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

  1. 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.
  2. 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.
  3. 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.
  4. Mix all the ingredients for the powder in a small bowl and sprinkle the dough in the tins with this powder.
  5. Place the molds in a preheated oven, bake the oatmeal muffins for about 18 minutes, until a clean wooden stick.

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