Like a ray of tropical sunshine in the morning, combining the taste of banana, coconut, and pineapple with just a hint of nutmeg.
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.
Per Serving: 158 calories; protein 3.3g; carbohydrates 26.6g; fat 4.9g; cholesterol 15.5mg; sodium 129mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.