Coconut Oat Muffins
Coconut Oat Muffins are so soft and hearty breakfast muffins 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.
Table of contents
Muffins make a great breakfast because it’s easy to make them ahead or time and grab one when needed. Whether you’re rushing to work of school in the morning, all you have to do is grab one, warm it up for a few seconds in the microwave, and be off.
What makes oat muffins good for breakfast is the fact that it’s filling and nutritious. Oats help keep hunger away longer and full of nutrients like fiber, protein, beta glucan, as well as high amounts of vitamins and minerals.
Overall, oats are a great addition to your daily diet whether you eat it in oatmeal of bake it into goods like muffins, waffles, and cookies.
Oat muffins was a perfect way add some oats into your diet, especially if you’re not a fast of straight up oatmeal. These muffins are filling and hearty, but also taste delicious with sweetness and aroma of agave and addition of coconut.
How To Make Oat Muffins
- Add coconut into a cup and fill it up with milk. Soak the coconut flakes while preparing the batter.
- Squeeze out the milk before adding the coconut to the batter. (Don’t discard the milk, use this coconut-infused milk in cereal!)
- In a large mixing bowl, whisk together eggs, agave syrup, sugar, buttermilk, oil and vanilla. Whisk until combined.
- Sift in the flour, baking powder, baking soda and salt. Whisk until incorporated.
- Fold 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 at 350ā for 18-20 minutes, until the toothpick inserted in the center comes out clean.
Tips for Making Coconut Oat Muffins
- Using agave nectar and sugar created sweetness but also adds a special flavor and aroma to these muffins.
- If you wish your muffins to be sweeter, you can add more brown sugar without affecting the texture of the muffins.
- Do take a few minutes to soak the coconut in milk before using it. By soaking it, it rehydrates the flakes and makes it softer and juicier.
- Don’t overfill the cups, fill the muffin cups no more than 3/4 full.
- Feel free to use some oats in addition to or instead of the coconut flakes to top off the muffins. You can also create a streusel topping or use sparkling sugar.
Some More Recipes Using Oats
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Coconut Oat Muffins Recipe
Ingredients
- 2 eggs
- 1/2 cup agave nectar
- 1/2 cup brown sugar
- 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 rolled oats
- 1 cup sweetened coconut flakes soaked in milk then squeezed
- milk to soak oats
- 1/2 cup coconut flakes for topping
Instructions
- Before baking: Add coconut flakes into a larger cup and fill it up with milk, enough to cover the flakes. Soak coconut flakes for 10-15 minutes, while preparing the batter.
- Make sure to squeeze out the milk before adding the coconut to the batter.PRO TIP: You can use this coconut-infused milk in cereal!
- Preheat the oven to 350ā and line the muffin pan with cupcake liners.
- In a large mixing bowl, whisk together eggs, agave syrup, brown sugar, buttermilk, oil, and vanilla. Whisk until combined.
- Sift in the flour, baking powder, baking soda and salt. Whisk until just incorporated.
- Mix in oats and squeezed 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.
Nutrition
Originally published on Will Cook For Smiles in June 2013.
All images and text Ā©Lyubov Brooke for Ā©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.
Really different and really good
Hi, wonderful piece of “baking Art” .. is there a chance to replace the eggs with something else? (vegan option)
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!
Yum! Glad it turned out well!
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.
Yum! Glad you liked it! š
Can I substitute buttermilk with regular milk?
Hi Anna,
Yes, you can it will just have a slightly different flavor.