Toasted Coconut Banana Muffins

Yield: 12 servings (serving size: 1 muffin)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 188
  • Fat: 4.5g
  • Saturated fat: 1.6g
  • Protein: 3.4g
  • Carbohydrate: 34.5g
  • Cholesterol: 18mg
  • Iron: 1.6mg
  • Sodium: 237mg
  • Calories from fat: 21%
  • Fiber: 1.8g
  • Calcium: 65mg

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

  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.
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