I’m in coconut heaven from these Coconut Oat Muffins! These muffins are so soft and full of flavor, made with lots of coconut and agave nectar.
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.
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 a 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
Ingredients
- 2 eggs
- 1/3 cup of agave nectar
- 1/4 cup of vegetable oil
- 3/4 cup of buttermilk
- 1 tsp vanilla
- 1 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups of old fashioned oats
- 1 cup of coconut soaked in milk then squeezed
- 1/2 cup of coconut for topping
Instructions
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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!)
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In a large mixing bowl, whisk together eggs, agave syrup, buttermilk, oil and vanilla. Whisk until combined.
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Sift in the flour, baking powder, baking soda and salt. Whisk until incorporated.
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Mix in oats and coconut flakes.
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Divide the batter between the muffin cups, filling it 3/4 of the way.
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Top off with coconut flakes.
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Bake for 18-20 minutes, until the toothpick inserted in the center comes out clean.
Recipe Notes
Recipe from Lyuba @willcookforsmiles.com
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Four bags of coconut…sounds like my baking pantry! This recipe is amazing, Lyuba! They look super moist. I especially love how puffy they get…I always do the happy dance by the oven when they are “puffy”. (I live above 7,000 ft…so I’ve had challenges with my baking recipes at such a high elevation.) Have it figured now. Don’t know if I can bake at sea level, though! (=
It’s pretty amazing how we all have to make our adjustments 🙂
I’m sure that I would be thoroughly confused at first when baking where you are!
Thanks for the sweet comment!
I love ANYTHING with coconut and these just sounds completely amazing! I pinned them for later!
Thank you so much, Jess!
Mmmmmm…these muffins sound fantastic! I love the fact that there is coconut in them!
Hello, this recipe just wonderful… there sometime that replace de agave nectar…I´m from Panamá and I don´t find here.
Of course, Use 2/3 cups of brown sugar instead of the agave nectar.
Thank you for visiting!
I am drooling over these muffins! I pinned this and I will make this very very very soon!! Great tip about the coconut in the milk! Thank your reader for me also!!!
This looks and sounds delicious!!! We would love it if you would link up at our linky party:
http://www.lifewiththecrustcutoff.com/two-girls-and-a-party-linky-party-20/
Live every Wednesday to Sunday.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
These look simply amazing! Wow! I’ve never tried using agave nectar.
I LOVE coconut, I bet these taste amazing Lyuba!
Ohhh, yummy! These look so good. I’m pinning to my “Breakfast ideas” board now! Does it matter what type of oats? I only have old fashioned. I’m visiting from It’s Overflowing.
Christy @ Creating a Beautiful Life
These look absolutely delicious! I cannot wait to try them! I think everyone will enjoy these muffins!
This muffin looks amazing…Pinning:-){Stopping by form the Keep calm and link up party.}
These look delish! Saw you at Saturday Show & Tell 🙂
Please bring these by Super Sunday – we’d love to see you there! http://whoneedsacape.com/2013/06/super-sunday-party-2/
I love coconut~ Those look so good.
I just adore coconut. The tip about soaking it in milk is awesome. I bet the milk tastes pretty good afterwards too. Pinned these to make.
great recipe, perfect for my breakfast
These sound delicious. Would a non-dairy “milk” work for the soaking of the coconut?
I’m sure it would work, Patty! Thank you!
Can you use honey in place of the agave nectar?
Sorry for the late response, Donna! Yes you can use honey. Just taste the batter because agave nectar is a little more sweet and you may want to add a little more honey.
Thank You very much, can’t wait to try them !
Is there anyway to substitute the coconut for sweetened coconut? I have leftovers from making my grandmother’s German chocolate pie.
Absolutely! I usually use sweetened coconut because I can’t seem to find unsweetened in my stores. Hope you like it, Abby!
I wish people would tried the recipe first before they start posting their comments. I really like a review of the finished product before I start making it 🙂 Lyuba I enjoyed your website. The pictures are great 🙂
Thank you so much, Angie! So nice of you 🙂
Hi Lyuba, thanks for this divinely coconutty recipe! I have made this twice with great success. I like to soak my coconut in milk and then use that milk in place of the buttermilk in the recipe. This way, I don’t need to go buy buttermilk and I can retain all that coconut flavor. 🙂
I’m so glad you like it and that’s a great idea 🙂
Thank you!!
What type of oats did you use?? I have both old fashioned rolled oats and quick oats. I am planning on making these tomorrow morning!
Sorry to reply so late, Katelyn! I fixed it now 🙂 It’s old fashioned oats.
I just made these and they have a good texture, but they are lacking flavor… I think that maybe I should have added a little bit of coconut extract. I will wait until tomorrow to try them again, since sometimes it takes a day or two for the flavors to shine. P.S. I used half old fashioned and half instant oats since I didn’t know what to use and it worked great.
Hi Katelyn,
I’m sorry they didn’t have enough flavor for you 🙁 I haven’t tried coconut extract but I’m sure you can try adding some to enhance the flavors. I use old fashioned oats and I’ll make sure to note that in the recipe. I’m glad that you liked them overall tho 🙂
Thank you!
Super excited I ran across this recipe!! I don’t have any vegetable oil though.. Could I use coconut oil…? I mean.. Who could complain about a little more coconut flavor, right? But will it work?
Coconut oil tends to be a bit thinner than vegetable oil when it’s melted. You can definitely try using coconut oil, but watch your end consistency of the batter. I don’t think you will have an actual problem though.