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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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I came up with these muffins when I was trying to add a bit of extra fiber to my normal banana muffin, and also had some coconut to use up! I freeze them and then grab one for breakfast on-the-go. Ingredients:
3/4 cup coconut (unsweetened) |
3/4 cup quick-cooking oats |
1/2 cup strong whole wheat flour |
1/2 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
2 cups mashed bananas (4 large bananas) |
1/3 cup butter |
Directions:
1. Preheat your oven to 375 F or 190 degrees C.
2. Combine the dry ingredients together in a bowl.
3. Beat the egg, banana and melted butter in a separate bowl.
4. Add the wet ingredients to the dry, stirring until the batter is well mixed.
5. Pour into greased muffin tins and bake for 20-25 minutes.
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