Oat muffins

Muffins are made with banana puree, pineapple, coconut and oatmeal.

Ingredients

• Instant oat flakes - 1 cup
• Fresh bananas (mashed in puree) - 1 cup
• Pineapple, canned in pieces (drained) - 0.5 cup
• Coconut flakes - 1/3 cup
• Flour - 180 g
• Baking powder - 1 tsp
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• Buttermilk or sour milk - 1 cup
• Brown sugar - 0.5 cups
• Vegetable oil - 2 tbsp. l.
• Vanilla extract - 1 tsp
• Large egg - 1 pc.
• Roasted walnut (chopped) - 3 tbsp. l.
• Vegetable oil
• For powder:
• Coconut flakes - 2 tbsp. l.
• Walnut (chopped) - 1 tbsp. l.
• Sugar - 1 tbsp. l.
• Instant oat flakes - 1 tbsp. l.

Directions

1. Turn on the oven to preheat to 200 degrees.
2. Sift flour into a large bowl. Add oatmeal, baking powder, soda and salt. Make a well in the center of the flour mixture.
3. In a separate bowl, combine banana puree, buttermilk, brown sugar, vegetable oil, vanilla extract and egg. Pour this mass into the well in the flour mixture, mix.
4. Add pineapple, 1/3 cup shredded coconut, and 3 tbsp. spoons of nuts.
5. Grease with vegetable oil or line 12 muffin tins with paper rosettes. Fill molds with dough.
6. Mix all the ingredients for the powder in a small bowl and sprinkle the dough in the molds with this powder.
7. Place the molds in the preheated oven; bake the oatmeal muffins for about 18 minutes, until a clean wooden stick.