Banana Chocolate Chip Oatmeal Muffins
1/2 cup shredded coconut (sweetened or unsweetened)
3 ripe bananas, mashed (about 1 1/2 cups)
3 cups old-fashioned oats
1 1/2 cups milk (any kind)
2 iarge eggs, whisked
3 Tbsps. (packed) brown sugar
2 Tbsps. vegetable oil
I tsp. baking powder
I tsp. vanilla extract
1/2 tsp. salt
I cup walnuts, coarsely chopped
1/2 cup mini chocolate chips
- Preheat oven to 350°F and coat 12-count muffin tin with nonstick cooking spray.
- In dry nonstick skillet over medium-low heat, toast shredded coconut 2-3 minutes, tossing frequently so it toasts evenly, until light golden and fragrant. Remove from heat and set aside.
- In large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt. Stir using a wooden spoon or spatula until mixed evenly Then stir in walnuts, chocolate chips and toasted coconut.
- Scoop mixture into I 2 muffin cups, filling
to the tops Bake 30-35 minutes, until tops are golden and a toothpick inserted in middle comes out clean. Cool 5 minutes, then gently remove from muffin tin with butter knife or small spatula. Serve, storing any leftovers in an airtight container.