Banana Oat Muffins

This recipe is an example of how a survey of what is on hand in the pantry can be combined to make an absolutely delicious snack! I had oats, I had bananas, I had chocolate chips, I had coconut...and I just needed to find a way to combine them. I used this recipe as a starting off point to get an idea of proportions and cooking times and then altered it to include the ingredients I had. They came out great. The poppy seeds were inspired by something I read in Dorie Greenspan's book as adding a surprise bit of crunch to a recipe and they were a wonderful addition to the muffins.

2 cups flour
1 cups old-fashioned oats
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tablespoons poppy seeds
1 tsp cinnamon
2 ripe bananas, mashed
2 eggs
1/2 cups coconut oil
1 tsp vanilla
1/2 cup chocolate chips
1/2 cups shredded coconut

Preheat oven to 375. In a medium bowl, stir together flour, oatmeal, sugar, baking powder, baking soda, salt, cinnamon and poppy seeds. In a separate bowl, combine bananas, eggs, vanilla and coconut oil. Add the banana mixture to the flour mixture, stirring just until combined. Fold in chips and coconut.

Spoon batter into muffin cups and bake for 15 minutes. Toothpick inserted into center should come out clean. Let cool in pan for 10 minutes, then remove from pan to finish cooling on a rack.