Banana & Coconut Muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 2 tbsp coconut oil, melted
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.

2. 02

   In a large bowl, mash 3 very ripe bananas until smooth, then whisk in 2 eggs, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.

3. 03

   Add 1 cup rolled oats, 1/2 cup unsweetened shredded coconut, and 1 tsp baking powder. Stir until a thick batter forms.

4. 04

   Spoon batter into the prepared muffin tin, filling each cavity about 3/4 full.

5. 05

   Bake for 16–18 minutes until golden on top and a toothpick comes out clean. Cool for 10 minutes before removing from the tin.

How to offer

Offer whole mini muffins or break into halves. The soft crumb is easy for 9-month-olds to chew. The natural sweetness from banana makes these very appealing.

Storage

Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Freeze for up to 2 months.