Fluffy Banana Oat Muffins
with Cranberries and Toasted Coconut
These aren't your average breakfast muffins! Loaded with fibre-rich oats, protein-packed Greek yogurt and maple syrup for natural sweetness, these little breakfast delights taste like a dessert but have serious staying power to fuel your day.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
188 g
Farine tout usage
(Contient: Blé)
1 cc
Cannelle, moulue
½ tasse(s)
Flocons d’avoine à cuisson rapide
(Contient: Avoine)
1 pièce(s)
Œuf
(Contient: Oeuf)
125 ml
Compote de bananes
1 cc
Poudre à pâte
¼ cc
Bicarbonate de soude
2 cs
Sirop d'érable
200 g
Cassonade
4 cs
Noix de coco, râpée
(Contient: Sulfites)
6 cs
Crème sure
(Contient: Lait)
56 g
Canneberges séchées
Pas inclus dans votre livraison
⅓ tasse(s)
Lait*
(Contient: Lait)
5 cs
Beurre non salé*
(Contient: Lait)
½ cc
Sel*
Ustensiles
Instructions
Before starting, preheat the oven to 375˚F. Wash and dry all produce. Line a 12-cup muffin tin with paper liners. (NOTE: If you don't have paper liners, you can grease the tin with 2 tsp softened butter).Roughly chop cranberries. Melt 5 tbsp butter in a small bowl in the microwave for 20-30 seconds.
Whisk banana sauce, 2/3 cup packed brown sugar and maple syrup together in a large bowl until smooth. Whisk in sour cream, 1/3 cup milk and egg until combined, then stir through oats. Set aside for 5 min to hydrate.In another medium bowl, whisk together flour, baking powder, 1/4 tsp baking soda, cinnamon and 1/2 tsp salt.Add melted butter and flour mixture to the bowl with oats and stir until fully combined. Stir through apricots.
Divide muffin batter evenly between liners. Sprinkle coconut over muffin tops.Bake in the middle of the oven until golden-brown, 18-22 min.Transfer to a wire rack to cool completely.Remove muffins from the tin and transfer to a plate before serving.
