Hello there! As I’ve mentioned a few times, I am not a sweets person. That’s partly due to the fact that I have a very savory palate, but I think it’s also because I’m not really a baker. Savory recipes? Love. Cooking savory dishes tends to be more forgiving and they allow me to be more creative and ‘of the moment’, while baking requires more precision and attention to detail. Due to the exact nature of baking, I always shied away, until someone told me, “if you can do chemistry, you can bake, and vice versa”. Well, I loved chemistry in college, so I had to be able to translate into my kitchen! With recipes like the one I have today, it’s incredibly simple and the hardest thing about baking is learning how to measure properly!
I love breakfast food. Especially breakfast pastries. Donuts, croissants, crepes, all are very, very good. I do think a well made muffin might be my favorite. They are basically sweetened, denser bread, all in its own cute little package! Divine. However, they are basically a caloric nightmare, with some bakery style muffins topping 500 calories. That’s insanity. Also totally unnecessary!
These oatmeal coconut muffins are absolutely delicious and unlike many bakery-style muffins, they will keep you full for longer than an hour! Oats are full of good for you fiber and complex carbohydrates, which take longer to digest, saving you from the dreaded blood sugar crash!
The flavor of the coconut really comes through thanks for the oil and the flaked coconut. Make sure to lightly soak the coconut in some milk. I used coconut milk, but any nut or regular dairy milk is fine as well. These are great for a quick breakfast on the go along with some fresh fruit, and you’ll be full until lunchtime!
oatmeal + coconut breakfast muffins.
1/3 cup honey or agave
3/4 cup buttermilk
1/4 cup unrefined coconut oil
3/4 teaspoon pure vanilla extract
1 cup unbleached flour
2.5 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup unsweetened coconut, plus 1/4 cup reserved
A few tablespoons of coconut milk
2 cups rolled oats
Preheat oven to 350 degrees. Add flaked coconut to a one cup measuring cup, and then add a few tablespoons of milk (coconut or regular) to the cup. Set aside while you prepare the rest of the ingredients.
In the bowl of a mixer with the whisk attached, combine the eggs, honey, buttermilk , vanilla and oil and whisk on medium until well combined. If the coconut oil is at room temperature, you may have a few lumps of solid oil.
In a large bowl combine the flour, baking powder, soda and salt. With the mixer on low, add the dry ingredients until just combined. Add in oats and coconut (make sure to strain off the extra liquid) and mix well to combine.
Add to a greased muffin tin, filling 3/4 of each cup. Top with additional flaked coconut and bake for 17-19 minutes, inserting a toothpick to check for doneness.
Notes: These are delicious on their own, but feel free to add chocolate chips, dried cranberries, walnuts… the option are endless!
Makes 12 muffins.
**Please use organic ingredients wherever possible**