Toasted Coconut Banana Muffins

recipe

Yield:

12 servings (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 20 Minutes

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

Combine banana and next 4 ingredients in a medium bowl, and stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle evenly with coconut.

Bake at 400° for 20 minutes or until golden brown.

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

Note:

Oxmoor House Healthy Eating Collection

January 2005
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