Coconut Almond Banana Oat Muffins

Coconut Almond Banana Oat Muffins / Makes 24
What you’ll need:
2 very overripe bananas
½ cup coconut oil
1 cup sugar
½ tsp almond extract
1 ½ cup rolled oats
¾ cup unbleached flour (up to ½ cup of which can be whole wheat flour)
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
¾ cup toasted sliced almonds
¾ cup shredded coconut
2 Tbsp flax seed meal
How to make it:
1.    Preheat oven to 350, line 24 muffin cups
2.    Spread the almonds on an ungreased baking sheet and toast in oven for 5 to 8 minutes. Meanwhile, mash the bananas in a medium mixing bowl. Mix with sugar, oil, flax seed meal and almond extract until smooth.
3.    In a separate mixing bowl, combine baking powder, baking soda, salt, cinnamon, nutmeg, flour and oats.
4.    Add banana mixture to oat mixture, mix until just combined.
5.    Fold in almonds and coconut, careful not to overmix.
6.    Divide mixture into muffin cups. Bake for 17-19 minutes or until the top is browned and a toothpick inserted in the middle comes out clean.
**modified version of Runner's World Cookbook Banana Oat Energy Bars**