1 cup Quick Cooking Oats
1 cup Unsweetened Almond Coconut milk
1 cup Self Raising Wholemeal Flour
½ cup crushed Pineapple pieces in natural juice, drained
½ cup Sugar
⅓ cup Shredded Coconut
2 medium ripe Bananas, mashed
1 teaspoon Cinnamon
1 Egg, lightly beaten
⅓ cup Vegetable Oil

  1. Combine oats and Almond Coconut Milk in a large bowl. Stand for 10 minutes. 
  2. Add remaining ingredients and gently fold together.
  3. Spoon mixture into 12 lightly greased muffin holes. 
  4. Bake in a moderate oven 180 degrees C, for 25-30 minutes or until cooked. 

Preparation 15 minutes
Cooking 30 minutes
Difficulty - easy
Serves 12


Tried and Tested: