Toasted Coconut, Banana Muffins

July 11, 2017

 

I've been a big coconut kick lately and thought I'd try adding them to one of my go-to breakfast recipes. This banana oatmeal recipe is packed with carbs to give you energy to start your day. The coconut gives it extra flavor, making it a nice tropical treat to conquer the day!

 

 

Ingredients:

  • 1 1/2 C oats

  • 1 Tbsp brown sugar

  • 1/2 tsp cinnamon

  • Dash of salt

  • 1 tsp baking powder

  • 2 ripe bananas - the blacker the better

  • 1 Tbsp olive oil

  • 1 egg

  • 1/2 tsp vanilla extract

  • 1 C milk - I use skim

  • Dark chocolate chips

  • Shredded coconut

 

Directions:

  1. Preheat the oven to 350F.

  2. In a large bowl, mix together the oats, brown sugar, cinnamon, salt, and baking powder.

  3. In another bowl, mash the bananas with a fork until there are no chunks. Add the olive oil, egg, and milk and whisk together.

  4. Add the banana mixture to the oats mixture. Stir until well combined. The mixture will be very liquidy and seem like it is not holding together.

  5. Add desired amount of dark chocolate chips and coconut to the mixture (I add some in the mix and then top each muffin with more).

  6. Spray the muffin tin with nonstick cooking spray, or line with muffin tins (I still spray the tins to be safe). Add mixture to each cup until it reaches just under the top the cup.

  7. Sprinkle each muffin with chips and coconut, as desired.

  8. Baked for 20-25 minutes, or until golden brown and coconut looks toasted.

  9. Enjoy!

 

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