Coconut Banana Oatmeal 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

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. Preheat oven to 400°F. Line 1-12 count and 1-6 count muffin pan with 16 paper baking cups.
  2. Combine oats and Coconut Milk in large bowl. Mix and set aside for 15 minutes.
  3. Meanwhile, add banana, oil, egg and extract to blender. Blend until smooth. Pour into oat mixture and combine.
  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.
  5. Bake 15-18 minutes or until toothpick inserted near middles comes out clean. <div> </div>*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.</div>

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