“Like a ray of tropical sunshine in the morning, combining the taste of banana, coconut, and pineapple with just a hint of nutmeg.” - by Chantal Pare'
Ingredients
Adjust Servings
Original recipe yields 12 muffins
Directions
- In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
- In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
- Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.
Nutrition
Amount Per Serving (12 total)
- Calories
- 158 cal
- 8%
- Fat
- 4.9 g
- 8%
- Carbs
- 26.6 g
- 9%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"These muffins are great! I modified them by doing half wheat, half white flour and adding a dash of cinnamon. I also used three bananas and most of a 20 oz can of pineapple, because the point of mak..." See moreing this recipe was to use them up. One modification I highly recommend is using the drained off pineapple juice for cooking the oatmeal, it adds natural sweetness and gives it a kick. The muffins needed to cook for longer than indicated, closer to 35 or 40 minutes."
It's A New Day
"I realized after I'd mixed these that there's no fat (butter or oil) in them. I'm assuming the coconut milk is the sub for that. I did use authentic canned coconut milk. These muffins completely st..." See moreuck to the paper liners and had a weird texture. I didn't like the smell or taste either. They did not taste like pineapple, coconut or banana. I won't make these again."
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