- 1/2 cup. Shredded Coconut
- 1 1/2 cup. Instant Oatmeal
- 1/3 cup. Strawberry Preserves
- 1 Sliced Ripe Banana
- 1/3 cup. Raisins
- 1/2 Tablespoon. Almond Butter
- Sliced Strawberries
Mash the banana in a bowl with a spoon or fork, Add the shredded coconut, strawberry preserves, instant oatmeal and raisins. Mix and set aside. Using a non-stick spray, spray muffin tins. Scoop oatmeal-banana mixture into each muffin tin. Fill the muffin tins to the top with the mixture. Using a spoon, place a dollop of the almond butter on top of each muffin. Garnish each muffin with a sliced of strawberry. they are best if you refrigerate overnight but they will be ready after 2 hours as well.
Submitted by Ronnie Burkle, Corporate Chef, SoDel Concepts of Southern Delaware.