Soaked Banana and Coconut Muffins
- Preparing Time: 15 minutes
- Total Time: 11 hours and 30 minutes
- Served Person: 12
- 1 egg
- 2 tablespoons butter melted
- 1/2 tsp salt
- 3/4 cups milk
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp. olive oil
- 1 cup unsweetened coconut (shredded)
- 1/3 cup honey
- 2 very ripe bananas
- 1 tsp. cinnamon
- 1 tsp nutmeg
- 1 1/3 c flour of choice ( i used whole wheat pastry flour)
- prepare muffin tins or use cute papers ;)
- Carbohydrate 20.7008229172398 g
- Cholesterol 21.629250001268 mg
- Fat 8.32509666707878 g
- Fiber 1.21370748312287 g
- Protein 2.89749208374164 g
- Saturated Fat 4.93350008356982 g
- Serving Size 1 1 Serving (105g)
- Sodium 316.558650005072 mg
- Sugar 19.4871154341169 g
- Trans Fat 0.645464958381266 g
- Calories 167 calories
As a busy mom, I'm always looking for ways to make healthy and delicious meals for my family. When I came across this recipe for Soaked Banana and Coconut Muffins, I was intrigued. Soaking the ingredients overnight is said to eliminate Phytic acid, making the muffins easier to digest. It also makes them incredibly moist and flavorful.
These muffins are the perfect grab-and-go breakfast or snack. They're packed with nutrients, thanks to the bananas, coconut, and whole wheat flour. Plus, they're sweetened with honey, so they're not overly sweet. I love that these muffins can be made ahead of time. I usually make a batch on the weekend, and then we enjoy them all week. They're perfect for busy mornings when I don't have time to cook breakfast. My kids love them, too! They're a great way to get them to eat more fruit and vegetables.
Step-by-step
- Combine first nine ingredients in a bowl.
- Cover with towel or loose fitting lid, and let sit overnight.
- In the morning, stir in remaining ingredients.
- Bake at 325 degrees for 25 minutes.
