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Breakfast for 12

Coconut Oat Muffins

These dairy-free muffins combine oats, coconut, and nutmeg in a lightly sweet batter baked until firm.

$0.13per serving $
20 minstart to table
12servings

AmericanVegetarianKid-friendlyBudgetBreakfastsBack to school

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup granulated sugar
  • 1/4 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1 cup rice milk
  • 1/2 cup virgin coconut oil
  • 1 large egg
  • 3/4 cup unsweetened flaked coconut

Steps

  1. Heat the oven to 375 F and grease a 12-cup muffin pan with cooking oil.
  2. Whisk the flours, oats, sugar, baking powder, salt, and nutmeg in a large bowl.
  3. Stir in the rice milk, melted coconut oil, egg, and coconut until just combined.
  4. Divide the batter among the muffin cups and bake for 15 minutes, until the tops spring back.
  5. Cool the muffins in the pan for 5 minutes before removing them.

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