Coconut Oatmeal Muffins

These Coconut Oatmeal Muffins have the perfect texture. They are full of coconut, white chocolate, and chewy oats. No electric mixer needed either. Enjoy this muffin at any time of the day!

Wow! The texture from the oats and coconut in these muffins is absolutely incredible. They are light, fluffy, and slightly chewy from the coconut and rolled oats. The hints of white chocolate adds just the right amount of sweetness.

Using both coconut oil and shredded coconut makes these muffins have a ton of coconut flavour. If you love coconut, you will love these muffins!

Ingredients Notes

Here are some key ingredients needed in these coconut oatmeal muffins. A full recipe card can be found below.

• Baking soda & Baking powder: Check to make sure yours aren't expired.
• Coconut: I used unsweetened shredded coconut. You can also use sweetened.
• Coconut oil: Make sure it is extra virgin coconut oil, as I've found this one has the most taste. I had to melt mine down and allow it to come back to room temperature.
• Cornstarch: While not necessary, adds a nice texture to the muffins.
• Eggs: Must be at room temperature before beginning.
• Flour: I used all-purpose flour.
• Milk: Dairy or non-dairy both work, it must be at room temperature.
• Sour cream: Full-fat sour cream is used. It has to be at room temperature.
• Oats: Rolled oats, large flake oats or quick oats work for this recipe. The texture will slightly differ depending on which one you use.
• Vanilla: Using a high quality vanilla is important! The pairing of coconut and vanilla is so tasty.
• White chocolate: White chocolate burns easily, so make sure to use a high quality one. I like to use Lindt.

Step by step instructions

Here is how to bake these Coconut Oatmeal 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. If you need a recommendation, this is my favourite tin.

Step 2 – Mix together dry ingredients. Add the dry ingredients into a medium-sized bowl; flour, oats, baking soda, baking powder, and cornstarch. Mix and set aside.

Step 3 - Whisk eggs and sugar. In a large bowl, add the eggs and white sugar. Whisk vigorously for 2-3 minutes until well combined.

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

Step 5 - Combine. With a spatula, gently combine the dry and wet ingredients until a soft muffin batter forms.

Step 5 - Mix add-ins. Add the shredded coconut and white chocolate. Mix together until just combined.

Step 6 - Scoop and bake. Add the muffin batter evenly between the liners, a cookie scooper works best for this. Sprinkle a bit of white sugar on top (optional).

Bake the muffins for 22-30 minutes or until a toothpick inserted comes out clean.

FAQ

How do I store these muffins?

Like all baked goods, coconut oatmeal muffins are best served fresh. Enjoy for up to 3 days on the counter, or in the refrigerator in an airtight container for up to 5 days.

Do I have to add coconut oil?

No. Coconut oil just adds more coconut flavour. You can add a plain oil as long as the oil adds up to 2/3 cups total.

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