Preheat oven to 350°. Grease or line cupcake tins and set aside.

Whisk the dry ingredients together in a medium sized bowl, set aside. In another larger bowl, combine melted coconut oil, mashed bananas(a few small chunks are ok), egg, yogurt and vanilla and mix until completely smooth. Add dry ingredients to wet a little bit at a time and mix until just combined, don't over mix.

Scoop batter with an ice cream scoop into prepared muffin tins all the way to the top. Bake for 19-22 minutes or until a toothpick comes out clean. Let muffins cool in pans for 5 minutes then transfer to a wire rack to finish cooling. This is important because muffins will become dry if they are left in hot pan too long.

Muffins will keep for about a week in an airtight container. To freeze, let muffins cool completely then wrap each individually in plastic wrap and place in a large zip top bag. Frozen muffins will keep for 2-3 months (if they last that long!).