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A detailed side view of a freshly baked coconut oat muffin, moist with visible bits of coconut.

Coconut Oat Muffins Recipe

Delight in these moist and flavorful coconut oat muffins, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 250 kcal

Ingredients
  

Eggs

  • 2 pieces eggs

Sweeteners and Oils

  • 1/2 cup agave nectar
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil

Dairy and Flavorings

  • 3/4 cup low fat buttermilk
  • 1 tsp vanilla extract

Dry ingredients

  • 1 cup all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Oats and Coconut

  • 2 cups old fashioned rolled oats
  • 1 cup sweetened coconut flakes (soaked in milk then squeezed)
  • milk milk to soak oats enough to cover coconut flakes
  • 1/2 cup coconut flakes for topping

Instructions
 

  • Soak coconut flakes in milk for 10-15 minutes, then squeeze out excess milk.
  • Preheat oven to 350℉ and line muffin pan with liners.
  • Mix eggs, agave, sugar, buttermilk, oil, and vanilla until combined.
  • Sift in flour, baking powder, baking soda, and salt; fold in oats and squeezed coconut.
  • Divide batter into muffin cups, top with coconut flakes, and bake 18-20 minutes.

Notes

Use the coconut-infused milk in cereal for extra flavor.
Keyword coconut, Muffins, Oats