Coconut Oatmeal Chocolate Muffins
These Coconut Oatmeal Chocolate Muffins are such a treat! 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.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cornstarch
- 2 large eggs room temperature
- 2/3 cups extra virgin coconut oil melted and slightly cooled
- 1 tbsp vanilla
- 1/4 cup milk room temperature
- 1 cup yogurt room temperature
- 3/4 cup dark brown sugar or light brown sugar
- 1 1/4 cups shredded coconut
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 375℉/190℃ and line a muffin tin with liners and set aside.
- In a medium-sized bowl, add all of the dry ingredients; flour, oats, cocoa powder, baking powder, baking soda, salt, and cornstarch. Stir to combine and set aside.1 1/4 cups all-purpose flour, 1 cup rolled oats, 1/3 cup cocoa powder, 1 tsp baking soda, 1 1/2 tsp baking powder, 1 tbsp cornstarch, 1/2 tsp salt
- In a large bowl, add the brown sugar and eggs. Whisk for 2-3 minutes until well combined.2 large eggs, 3/4 cup dark brown sugar
- Into the same bowl add the yogurt, vanilla, coconut oil, and milk. Continue to whisk for 2-3 minutes.2/3 cups extra virgin coconut oil, 1 tbsp vanilla, 1/4 cup milk, 1 cup yogurt
- Add the dry and wet ingredients together with a spatula until a soft muffin batter forms. Don't over-mix!
- Mix the shredded coconut and chocolate chips in until just combined. Don't over-mix!1 1/4 cups shredded coconut, 3/4 cups semi-sweet chocolate chips
- Scoop evenly between the muffin liners and sprinkle a few extra chocolate chips on top (optional).
- Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean with no wet batter.
- Allow to cool and enjoy!