Coconut Oatmeal Muffins
These Coconut Oatmeal Muffins have the perfect texture. They are full of coconut, white chocolate, and have chewy oats throughout. Enjoy this muffin at any time of the day!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 cups rolled oats
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs room temperature
- 1 cup sour cream room temperature
- 1/4 cup milk room temperature
- 1 tbsp vanilla
- 3/4 cups white sugar
- 2/3 cups extra virgin coconut oil*
- 1 1/4 cups unsweetened shredded coconut
- 1 white chocolate bar chopped or white chocolate chips, optional
Instructions
- Preheat the oven to 375℉/190℃. Line a muffin tin with liners and set aside.
- In a medium bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir together and set aside.1 1/2 cups all-purpose flour, 1 1/4 cups rolled oats, 1 tbsp cornstarch, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add white sugar and eggs. Whisk vigorously for 2-3 minutes until well combined.2 large eggs, 3/4 cups white sugar
- Add the sour cream, vanilla, coconut oil, and milk. Continue whisking until smooth.1 cup sour cream, 1/4 cup milk, 1 tbsp vanilla, 2/3 cups extra virgin coconut oil*
- Combine the dry and wet ingredients together with a spatula until a soft muffin batter forms. Don't over-mix!
- Add the shredded coconut and white chocolate and mix a few times to evenly distribute.1 1/4 cups unsweetened shredded coconut, 1 white chocolate bar
- Scoop the muffins into the muffin liners evenly. Bake for 22-30 minutes or until a toothpick inserted comes out clean.
- These muffins are so delicious! Enjoy!
Notes
Coconut oil - I highly recommend using an extra virgin unrefined coconut oil as it carries the most coconut flavour. If you don't have coconut oil, you can use another oil, but the muffins won't have as much coconut flavour.