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Caribbean Crunch Muffins
Caribbean Crunch Muffins
75 mL pitted, chopped dates 1/3 cup
75 mL organic, virgin coconut oil, melted 1/3 cup
250 mL mashed ripe bananas (3 small) 1 cup
2 large eggs
5 mL vanilla 1 tsp.
250 mL quick cooking oats 1 cup
175 mL all purpose unbleached flour ¾ cup
125 mL chopped pecans ½ cup
75 mL unsweetened medium coconut 1/3 cup
50 mL ground flaxseed ¼ cup
5 mL baking soda 1 tsp.
2 mL ground cinnamon ½ tsp.
125 mL quick cooking oats ½ cup
50 mL coconut sugar or brown sugar ¼ cup
25 mL organic virgin coconut oil, melted 2 tbsp.
25 mL finely chopped pecans 2 tbsp.
25 mL unsweetened medium coconut 1 tbsp.

Soften dates in 25 mL (2 tbsp.) boiling water.
Preheat oven to 180 degrees C (350 degrees F). Position rack in centre of oven.
In a large bowl beat softened dates and coconut oil. Blend in banana, eggs and vanilla.
In another bowl, combine oats, flour, pecans, coconut, ground flaxseed, baking soda and cinnamon. Stir.
Add to wet ingredients. Stir gently until combined.
Spoon 50 mL (1/4 cup) into muffin tins that have been sprayed with a nonstick cooking spray.
To make topping: in a bowl combine oats, sugar, coconut oil, pecans and coconut. Stir well.
Sprinkle each muffin with 20 mL (1 ½ tbsp.) topping.
Bake 20 minutes or until tops spring back when lightly pressed.
Let cool on rack 10 minutes before removing from tins.
Remove from tins. Continue cooling on rack another 15 minutes.

Muffins can be stored in an airtight container for up to 2 days or frozen up to 2 months.
Yield: 12 muffins
Serving Size: 1 muffin
Note: 75 mL (1/3 cup) chopped dried mango, papaya, pineapple, etc. can be added to the batter before baking.
75 mL (1/3 cup) brown sugar or coconut sugar may be used to replace the softened dates.
Non-hydrogenated tub style margarine may be used in the place of the coconut oil.
Note: Coconut oil appears white and solid at room temperature.
Recipe courtesy of POGA and SaskFlax

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