Banana Coconut Muffins with Dates and Walnuts

I've just found my new favorite baked good to make with overripe bananas!  This is a slight variation on the Banana Oat Muffins recipe I posted last year.  I used coconut oil instead of butter and added some mix-ins that added a lot of texture and flavor.

Banana Coconut Muffins with Dates and Walnuts
Yield: about 15 muffins 
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
1/3 cup coconut oil, melted and slightly cooled
1/2 cup chopped dates

1/2 cup chopped walnuts

1/2 cup sweetened shredded coconut

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and coconut oil.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com