Oat Muffins
by Editorial Staff
Muffins are prepared with mashed banana, pineapple, coconut and oatmeal.
Ingredients
- Instant oatmeal flakes – 1 cup
- Fresh bananas (mashed) – 1 glass
- Pineapple, canned in slices (drained) – 0.5 cups
- Coconut flakes – 1/3 cup
- Flour – 180 g
- Baking powder – 1 teaspoon.
- Soda – 0.5 teaspoon.
- Salt – 0.5 teaspoon.
- Buttermilk or sour milk – 1 glass
- Brown sugar – 0.5 cups
- Vegetable oil – 2 tbsp
- Vanilla extract – 1 teaspoon
- Large egg – 1 pc.
- Roasted walnuts (chopped) – 3 tbsp
- Vegetable oil
Directions
- Turn on the oven to preheat to 200 degrees. Sift flour into a large bowl. Add oatmeal, baking powder, baking soda and salt. Make a depression in the center of the flour mixture.
- In a separate bowl, combine banana puree, buttermilk, brown sugar, vegetable oil, vanilla extract, and egg. Introduce this mass into the well in the flour mixture, mix.
- Add pineapple, 1/3 cup coconut and 3 tablespoons to the oat muffin batter. tablespoons of nuts. Grease with vegetable oil or line 12 muffin tins with paper rosettes. Fill the molds with dough.
- Mix all the ingredients for the powder in a small bowl and sprinkle the dough in the tins with this powder.
- Place the molds in a preheated oven, bake the oatmeal muffins for about 18 minutes, until a clean wooden stick.
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