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Banana-Oat-Coconut Muffins

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Banana-Oat-Coconut Muffins

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

  • 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

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

Banana-Oat-Coconut Muffins

  • Author: Deborah Madison
Print Recipe
Print Recipe

Ingredients

Scale
  • 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.