These muffins have a delicious hint of coconut, due to the replacement of margarine or oil with coconut oil. They make for a great breakfast or any time snack. They are hearty, due to the addition of peanut butter and bananas. They also taste fantastic the next day, reheated in the oven or toasted.
RECIPE
-1 1/2 cups of flour
-1/2 c. oats or hot multi-grain cereal (raw)
-1 T. baking powder
-1/2 t. salt
-2 bananas, mashed
-1/3 c. cup peanut butter
-1/3 c. coconut oil
-3/4 c. soy or almond milk
-1/4 c. sugar
-1/2 c. brown sugar
INGREDIENTS
Preheat oven to 350 degrees. Grease your muffin tins.
In a large bowl, mix the flour, oats, baking powder and salt. In another large bowl, mash the bananas with a fork. Add the peanut butter and coconut oil and mix well. Add the soy or almond milk, sugar, and brown sugar, and mix well. Add the dry ingredients to the wet ingredients, and stir until just mixed. Spoon the batter into the muffin tins, and bake for about 23-26 minutes. (This is a guideline, as all ovens are different. I would check after 20 minutes for doneness. Mine were ready in about 23 minutes, but they could probably take as long as 26 minutes).
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