Banana Coconut Muffins
A healthy banana muffin with a slight coconut flavor. Great make ahead breakfast for busy mornings.
- 1 cup old-fashioned oats
- ½ cup whole wheat flour
- ¾ cup all purpose flour
- ½ cup flaked, unsweetened coconut reserve 2 tablespoons
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 very ripe bananas
- ¼ cup coconut milk
- 1 6-oz container of Chobani coconut yogurt
- 1 egg
- 2 teaspoons coconut extract
- 1 tablespoon turbinado sugar optional
Preheat oven to 350 and position rack in the middle of oven.
Spray muffin tin with non-stick spray. Set aside.
In large bowl add all of the dry ingredients from old-fashioned oats to salt. Mix well to incorporate everything.
In another bowl smash bananas with the back of a fork until fairly smooth.
Add the rest of the wet ingredients from bananas through coconut extract.
Mix all wet ingredients thoroughly. With a spatula mix wet ingredients into the dry, being careful not to over mix.
Divide batter evenly into muffin pan. Sprinkle with the remaining flaked coconut and turbinado sugar.
Bake in preheated oven for approximately 20-22 minutes or until golden brown and toothpick comes out clean.
Serving: 1muffin | Calories: 122kcal | Carbohydrates: 19g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 193mg | Potassium: 78mg | Fiber: 2g | Sugar: 3g