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.
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.
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
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 rolled oats
- 1 cup sweetened coconut flakes soaked in milk then squeezed
- 1/2 cup coconut flakes for topping
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.
Nutrition
Heather Who Needs a Cape? says
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/
Aniko@PlaceOfMyTaste says
This muffin looks amazing…Pinning:-){Stopping by form the Keep calm and link up party.}
Allie D. says
These look absolutely delicious! I cannot wait to try them! I think everyone will enjoy these muffins!
Christy @ Creating a Beautiful Life says
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
Kelly @ Mostly Homemade Mom says
I LOVE coconut, I bet these taste amazing Lyuba!
Tonia@thegunnysack says
These look simply amazing! Wow! I’ve never tried using agave nectar.
Parrish (Life With The Crust Cut Off) says
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!
Chandra@The Plaid and Paisley Kitchen says
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!!!
Paola says
Hello, this recipe just wonderful… there sometime that replace de agave nectar…I´m from Panamá and I don´t find here.
lyuba says
Of course, Use 2/3 cups of brown sugar instead of the agave nectar.
Thank you for visiting!
Holly @ EatGreatBEGreat says
Mmmmmm…these muffins sound fantastic! I love the fact that there is coconut in them!
Jess says
I love ANYTHING with coconut and these just sounds completely amazing! I pinned them for later!
lyuba says
Thank you so much, Jess!
Gloria @ Simply Gloria says
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! (=
lyuba says
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!