Coconut Banana Oatmeal Muffins

Coconut Banana Oatmeal Muffins

I never feel guilty making these healthy coconut banana oatmeal muffins. They’re moist, flavorful and brimming with vitamins and nutrients. They’re great for school lunches and on the go snacks. I mean if you’re going to eat muffins which are essentially individual cakes you might as well add in as many good for you ingredients as you can.

This recipe is also very versatile. Depending on what you have on hand you can substitute your favorite ingredient in place of the almond meal, flax, oats to add wheat germ, chia seeds, sesame seeds and other similar seeds and flours.

Tine + Tumbler | Coconut banana oatmeal muffins
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Coconut Banana Oatmeal Muffins

Ingredients

  • 1 c flour
  • 1/4 c almond meal
  • 1/4 c ground flax
  • 1/4 c whole oats
  • 1/2 c shredded coconut
  • 1/2 c chocolate chips
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2/3 c mashed bananas (1-2 medium bananas)
  • 1/2 c brown sugar
  • 1 tsp extract (banana, coconut, or almond)
  • 1 egg
  • 1/2 c coconut oil, melted (or butter)

Instructions

  1. Preheat oven to 350 degrees. Add paper muffin liners in muffin tin and set aside.

  2. In a medium bowl, add flour through baking soda, mix these ingredients together and set aside. Set aside 1/4 cup of the coconut. 

  3. In a small bowl mix banana through melted coconut oil together until combined.

  4. Add banana mixture to flour and stir together gently until just combined. 

  5. Fill muffin cups about 2/3 full until all batter is equally distributed. Sprinkle the remaining 1/4 cup of coconut flakes on top of each muffin and bake at 350 for 20-23 minutes.