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 350℉ 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 350℉ 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 ©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.
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/
This muffin looks amazing…Pinning:-){Stopping by form the Keep calm and link up party.}
These look absolutely delicious! I cannot wait to try them! I think everyone will enjoy these muffins!
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
I LOVE coconut, I bet these taste amazing Lyuba!
These look simply amazing! Wow! I’ve never tried using agave nectar.
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!
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!!!
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!
Mmmmmm…these muffins sound fantastic! I love the fact that there is coconut in them!
I love ANYTHING with coconut and these just sounds completely amazing! I pinned them for later!
Thank you so much, Jess!
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!