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Ingredients

1 cup water ½ cup rolled oats 1 ½ cups all-purpose flour ¼ cup wheat bran ⅓ cup white sugar 4 teaspoons baking powder ⅛ teaspoon ground nutmeg 1 mashed banana 1 beaten egg 1 (8 ounce) can crushed pineapple, well drained 1 cup coconut milk ⅛ teaspoon coconut extract

Nutrition Info

157.7 calories carbohydrate: 26.6 g cholesterol: 15.5 mg fat: 4.9 g fiber: 1.9 g protein: 3.3 g saturatedFat: 3.8 g servingSize: - sodium: 129 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat, allow to cool.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.

12 muffins

Like a ray of tropical sunshine in the morning, combining the taste of banana, coconut, and pineapple with just a hint of nutmeg.