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Home » Breakfast » Coconut Oat Muffins

Coconut Oat Muffins

Created: June 11, 2013 Updated: September 13, 2022 by Lyuba Brooke 44 Comments

15.7K shares
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Coconut Oat Muffins make the best and the tastiest breakfast muffin. These muffins are so soft and full of flavor, made with old fashion oats, lots of coconut, and agave nectar. It’s great to have one of these muffins for breakfast because they are filling and nutritious.

Coconut Oat Muffins on a wood cutting board

Oat Muffins

I was cleaning and sorting my baking goodies cabinet the other day and realized that I had four bags of coconut. I knew I was a bit of a coconut addict but I didn’t realize that it was that bad! I had a full bag and three open bags. Immediately, I knew that I had to bake something as soon as possible and add lots of coconut.

A couple of days earlier, the little man was asking for some muffins, so I decided on coconut muffins. My whole family seems to like anything with oats. Oatmeal cookies are our favorite and aside from pancakes, oatmeal is the little man’s favorite breakfast.

Oat muffins was a perfect way to use up some of my coconut. These muffins didn’t last more than three days! The little man completely finished every muffin he started, which is a big deal because he usually nibbles.

Oat Muffins with Coconut with the wrapper peeled off

Tips for making Coconut Oat Muffins

I finally decided to see what the agave nectar craze was all about and got a bottle of some organic agave nectar. I really, really like it! I especially like the fact that it’s better for us than sugar.

Now, I did find that it adds it’s own flavor, so you can’t use it in everything instead of sugar (unless you have to for health reasons.) Agave nectar flavor has to be complimentary to the dish and not completely take over or be incompatible. Be wise where you use it, try it first!

I want to take a second and let everyone know what wonderful readers I have! I got a great tip from one of my readers about soaking the coconut in milk before using it. By soaking it, it rehydrates and makes it softer and juicier. Thank you for this wonderful tip!!

coconut oat muffins on a wood platter

Coconut oat muffins collage

 

coconut oat muffin torn in half on top of the muffin wrapper

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Coconut Oat Muffins

These muffins are so soft and full of flavor, made with old fashion oats, lots of coconut, and agave nectar.
4.84 from 6 votes
Print SaveSaved! Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 15 muffins
Calories: 171kcal
Author: Lyuba Brooke

Ingredients

  • 2 eggs
  • 1/3 cup agave nectar
  • 1/4 cup vegetable oil
  • 3/4 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups old fashioned oats
  • 1 cup sweetened coconut flakes soaked in milk then squeezed
  • 1/2 cup sweetened coconut flakes for topping
US Customary - Metric

Instructions

  • Preheat the oven to 350 and line the muffin pan with cupcake liners. Add coconut in a cup and fill it up with milk. Soak while preparing the batter. (Squeeze out the milk before adding the coconut to the batter. You can use this coconut-infused milk in cereal!)
  • In a large mixing bowl, whisk together eggs, agave syrup, buttermilk, oil and vanilla. Whisk until combined.
  • Sift in the flour, baking powder, baking soda and salt. Whisk until incorporated.
  • Mix in oats and coconut flakes.
  • Divide the batter between the muffin cups, filling it 3/4 of the way.
  • Top off with coconut flakes.
  • Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 171kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 127mg | Potassium: 189mg | Fiber: 2g | Sugar: 7g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 60mg | Iron: 1.2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

coconut oat mufffins on a wood tray

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

15.7K shares

Filed Under: Breakfast, Brunch, Muffins

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Alexia says

    April 20, 2021 at 9:35 am

    5 stars
    I made these last night and they were delicious with my coffee for breakfast this morning! I tinkered with the recipe a lot bc I didn’t have everything. I substituted honey for agave, milk and plain yogurt for buttermilk, and I only had about half a cup of coconut so I threw in some raisins and dried cranberries to make up for it. It tastes like a granola bar in muffin form! Super yummy!

    Reply
    • LyubaB says

      April 22, 2021 at 9:10 am

      Yum! Glad it turned out well!

      Reply
  2. Joni says

    February 14, 2021 at 12:52 pm

    5 stars
    I also used the 2/3 brown sugar and just put the coconut in the buttermilk to soak and then added it right to batter. Really good.

    Reply
    • LyubaB says

      February 15, 2021 at 9:54 am

      Yum! Glad you liked it! 🙂

      Reply
  3. Anna says

    January 9, 2021 at 9:35 pm

    Can I substitute buttermilk with regular milk?

    Reply
    • LyubaB says

      January 13, 2021 at 3:04 pm

      Hi Anna,

      Yes, you can it will just have a slightly different flavor.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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