I love muffins! It’s so easy to pack lots of healthful ingredients into them. This recipe makes 12 muffins, so there will be plenty to freeze for busy mornings.
A high protein muffin tasty and delicious-perfect for snack or breakfast.
- 1 1/2 cups unbleached white wheat flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/3 cup butter
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 medium banana , mashed
- 1/2 cup vanilla Greek yogurt
- 1 1/4 cup oats , divided
- 3/4 cup coconut , divided
Preheat oven to 400 degrees.
Line a 12 muffin pan with liners and coat with nonstick spray.
In a medium sized bowl, combine 1st six ingredients (flour through cinnamon). Stir well with a whisk to mix thoroughly. Set aside.
In a separate bowl, cream butter and brown sugar. Add egg and vanilla, mix well.
Stir mashed banana and yogurt into butter mixture.
Slowly add flour mixture to banana mixture.
Stir in 1 cup oats and 1/2 cup coconut.
Scoop batter into prepared muffin liners evenly.
Mix remaining oats and coconut and sprinkle evenly over muffin batter.
Cook 12-15 minutes or until done.
Serve warm with honey if desired.