Chocolate Coconut Oatmeal Muffins

Name: Chocolate Coconut Oatmeal Muffins
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup white whole wheat flour; 1 cup quick cooking oats; 2 tsp baking powder; 1/4 tsp salt; 1 tbsp cocoa powder; 1 cup sugar; 2 cup shredded coconut, packed; 2 eggs; 1 cup milk; 1 1/2 tsp vanilla extract; 6 tbsp unsalted butter, melted

Emily @cook_3101344

I came up with this batch when I wanted a sweet yet unconventional breakfast muffin with a slightly healthy twist. They are very dense, a little moist, and incredibly delicious. They can keep well for a week in an air tight container.

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Ingredients

45 mins

12 servings

2 cupwhite whole wheat flour
1 cupquick cooking oats
2 tspbaking powder
1/4 tspsalt
1 tbspcocoa powder
1 cupsugar
2 cupshredded coconut, packed
2eggs
1 cupmilk
1 1/2 tspvanilla extract
6 tbspunsalted butter, melted

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Steps

45 mins

1

Preheat oven to 350°F.
2

Mix flour, oatmeal, baking powder, salt, cocoa powder and sugar together in large bowl.
3

Stir in the shredded coconut.
4

Mix egg, milk and vanilla together in small bowl.
5

Make a small well in middle of dry mixture and pour in wet mixture. Stir until only a few streaks of flour remain, then fold in melted butter. Stir until no streaks of flour remain.
6

Grease or line standard size muffin tin.
7

Pour in batter evenly. Tins will be very full.
8

Sprinkle muffin tops with additional shredded coconut and oats.
9

Bake at 350° for about 25 minutes. Remove from oven and turn out on rack to cool.