With the knowledge that chocolate may very well play a major role in your diet this week, why not make something to give your morning a running start? Yes, one makes your heart happy, but this might make your heart healthy.
These baked treasures, Coconut, Rolled Oats & Banana Muffins, have become a favorite in our house for anytime of the day and make a great mad-dash breakfast while flying out the door. Better yet, they’d make a great breakfast in bed with freshly roasted coffee, delivered by a guy with a rose between his teeth.
Enjoy!
Coconut, Rolled Oats & Banana Muffins
Ingredients
1 cup all purpose flour
¾ cup almond flour
¾ cup whole wheat white four
¾ teaspoon double acting baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ½ sticks (3/4 cup) butter, softened
1 cup firmly packed dark brown sugar
½ cup (scant) barley malt syrup
1 ½ teaspoons vanilla
3 large eggs
1 tablespoon freshly grated lemon zest
1 1/3 cups mashed ripe banana (about 3 large)
3 tablespoons sour cream
1 cup flaked coconut, toasted lightly
½ cup rolled oats
Preheat the oven to 350
Sift the flour, baking powder, baking soda and salt into a medium sized bowl. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla, and eggs one at a time, followed by the zest, bananas and sour cream.
Add the flour mixture and beat until the batter is just combined. Stir in the coconuts and oates.
Divide the batter into muffin tins lined with baking paper cups.
Bake for 30 – 35 minutes or until a tester comes out clean.
Cool on racks.
Serve with a happy heart.
Now don’t forget to head on over to the main post (here) to see what I’m bletherin’ on about this week. And check out what we’re talkin’ bout down at the pub (here) too!
Shelley Sackier 