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Toasted Coconut Banana Muffins

Prep time 15 mins
Cook time 20 mins
Yield 12 servings (serving size: 1 muffin)

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup uncooked quick-cooking oats
  • 2/3 cup packed dark brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed ripe banana (about 2 medium)
  • 1/2 cup low-fat buttermilk (1%)
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup flaked sweetened coconut

Nutrition Information

  • calories 188
  • fat 4.5 g
  • satfat 1.6 g
  • protein 3.4 g
  • carbohydrate 34.5 g
  • cholesterol 18 mg
  • iron 1.6 mg
  • sodium 237 mg
  • caloriesfromfat 21 %
  • fiber 1.8 g
  • calcium 65 mg

How to Make It

  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.

  6. Remove muffins from pan immediately; cool on a wire rack.

Oxmoor House Healthy Eating Collection