Toasted Coconut Banana Muffins
|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|
|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|
|Sweetened, flaked coconut||1⁄2 Cup (8 tbs)|
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.