To begin making the Oats and Coconut Muffins, first preheat the oven to 180 C and line the muffin pan with liners or grease with little oil/butter.

Place the quick cooking oats in a blender and pulse a couple of times till it turns into a rough powder. Click here to see how to make oats flour

Next sift all-purpose flour, baking powder, and baking soda together in a mixing bowl. Add chai masala, grated coconut, oats powder to the sifted flour mixture. Combine with a wire whisk. 

Now mash the bananas with a fork and set aside in a bowl. In another mixing bowl, beat the egg for 1 - 2 minutes. Add the milk, yogurt, maple syrup, oil and mashed bananas to the egg and whisk with a hand blender at medium speed till the mixture turns light and creamy in texture.

Add the dry ingredients mixture to the liquid ingredients in small batches, while gently folding it all together with a spatula. Combine the ingredients to form a smooth lump free batter for the muffins. 

Spoon the equal amount of batter into the muffin liners. Bake the muffins for 15-17 minutes or until a toothpick inserted into the muffin comes out clean.

Transfer the muffins to a wire rack to cool down.

Serve Oats and Coconut Muffins Recipe Spiced with Chai Masala warm or store at in an airtight container in the fridge and serve it for a Morning Breakfast.