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Toasted Coconut Banana Muffins

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Uncooked quick cooking oats 1 Cup (16 tbs)
  Packed dark brown sugar 2⁄3 Cup (10.67 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Mashed ripe banana 1 Cup (16 tbs) (About 2 Medium Sized)
  1% buttermilk 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Vanilla extract 1 1⁄2 Teaspoon
  Egg 1 Large, lightly beaten
  Cooking spray 1
  Sweetened, flaked coconut 1⁄2 Cup (8 tbs)
Directions

1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, and next 6 ingredients in a large bowl; stir well with a whisk.
3. Combine banana and next 4 ingredients in a medium bowl, and stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with coconut.
5. Bake at 400° for 20 minutes or until golden brown.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Banana

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