BANANA CHOCOLATE CHIP OATMEAL MUFFINS

1/2 cup shredded coconut
3 ripe bananas, mashed (should be about 1 1/2 cups)
3 cups old-fashion oats
1 1/2 cups milk
2 large eggs, whisked
3 tbsp packed brown sugar
2 tbsp canola or coconut oil
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup walnuts, coarsely chopped
1/2 cup mini chocolate chips

Preheat oven to 350 degrees
Spray 12 muffin cups with nonstick cooking spray; set aside.

In a dry nonstick skillet over medium-low heat, toast shredded coconut 2 to 3 minutes, tossing often to toast evenly. Remove from heat and set aside

In a large mixing bowl, combine bananas, oats, milk, eggs, brown sugar, oil, baking powder, vanilla and salt. Stir with a wooden spoon or spatula until evenly mixed. Stir in the walnuts, chocolate chips and coconut.

Divide batter into the 12 muffin cups filling each to the top. Bake at 350 degrees for 30-35 minutes or until tops are golden brown and a wooden toothpick inserted in center comes out clean.

Remove from oven and cool in muffin cups 5 minutes. Gently remove from cups and serve warm or cool on wire rack.

Yield: 12 muffins