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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
188 g
All-Purpose Flour
(Contains Wheat)
1 tsp
Ground Cinnamon
½ cup
Quick Oats
(Contains Oats)
1 unit
Egg
(Contains Egg)
125 mL
Banana Sauce
1 tsp
Baking Powder
¼ tsp
Baking Soda
2 tbsp
Maple Syrup
200 g
Brown Sugar
4 tbsp
Shredded Coconut
(Contains Sulphites)
6 tbsp
Sour Cream
(Contains Milk)
56 g
Dried Cranberries
Not included in your delivery
⅓ cup
Milk*
(Contains Milk)
5 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
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.
