ABC Oat Muffins

Probably the most delicious thing I’ve had in a while. So, so good!

I started with the idea of making 🥕 carrot oat muffins but my carrots were no longer good by the time I went to make muffins due to an unexpected change of plans the day I originally purchased them for. 👎

So… I improvised by scrounging my brain and cupboards. The end result was way better than I imagined! 🤯

Apricot Banana Coconut Oat Muffins 🍌🥥

A homemade oat flour base chock full of mashed bananas, diced dried apricots, and sweetened shredded coconut – then sprinkled with turbinado sugar. Sweet, filling, and so yummy!

Perfect when served warm and w/ just a dab of salted butter. 😋

ABC Oat Muffins Recipe

Ingredients

• 2 large, ripe bananas
• 2 large eggs
• 2 cups quick oats
• 100 g dried apricots, diced (about a rounded 1/2 cup)
• 1/2 cup sweetened shredded coconut
• 2 Tbsp extra virgin olive oil (EVOO)
• 1 Tbsp turbinado sugar, divided (optional)
• 2 tsp baking powder
• 2 tsp pure vanilla extract
• 1 1/2 tsp ground cinnamon
• 3/4 tsp kosher salt
• 1/2 tsp ground ginger
• extra virgin olive oil spray

Directions

1. Spray a 12-muffin silicone tray with EVOO, then set aside.
2. Preheat oven to 350^◦ F.
3. In a food processor, blend 2 cups quick oats ton high 1 min, until
   turned into flour. I didn’t worry about mine being super fine, but blend to your preference.
4. In large bowl, mix together 2 large, ripe bananas, 2 large eggs, 2 Tbsp EVOO, and 2 tsp pure vanilla extract, until well-combined.
5. Add 2 tsp baking powder, 1 1/2 tsp ground cinnamon, 3/4 tsp kosher salt, and 1/2 tsp ground ginger
6. Blend on low while slowly adding oat flour.
7. Blend on low-medium while adding diced 100 g dried apricots, diced (about a rounded 1/2 cup) and 1/2 cup sweetened shredded coconut, until well-combined.
8. Using a 3 Tbsp muffin scoop, transfer one scoop of batter to each well in prepared silicone 12-muffin tray.
9. Sprinkle tops of muffins with equally divided amounts of 1 Tbsp turbinado sugar (if using).
10. Bake on center rack of oven for 35 mins, until muffins are golden brown on top and a toothpick inserted in the center of a middle muffin comes out slightly moist and clean.
11. Remove from oven and allow to rest 5 mins before transferring to a wire rack.
12. Serve warm, cut in half with a pat of butter or refrigerate and reheat in microwave for about 30 secs.

NOTE: Nutrition Facts includes optional turbinado sugar.

Nutrition Facts
Serving size: 1 muffin
Servings: 12
Amount per serving
Calories	97
% Daily Value*
Total Fat 5.5g	7%
Saturated Fat 2.4g	12%
Cholesterol 31mg	10%
Sodium 2483mg	108%
Total Carbohydrate 10.6g	4%
Dietary Fiber 1.1g	4%
Total Sugars 4.3g
Protein 2.1g
Vitamin D 3mcg	15%
Calcium 17mg	1%
Iron 1mg	4%
Potassium 127mg	3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LactoOvoVeg #LowFat #OvoVeg