I often find my mind drifting toward tropical fantasies when I sit at my desk and stare out a grey sky. And it usually turns my mood as grey as the sky. The smell of something coconut and the promise ...

Almond and coconut flours are the base for these delicious muffins. Sweet coconut and ripe bananas lend a tropical flavor to these muffins, keeping them moist and adding natural sweetness. These are ...

This banana walnut and coconut muffins recipe is actually paleo-friendly for a healthier breakfast. Fill each muffin cup about 3/4 of the way. Transfer to the oven to bake for 20 to 25 minutes, until ...

Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a smaller bowl, combine the milk, oil, egg and vanilla and mix well. Pour the wet ...

Instructions: Heat oven to 375 degrees. Grease a 12-muffin tray. In a blender, blend together the feijoas, lemon juice, zest, melted butter, sugar, egg and vanilla until smooth. In a medium bowl, add ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Combine oats and buttermilk in bowl. Let soak at least 30 minutes. Sift flour with salt, baking soda and baking powder. Blend together melted shortening, brown sugar, egg and coconut, then add to ...

I made banana muffins with recipes from Ina Garten, Tyler Florence, and Trisha Yearwood. Florence's muffins were simple and balanced, but I couldn't taste the banana in Yearwood's recipe. Garten ...

These coconut-packed muffins are dense with goodness, as muffins should be, but soft at the same time. I am always surprised at how much moisture coconut flour absorbs – as you’ll see, a little goes a ...