HEAT oven to 375°F. Line 12 muffin cups with paper baking cups.
BEAT coconut oil and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add bananas, eggs and vanilla. Beat until smooth. Stir in flour, baking soda, cinnamon and salt just until combined. Fold in coconut. Divide evenly into prepared muffins cups. Top with almonds.
BAKE 22 to 24 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan to wire rack to cool completely.
Serving Size (1 of 12 muffins), Calories 310 (Calories from Fat 140), Total Fat 16g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 30mg, Sodium 230mg, Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 18g), Protein 4g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 2%, Iron 8%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.