A hearty, lightly sweet muffin which makes a great breakfast on the go or afternoon snack.
Ingredients
¼ cup unsalted butter, melted
¼ cup canola oil
¼ cup of raw sugar
¼ cup of maple syrup
1 egg, beaten
3 medium ripe bananas
1 tsp. vanilla extract
3 heaping tbs. greek yogurt
¾ cup dried, unsweetened coconut
⅛ tsp. cinnamon
1 tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2 tbs. flax seed
1 cup whole wheat flour
½ cup rolled oats
½ cup all purpose flour
½ cup chopped pecans (optional)
Method
Preheat oven to 350 and prepare a muffin pan.
In a medium bowl- mash bananas. Combine melted butter, oil, sugar, vanilla, syrup, yogurt, egg and coconut. In a separate bowl- add dry ingredients together-- flours, flax, cinnamon, oats, baking soda, powder and salt. Add dry ingredients into wet all at once and stir gently to combine. Fold in pecans if using.
Topping. We sprinkle the muffins with a mixture of crushed almonds and raw sugar to give them a little extra crunch on top, but you can top them with cinnamon sugar or even nothing at all.
Scoop into a prepared (sprayed with oil or lined with paper liners) muffin tin and bake for 20 minutes or until they are lightly brown and a toothpick comes out clean.
Recipe by Happy Go Stuckey at https://happygostuckey.com/coconut-banana-flax-muffins/