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Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with coconut oil.
In a large bowl, combine the oats, flour, cocoa powder, shredded coconut, baking powder, baking soda, salt, and cinnamon. Stir until evenly mixed.
In a separate bowl, whisk together the mashed bananas, honey (or maple syrup), eggs, milk, coconut oil, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. If desired, fold in the dark chocolate chips or chopped nuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
Serve the muffins warm, ideally with a spread of almond butter or peanut butter for added flavor.
These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, simply warm them in the microwave for 10-15 seconds.
Enjoy them as a snack, a breakfast on-the-go, or a light dessert with a cup of tea or coffee.
Variations:
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