How in the world did I wait so long to try coconut oil?
A week or so ago, I got a fun package in the mail – a huge jar of coconut oil from Tropical Traditions.
I know I’m like months behind on this trend, but I’m so happy I finally had the chance to try it.
Coconut oil is…strange. But a great strange!
It’s solid at room temperature, so it’s hard for me to call it an “oil”. But seriously – opening that jar brings up summer time memories of playing at the beach and the smell of my mom’s suntan oil (that stuff was not solid at room temp).
And while I would have loved to make something with limes and pineapple or something else completely tropical, I found a muffin recipe on their website that I knew I had to try.
I made this Pumpkin Chocolate Chip muffin recipe, and only made a few changes – I cut everything in half (only making 12 muffins) and used all whole wheat flour and skim milk.
Yeah…I was thinking the same thing after opening the jar.
Pumpkin and coconut? Won’t this be too strong? Will the coconut flavor overpower the subtle spices and dark chocolate chips?
Turns out I had nothing to worry about.
Sure, the batter smelled a bit like coconut after adding the melted oil, but after baking, these were simply some of the best pumpkin muffins I’ve ever had.
Nick even liked them, and he’s not a huge fan of pumpkin anything!
Have you ever used coconut oil? What’s your favorite way to use it?