Toasted Coconut Banana Muffins Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| 1 cup uncooked quick-cooking oats | ||
| 2/3 cup packed dark brown sugar | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Ripe banana | 1 Cup (16 tbs), mashed | |
| Buttermilk | 1/2 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Vanilla extract | 1 1/2 Teaspoon | |
| 1 large egg, lightly beaten Cooking spray | ||
| Sweetened, flaked coconut | 1/2 Cup (16 tbs), sweetened | |
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.
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.
Chef
