2 3/4 cups (275 g) certified gluten free old-fashioned rolled oats
5/8 cup (50 g) unsweetened coconut flakes
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons (30 g) coconut palm sugar (optional!)
5/8 cup (100 g) small dried fruit (I have used raisins, dried cranberries and diced dried apricots)
5 tablespoons (70 g) virgin coconut oil, melted and cooled
3 ripe bananas (300 g), mashed
4 eggs (200 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Grease the wells of a standard 12-cup muffin tin and set it aside.
In a large bowl, place the oats, coconut flakes, salt, cinnamon, optional sugar and dried fruit, and mix to combine well. Create a well in the center of the dry ingredients and add the coconut oil, mashed bananas and eggs, mixing to combine after each addition. The batter should be thick, but soft. Divide the batter evenly among the prepared wells of the muffin tin, and smooth the tops with a wet spoon or spatula.
Place the tin in the center of the preheated oven and bake until the muffins feel firm when pressed gently in the center (about 20 minutes). Remove from the oven and allow to cool in the pan until firm (about 10 minutes) before transferring to a wire rack to cool completely. A toothpick or small offset spatula can be useful in removing the muffins from the wells.
Serve immediately or wrap tightly and store at room temperature for up to 3 days or in the freezer for longer storage. Defrost in the refrigerator overnight or at room temperature before serving.
Recipe originally published on the blog in 2015. Recipe amounts scaled up slightly, recipe otherwise unchanged. Photos and video all new.