Ahhh another easy delicious breakfast. I can’t describe how many times I try to find a new way to use those brown delicious ripened bananas on my counter.
These turned out moist and tasty heaven. The banana never disappoints and the coconut flavor compliments SO SO perfectly.
- 1.25 cups oat flour*
- 1 tsp baking powder
- 1/4 tsp salt
- 2 large ripe bananas, mashed
- 1/2 cup coconut oil, melted
- 2/3 cup brown sugar
- 1 egg, beaten
- 1/2 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
Preheat oven to 375 F. Line 12 slotted muffin pan with liners.
In a medium bowl, whisk together the flour, baking powder and salt.
In a large bowl, whisk together the bananas, coconut oil, sugar, egg, vanilla and 1/4 cup shredded coconut. Slowly add the flour mixture to the wet mixture (a little at a time), until all is fully incorporated. Transfer batter to muffin pan, filling each slot 3/4 way full. Sprinkle tops with remaining shredded coconut.
Bake for 20-25 minutes or until toothpick comes out clean.
Yields 12 muffins. Store leftovers in an airtight container.
*Make sure its gluten free, if that is a priority to you. If you don’t have store bought oat flour, you can make your own by pulsing old fashioned oats in your food processor until it resembles flour. You can also sub in regular all purpose flour for the oat flour.