I love muffins for breakfast, but I like to stick to healthier, homemade treats rather than store bought. I had been looking for a new recipe because I was getting a little tired of my go-to recipe, and Courtney at Sweet Tooth Sweet Life came to the rescue!
She always bakes up the most incredible looking goodies, and I love that she “healthifies” a lot of her recipes! Inspired by her most recent muffins—Oatmeal Raisin Banana!—I whipped up my own version featuring my beloved coconut!
Because it’s just me, I try to pare down recipes whenever I can, so this will make you 6 muffins. Perfect for work-week breakfasts +1 for an evening snack. Not that I had to devour one straight from the oven last night or anything. Nope. That didn’t happen at all.
Banana Coconut Breakfast Muffins
Inspired by Courtney!
1 ripe banana, mashed
1 egg white
1/4 c. + 2 T. coconut milk
1/2 c. flour
1/2 c. old fashioned oats (not instant)
3 T. Splenda Brown Sugar Blend
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 c. shredded coconut
For the topping
2 T. oats
scant 1/4 tsp. cinnamon
1 tsp. Splenda Brown Sugar Blend
1 tsp. Smart Balance Light, melted
Mix all of the topping ingredients together and set aside.
For the muffins, first, mash up the banana. If your banana isn’t quite ripe enough, pop it in the microwave for 30 seconds. It’ll mush right up for ya!
Whisk in the egg white and coconut milk, then add in all of your dry ingredients except for the coconut. Whisk gently, just until combined. Stir in the coconut, being careful not to overmix!
Using a 1/4 cup measure, distribute the batter evenly into a sprayed muffin tin. Divide the topping evenly over the muffins. Bake @ 400* for 20-22 minutes.
Moist and flavorful! I’m smearing mine with a little almond butter for breakfast this morning!
Where do you find great health-ified recipes?
I’m always on the lookout for new ideas—tell me where to go!