Banana coconut almond muffins

Home > Healthy Recipes > Desserts > Banana coconut almond muffins

Oats and banana pancake is a quick breakfast item that is healthy and a kids' favorite! It can be served as a dessert item too.

Ingredients:

1 big cup whole wheat flour
2 ripe robusta banana
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla essence
6 tsp desiccated coconut powder
2 tbsp cold pressed coconut oil
2 tsp jaggery powder
1 tbsp sliced almonds

Method:
Take 2 ripe bananas and mash them in a bowl. 

Add the rest of the above ingredients and start mixing gently till everything is combined well. If the mixture is too thick, add a little milk or water. Do not overmix.

 Brush the silicon muffin moulds with a little coconut oil. 

Put the muffin mixture in each mould and flatten with a spoon. Add some sliced almonds on the top.

Preheat the oven to 180 degrees Celsius for a minute. On a wire rack, place the muffin moulds and transfer this rack to the oven. 

Bake the muffins at 180 degrees Celsius for 20 minutes. Check by inserting a knife, it should come out clean.

Let the muffins cool down, and have them as a dessert or with tea or coffee.