Two friends sharing food and their lives

Coconut Oatmeal Muffins

Coconut Oatmeal Muffins

Surprise, Surprise! Another oatmeal recipe. I clearly have a problem. Now these muffins are another heavier, heartier muffin recipe that is definitely more than eating cake. They have this beautiful chewy texture from the coconut and somehow are still a moist muffin. With a little help from my little coconut soaking trick! My kiddos really liked them and they paired beautifully with a warm cup of coffee. These muffins also keep their shape and travel well so this a great recipe to pack in lunches or bring with you somewhere. They also freeze and thaw well. It’s a great make ahead recipe, to put in the freezer and pack to go whenever you need.

Coconut Oatmeal Muffins

Makes one dozen muffins

1 cup unsweetened shredded coconut

3/4 cup of milk

2 large eggs

1/2 cup sugar

1/2 coconut oil melted

1 tsp vanilla

1 cup flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp  salt

2 cups quick oats

1/2 shredded coconut to top the muffins

Set oven to 350 degrees. Cover the coconut in the milk and let it soak for five or so minutes. In a large bowl combine the eggs, sugar, melted coconut oil, vanilla and the coconut and milk mixture. In a separate bowl mix the flour, baking powder, baking soda and salt. add to the wet mixture and stir until almost combined then add the oats and stir until combined.

Scoop into lined muffin tins (since this batter is thick an ice cream scoop works perfectly to get even sized muffins) and sprinkle the remaining coconut on top. Bake for 18-22 minutes.

Jess



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