Calypso Muffins Recipe

Name: Calypso Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup rolled oats; 1 1/2 cups all-purpose flour; 1/4 cup wheat bran; 1/3 cup white sugar; 4 teaspoons baking powder; 1/8 teaspoon ground nutmeg; 1 mashed banana; 1 beaten egg; 1 (8 ounce) can crushed pineapple, well drained; 1 cup coconut milk; 1/8 teaspoon coconut extract

Servings: persons

1 cup water
1/2 cup rolled oats
1 1/2 cups all-purpose flour
1/4 cup wheat bran
1/3 cup white sugar
4 teaspoons baking powder
1/8 teaspoon ground nutmeg
1 mashed banana
1 beaten egg
1 (8 ounce) can crushed pineapple, well drained
1 cup coconut milk
1/8 teaspoon coconut extract

1
In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
2
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
3
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.
4
Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup water, 1/2 cup rolled oats, 1 1/2 cups all-purpose flour, 1/4 cup wheat bran, and more.

Yes, Calypso Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Calypso Muffins

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