen

Ingredients

• ✓ coconut oil
• rhubarb
• water
• raspberry
• stevia powder
• water
• tapioca pearl
• coconut milk
• date
• maca powder
• vanilla extract
• stevia powder

Instructions

1. 1 Make sauce: Grease a medium saucepan with coconut oil and place over medium heat; add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 minutes.
2. 2 Make porridge: Fill a large pot halfway with water and bring to a boil; add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Ingredients

• ✓ coconut oil
• almond flour
• baking soda
• salt
• maple syrup
• egg
• lemon zest
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. 2 Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Take Your Health Back Now

Ingredients

• ✓ coconut oil
• egg
• honey
• water
• vanilla extract
• almond flour
• sea salt
• baking soda
• blueberry

Instructions

1. 1 Mix eggs, honey, water, and vanilla together in a large bowl. Add almond flour, sea salt, and baking soda; mix well. Gently fold in blueberries.
2. 2 Heat coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Remove and place on a plate. Repeat with remaining batter, adding more coconut oil as needed.

By Personal20

Ingredients

• ✓ coconut oil
• all-purpose baking flour
• white sugar
• baking soda
• salt
• molasses
• water
• apple cider vinegar
• vanilla extract
• dark chocolate chips

Instructions

1. 1 Combine flour, sugar, baking soda, and salt in a large mixing bowl. Pour in molasses and stir until partially incorporated.
2. 2 Combine water, coconut oil, vinegar, and vanilla extract in a medium mixing bowl.
3. 3 Preheat waffle iron on medium according to manufacturers' instructions. Grease both sides of the waffle iron.
4. 4 Pour water mixture over flour mixture and stir thoroughly. Add chocolate chips. Ladle 1/4 cup batter into the waffle iron. Close and cook until browned on the outside, 2 to 3 minutes per waffle. Take out each waffle with a fork and place on a serving platter. Serve warm.

By Family of MasterChefs

Ingredients

• ✓ coconut oil
• rolled oat
• almond
• coconut
• maple syrup
• egg white
• chia seed
• cinnamon
• cardamom
• salt

Instructions

1. 1 Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
2. 2 Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
3. 3 Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
4. 4 Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

By Maren Ellingboe King

Ingredients

• ✓ coconut oil
• ✓ coconut oil
• rolled oat
• cinnamon
• baking powder
• salt
• egg
• honey
• almond milk
• vanilla extract
• blueberry

Instructions

1. 1 Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
2. 2 Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
3. 3 Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By TheLadyBrianna

Ingredients

• ✓ coconut oil
• pineapple juice
• vanilla extract
• cinnamon
• salt
• rolled oat
• sunflower seed
• date
• almond
• oat
• raisin
• cranberry

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
2. 2 Mix together pineapple juice and coconut oil in a microwave-safe bowl or jar and cook in the microwave until melted, about 1 minute. Add vanilla, cinnamon, and sea salt; stir.
3. 3 Pour rolled oats and sunflower seeds into a large bowl.
4. 4 Place dates and almonds into an electric blender with pineapple juice mixture; pulse until combined, about 15 seconds. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour evenly onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 2 hours 30 minutes. Remove from the oven and mix in raisins and cranberries. Continue baking until golden, about 30 minutes more. Let cool for 30 minutes before serving.

By stacie

Ingredients

• ✓ coconut oil
• egg
• applesauce
• vanilla extract
• almond flour
• tapioca flour
• cinnamon
• baking soda
• salt
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk eggs lightly in a large bowl. Add applesauce and vanilla extract; mix well to combine.
3. 3 Combine almond flour, tapioca flour, cinnamon, baking soda, and salt in a separate bowl.
4. 4 Add to egg mixture and mix until just combined. Add water until pancake batter is desired thickness. Set batter aside to rest for 15 minutes.
5. 5 Melt coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form in the center and the edges are dry, 3 to 4 minutes.
6. 6 Flip and cook until golden on the other side, 2 to 3 minutes. Repeat with remaining batter.
7. 7 Serve and enjoy!

By PiePony

Ingredients

• ✓ coconut oil
• cooking spray
• sweet potato
• cinnamon
• salt
• egg
• cottage cheese
• egg white
• half-and-half
• vanilla extract
• granulated sugar substitute

Instructions

1. 1 Preheat an air fryer to 375 degrees F (188 degrees C). Spray the air fryer basket with cooking spray.
2. 2 Combine sweet potato, coconut oil, 1/2 teaspoon cinnamon, and a pinch of salt in a small mixing bowl. Massage the oil and seasonings into the potatoes and transfer to the prepared basket.
3. 3 Air-fry until potatoes are tender, about 10 minutes, tossing halfway through to ensure even cooking. The exact amount of time will depend on the size of the cubes. Remove the basket and allow potatoes to cool.
4. 4 While the sweet potatoes are cooling, combine eggs, cottage cheese, liquid egg whites, half-and-half, vanilla, sugar substitute, and a pinch of salt in a blender. Blend on high until well-mixed and fluffy, 1 to 2 minutes.
5. 5 Spray a 7-compartment silicone egg bite mold with cooking spray. Scoop 1 tablespoon sweet potatoes into each compartment and pour egg mixture over top, leaving a little bit of space for expansion. Cover the mold with aluminum foil.
6. 6 Place a trivet into a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water, and place the egg mold on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes, then release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes more. Unlock and remove the lid.

By Krissy Doom

Ingredients

• ✓ coconut oil
• water
• flaxseed meal
• whole wheat flour
• white sugar
• baking powder
• baking soda
• salt
• almond milk
• almond milk
• cooking spray

Instructions

1. 1 Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
3. 3 Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
4. 4 Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.

By CookingLizard26

Ingredients

• ✓ coconut oil
• almond flour
• coconut flour
• pumpkin pie spice
• baking soda
• baking powder
• salt
• pumpkin puree
• egg
• maple syrup
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
2. 2 Whisk almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and salt together in a large bowl.
3. 3 Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to flour mixture; gently stir until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.

By Evolve28

Ingredients

• ✓ coconut oil
• rolled oat
• coconut
• brown sugar
• baking powder
• cinnamon
• salt
• skim milk
• egg
• vanilla extract
• blueberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Combine oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, coconut oil, egg, and vanilla extract together in a separate bowl.
3. 3 Arrange ⅔ blueberries in the prepared baking dish. Spread oat mixture over blueberries. Pour milk mixture over oats, then sprinkle on remaining ⅓ blueberries.
4. 4 Bake in the preheated oven until golden on top and oatmeal is set, about 40 minutes. Cool before serving, 5 minutes.

By OlliesMom

Ingredients

• ✓ coconut oil
• honey
• carrot
• egg
• all-purpose flour
• baking powder
• cinnamon
• nutmeg
• baking soda
• salt
• oat
• raisin
• walnut

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
2. 2 Beat honey and coconut oil in a large bowl with an electric mixer until creamy; beat in carrots and eggs until combined.
3. 3 Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl; stir into carrot mixture until well combined. Stir in oats, raisins, and walnuts until evenly combined.
4. 4 Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets; flatten with a fork, if desired.
5. 5 Bake in the preheated oven until tops are golden, about 15 minutes. Cool on the cookie sheet for 1 minute before transferring to a wire rack to cool completely.

By CAMILLEELISE

Ingredients

• ✓ coconut oil
• cane sugar
• almond milk
• applesauce
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder
• cinnamon
• salt
• baking soda
• zucchini
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large bowl using an electric mixer; set aside.
3. 3 Whisk flour, cocoa powder, baking powder, cinnamon, salt, and baking soda together in a separate bowl; slowly add to cane sugar mixture using an electric mixer until well mixed. Stir in zucchini and ¼ cup chocolate chips.
4. 4 Pour batter into the prepared bread pan; sprinkle remaining ¼ cup chocolate chips on top.
5. 5 Bake in the preheated oven until top springs back when lightly pressed and a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Remove from the pan; transfer to a wire rack to cool completely before slicing.

By Tammy Lynn

Ingredients

• ✓ coconut oil
• water
• white sugar
• active dry yeast
• bread flour
• whole wheat flour
• salt
• chia seed
• wheat germ
• flax seed
• millet
• hemp seed
• sunflower seed
• oat

Instructions

1. 1 Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
2. 2 Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
3. 3 Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
4. 4 Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
5. 5 Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

By prathermom

Ingredients

• ✓ coconut oil
• sweet potato
• egg
• vanilla protein powder
• milk
• oat flour
• flax seed
• pumpkin pie spice
• baking powder
• banana
• almond
• pecan
• walnut

Instructions

1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
2. 2 Mash sweet potato in a small bowl with a fork.
3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Ingredients

• ✓ coconut oil
• almond milk
• white vinegar
• water
• flaxseed meal
• all-purpose flour
• coconut sugar
• baking powder
• cinnamon
• baking soda
• salt
• pumpkin puree
• pecan

Instructions

1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet

Ingredients

• ✓ coconut oil
• rolled oat
• oat
• pecan
• walnut
• almond
• pepita
• maple syrup
• crystallized ginger
• turmeric
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Ingredients

• ✓ coconut oil
• raisin
• hempseed
• vanilla extract
• egg
• white sugar
• greek yogurt
• applesauce
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• all-purpose flour
• whole wheat flour
• quinoa
• zucchini
• carrot
• pineapple

Instructions

1. 1 Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
2. 2 Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
4. 4 Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
5. 5 Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
6. 6 Spoon a heaping 1/3 cup batter into each muffin cup.
7. 7 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

By FBULGAR

Ingredients

• ✓ coconut oil
• cinnamon
• raisin
• salt
• baking powder
• vanilla extract
• egg
• whole wheat flour
• all-purpose flour
• baking soda
• sour cream
• plain greek yogurt
• butter
• applesauce
• brown sugar
• cooking spray
• brown sugar
• white sugar
• pecan

Instructions

1. 1 Stir together pecans, white sugar, and brown sugar for the pecan topping in a small bowl. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a fluted tube pan (such as Bundt®) with cooking spray.
3. 3 Combine brown sugar, applesauce, coconut oil, and butter for the coffee cake in a large bowl. Mix with a spatula until butter is almost completely mixed in, with some chunks remaining. Mix in yogurt, sour cream, and 1 teaspoon baking soda. Add all-purpose flour, whole wheat flour, eggs, vanilla, baking powder, remaining 1 teaspoon baking soda, and salt; stir until batter is well mixed and a light brown color. Stir in raisins until evenly distributed in the batter; batter will be thick.
4. 4 Scoop 1/2 of the batter into the prepared pan, smoothing it out evenly so it is flat. Sprinkle with 1/2 of the pecan topping. Repeat with remaining batter and pecan topping.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 48 minutes. Cool on a wire rack for 5 minutes. Invert onto a cooling rack and then flip carefully so the sugary pecan-topped side remains on top. Serve warm.

By DinaLaChef

Ingredients

• ✓ coconut oil
• coffee
• butter

Instructions

1. 1 Blend coffee, coconut oil, and butter together in a blender until oil and butter are melted and coffee is frothy.

By The Gruntled Gourmand

Ingredients

• ✓ coconut oil
• almond milk
• banana
• vanilla protein powder

Instructions

1. 1 Blend almond milk, banana, protein powder, and coconut oil together in a blender until smooth.

By TheSkinnyFatGuy