Coconut Oatmeal Chocolate Muffins

These Coconut Oatmeal Chocolate Muffins are amazing! They have chewy oats, rich coconut, and decadent chocolate in every bite. These moist and hearty muffins offer the perfect balance of texture and sweetness, making them the ideal breakfast treat or snack.

Whether you're starting your day or indulging in an afternoon pick-me-up, these coconut oatmeal chocolate muffins will satisfy your cravings. They come together in one bowl and are so easy to bake!

These are a chocolate version of my viral Coconut Oatmeal Muffins. If you love chocolate and coconut, you will love these muffins!

Ingredients Notes

Here are the ingredients needed for these muffins. A full recipe card can be found below.

• Brown sugar: Dark brown sugar is used, but light brown also works.
• Chocolate chips: Semi-sweet chocolate chips are used.
• Cocoa powder: Make sure to use unsweetened cocoa powder.
• Coconut: I used unsweetened shredded coconut. You can also use sweetened.
• Coconut oil: Extra virgin coconut oil is the best if you love coconut flavour. I've found this one has the most taste. I melted it down and used it at a lukewarm temperature.
• Cornstarch: While not necessary, it contributes to the muffin texture.
• Leavening agents: Both baking soda and baking powder are used. Check to make sure they aren't expired.
• Eggs: Large eggs at room temperature are used.
• Flour: I used all-purpose flour.
• Milk: Dairy or non-dairy both work, it must be at room temperature.
• Yogurt: Adds moisture to the muffins. You can also use kefir. It has to be at room temperature.
• Oats: Rolled oats, also known as large flake oats are used. Quick oats also work for this recipe but the texture will slightly differ since they are much smaller.
• Vanilla: Using a high quality vanilla is important!

Step by step instructions

Here is how to bake these Coconut Oatmeal Chocolate Muffins. You will need a 12 muffin tin, muffin liners, 2 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line your muffin tin with 12 liners and set aside.

Step 2 – Mix together dry ingredients. Add the dry ingredients into a bowl, stir to combine, and set aside.

Step 3 - Whisk eggs and sugar. In a large bowl, add the eggs and brown sugar. Whisk for 2-3 minutes until lighter in colour and there are air bubbles forming.

Step 4 – Mix wet ingredients. Into the same bowl, add vanilla, oil, milk, and yogurt. Whisk for 2-3 minutes until combined.

Step 5 - Combine. Add the wet and dry ingredients together and mix together with a spatula until a soft muffin batter forms.

Step 6 - Mix add-ins. Add the shredded coconut and chocolate chips.

Step 7 - Scoop. Divide the muffin batter evenly between the 12 liners, they will be almost all the way full. A cookie scooper works best for this. Add extra chocolate chips and sprinkle some white sugar on top (optional).

Bake the muffins for 24-30 minutes or until a toothpick inserted comes out clean. 

FAQ

How do I store these muffins?

Coconut oatmeal chocolate muffins taste best served fresh. They stay good on the counter for 3 days, or in the refrigerator in an airtight container for 5 days. I doubt they will last that long though!

Do you have a vanilla version of these?

Yes! Check out Coconut Oatmeal Muffins.

Do I have to add coconut oil?

No. Coconut oil adds more coconut flavour into the muffins that's why I used it. You can add any regular oil (like canola, vegetable, sunflower, etc) as long as the oil adds up to 2/3 cups total.