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Coconut Banana Oatmeal Muffins

These healthy banana oatmeal muffins have the delicate flavor of coconut. They make breakfast extra special.
20 minutes to assemble
15 minutes to rest
15-18 minutes to bake
Total time: 50-53 minutes
16 muffins
1 cup uncooked quick oats
1 cup Andre Prost Coconut Milk (found in the baking section)
1 cup mashed, very ripe banana
1/4 cup oil
1 egg
1/2 teaspoon coconut extract
1 1/4 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sweetened, flaked coconut
Step 1
Preheat oven to 400°F. Line 1-12 count and 1-6 count muffin pan with 16 paper baking cups.
Step 2
Combine oats and Coconut Milk in large bowl. Mix and set aside for 15 minutes.
Step 3
Meanwhile, add banana, oil, egg and extract to blender. Blend until smooth. Pour into oat mixture and combine.
Step 4
Sift flour, sugar, baking powder and salt into liquid mixture. Fold ingredients until just incorporated. Over mixing makes for a ‘tough’ muffin with tunnels. Let batter rest 15 minutes.* Fill muffin cups 3/4 way full. A large ice cream scoop, with a wire release works well for this step. Sprinkle tops with flaked coconut.
Step 5
Bake 15-18 minutes or until toothpick inserted near middles comes out clean.
*Letting a heavy, baking powder batter sit for 15 minutes, allows time for flour to hydrate. Don’t use this method if using baking soda.
Refrigerate unused Coconut Milk in an air-tight container for up to 10 days or freeze for 3 months. Use Coconut Milk in smoothies, sauces and soups. It’s also great in any dessert.