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 were great! I soaked the coconut in the buttermilk and just added the coconut along with the buttermilk to the wet ingredients and it worked fine. I also added a pinch more salt and used the recommended 2/3c brown sugar in place of agave since I don’t have agave. Thanks for a great recipe!
I am so happy you liked it! 🙂
I am so glad you liked it!
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.
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!
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.
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!!
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 🙂
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!
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 !
These sound delicious. Would a non-dairy “milk” work for the soaking of the coconut?
I’m sure it would work, Patty! Thank you!
great recipe, perfect for my breakfast
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.
I love coconut~ Those look so good.