This recipe uses a multitude of delicious and nutritious ingredients: buttermilk, banana, rolled oats, and coconut oil! The buttermilk gives these muffins a tenderness and tang, whereas the coconut provides a subtle tropical flavor.
Banana-Oat-Coconut Muffins Ingredients
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2 large, ripe bananas, mashed
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¾ cup Kalona SuperNatural Reduced Fat 2% Cultured Buttermilk
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1/3 cup coconut sugar or light brown sugar
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1 egg
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2 tablespoons coconut oil
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1 cup rolled oats (extra thick are fine)
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1 ½ cups white whole wheat pastry flour or all-purpose white flour
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¼ cup shredded coconut (optional)
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½ teaspoon cinnamon
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¼ teaspoon salt
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1 ½ teaspoons baking soda
Banana-Oat-Coconut Muffins Directions
Pre-heat oven to 375° F. Spray or oil 9 to 12 muffin tins.
In one bowl, mix the bananas with the buttermilk, sugar, egg, and oil, then add the oats. In a second, larger bowl, combine the flour, cinnamon, salt, and baking soda. Pour the wet ingredients into the dry and quickly stir them together with a fork. Fill the muffin tins two-thirds full, or slightly less, and bake until golden brown and springy when lightly pressed with a finger, about 25 minutes. Run a knife around the edge of each muffin and remove. Eat while warm.
Recipe courtesy of Deborah Madison.
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Banana-Oat-Coconut Muffins
Ingredients
- 2 large, ripe bananas, mashed
- ¾ cup Kalona SuperNatural Reduced Fat 2% Cultured Buttermilk
- 1/3 cup coconut sugar or light brown sugar
- 1 egg
- 2 tablespoons coconut oil
- 1 cup rolled oats (extra thick are fine)
- 1 ½ cups white whole wheat pastry flour or all-purpose white flour
- ¼ cup shredded coconut (optional)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 ½ teaspoons baking soda
Instructions
Pre-heat oven to 375° F. Spray or oil 9 to 12 muffin tins.
In one bowl, mix the bananas with the buttermilk, sugar, egg, and oil, then add the oats. In a second, larger bowl, combine the flour, cinnamon, salt, and baking soda. Pour the wet ingredients into the dry and quickly stir them together with a fork. Fill the muffin tins two-thirds full, or slightly less, and bake until golden brown and springy when lightly pressed with a finger, about 25 minutes. Run a knife around the edge of each muffin and remove. Eat while warm.