Oatmeal Banana Muffins with Cocoa and Coconut – Page 2

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
Mix the wet ingredients: In a large bowl, mash the bananas. Add eggs, honey (or maple syrup), coconut oil, vanilla extract, and milk. Whisk until smooth.
Combine dry ingredients: In another bowl, mix oats, flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir in the shredded coconut.
Combine everything: Gradually fold the dry ingredients into the wet mixture. If using chocolate chips, gently stir them in.
Fill the muffin cups: Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle extra shredded coconut on top.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool and enjoy: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Swap the honey/maple syrup for mashed dates or applesauce for a refined sugar-free version.
Add a handful of chopped nuts for extra crunch.
Store in an airtight container for up to 3 days or freeze for up to 2 months.

Would you like to add any personal touches to this recipe?