These wholesome, high-fiber muffins are so easy to prepare and quite versatile. Grab a couple for a breakfast-on-the-run, either for yourself or your children. Enjoy one with a cup of tea as a morning or afternoon snack. Avoid gluten by using Bob’s Red Mill certified gluten-free oats. You can vary the dried fruit and nuts depending on your preferences.
makes 12 muffin
2 1/4 cups certified gluten free old-fashioned rolled oats
1/2 cup unsweetened coconut flakes
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
2 tablespoons coconut palm sugar (optional, but I use it for a sweeter muffin)
1/2 cup dried fruit (I used equal parts raisins, dried cranberries and dried apricots)
1/2 cup walnuts halves, chopped
4 tablespoons coconut oil, melted
2 large ripe bananas, mashed OR 3 small frozen bananas, thawed, drained and mashed
3 eggs at room temperature, beaten
Preheat oven to 350°F. Grease the wells of a standard 12-cup muffin tin or use muffin tin liners. I use the liners to make removal of muffin much easier.
In a large bowl, mix together: oats, coconut flakes, salt, cinnamon, optional sugar, dried fruit, and chopped nuts. Make a well in the center of the dry ingredients and mix in the coconut oil to combine, next mix in the mashed bananas and combine, then add eggs, mixing to combine. The batter should be thick, but soft. Place 1/4 cup batter in the prepared wells of the muffin tin, and gently press down with back of a spoon.
Place the tin in the center of the preheated oven and bake until the muffins feel firm when pressed gently in the center (about 15-20 minutes). Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store in refrigerator or freeze and thaw overnight to enjoy the next morning.