Hi Erin! This recipe sounds amazing, except for the coconut oil
What would you suggest as a substitute? I am a seasoned gluten-free (sensitive, not Celiac) baker that doesn't like coconut of any kind. Assuming it's for included for moisture, could another oil work (e.g. sunflower, light olive oil, avocado)? What about buttermilk or whole milk Greek yogurt? Smashed banana?
About to order your cookbook for additional inspiration!
Recipe question for: Buckwheat Zucchini Muffins
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