The result was these awesome and healthy banana oat muffins. They're super easy, with minimal ingredients, and I love the sweet flavors from the banana and coconut.
This is a quick, 30-minute treat everyone will love, perfect for kids and adults. My brother scarfed down two of these in less than two minutes, so I took that as a good sign. (I may or may not have done the same thing right before him.)
If you have a freezer full of bananas just yearning to be used in some yummy recipe, try these! I wish I had made more - these disappeared instantly. Enjoy!
I haven't tried them with quick oats, but I think quick oats would be just fine in these. I used rolled/old-fashioned oats, and they turned out great. They are perfectly chewy, soft and flavorful.
Healthy Banana Oat Muffins
Prep Time: 10 minutes. Cook time: 18 minutes. Total time: 28 minutes.
Yields: 10-12 muffins
Ingredients:
1 1/4 cups oats (old fashioned, rolled or quick)
1/4 cup pure raw honey
2 tablespoons coconut oil, melted (or vegetable, canola or olive oil)
1 teaspoon vanilla
2 egg whites (or 1 egg)
1 cup mashed, ripe banana (about 2 medium-large bananas)
1/2 cup shredded unsweetened coconut
1/4 cup flour (white whole wheat, all-purpose or oat flour)
1/2 teaspoon baking powder
1/4 cup pure raw honey
2 tablespoons coconut oil, melted (or vegetable, canola or olive oil)
1 teaspoon vanilla
2 egg whites (or 1 egg)
1 cup mashed, ripe banana (about 2 medium-large bananas)
1/2 cup shredded unsweetened coconut
1/4 cup flour (white whole wheat, all-purpose or oat flour)
1/2 teaspoon baking powder
Directions:
1. Preheat oven to 350 degrees. Spray muffins tins with cooking spray. Set aside.
2. In a medium bowl, combine oats, honey, coconut oil and vanilla. Stir in egg whites, mashed banana and coconut until well combined. Add flour and baking powder and stir until just combined. Do not overmix.
3. Evenly divide batter between muffin tins. Bake 15-20 minutes just until tops turn a golden brown. Let cool 5-10 minutes before removing and serving. Cover and store leftovers at room temperature.
2. In a medium bowl, combine oats, honey, coconut oil and vanilla. Stir in egg whites, mashed banana and coconut until well combined. Add flour and baking powder and stir until just combined. Do not overmix.
3. Evenly divide batter between muffin tins. Bake 15-20 minutes just until tops turn a golden brown. Let cool 5-10 minutes before removing and serving. Cover and store leftovers at room temperature.
Enjoy!
*Note: Nutrition facts may vary due to brand of products.
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