She Strengthens

Revamped Muffin Recipe: A Healthier Twist on a Classic

A Delicious Union of Flavors and Nutrition

Imagine combining the irresistible charm of a traditional Southern favorite with the nutritional benefits of wholesome ingredients. Our revamped muffin recipe does just that, blending the best of both worlds to create a scrumptious and healthy treat.

The Perfect Blend of Ingredients

This innovative recipe brings together the goodness of oatmeal, whole wheat, and virgin coconut oil, ensuring a moist and flavorful muffin that’s also packed with nutrients. The best part? You don’t need an electric mixer to whip up these tasty treats!

Yield and Prep Time

• Yield: 12 muffins
• Difficulty: Easy
• Total Time: 90 minutes
• Active Time: 30 minutes

Ingredients (14)

• 1 cup quick-cooking oats (avoid instant or old-fashioned)
• 3/4 cup buttermilk or drained pineapple juice (or a combination), at room temperature
• 3/4 cup whole wheat pastry flour or white whole wheat flour
• 3/4 cup packed light brown sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1 egg
• 1/3 cup virgin natural coconut oil or unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup drained canned crushed pineapple or minced fresh
• 3/4 cup chopped pecans
• 3/4 cup sweetened shredded coconut (not packed)
• 3/4 cup very ripe banana, mashed (about 2 medium)

Easy-to-Follow Instructions

Step 1: Prepare the Oatmeal Mixture

Preheat your oven to 350°F (175°C) and line a 12-muffin tin with paper liners. In a large mixing bowl, soak the oatmeal in the buttermilk/juice mixture for at least 15 minutes.

Step 2: Mix Dry Ingredients

In a smaller bowl, whisk together the flour, brown sugar, baking powder, cinnamon, and salt, breaking up any lumps. Set aside.

Step 3: Combine Wet and Dry Ingredients

Whisk the egg, vanilla, and slightly cooled melted oil/butter into the soaked oatmeal until well-blended. Stir the mixed dry ingredients into the oatmeal mixture until blended, without any streaks of flour.

Step 4: Add Remaining Ingredients

Stir in the pineapple, nuts, coconut, and banana.

Step 5: Fill and Bake

Fill each paper liner to the top. Using a large (size 16) ice cream scoop makes this faster and neater. Bake for 30 minutes. Remove from the oven, cool in the pan for 20 minutes before transferring to a cooling rack. Enjoy your delicious and nutritious muffins!