So this Make Tasty Chocolate Coconut Oatmeal Muffins Recipe

Chocolate Coconut Oatmeal Muffins. Oatmeal muffins are my jam and these rank up there as some of my all-time favorites. It's basically portable oatmeal, baked into a cute little muffin, and this time it's packed with banana, coconut, and chocolate. It can't get much better than that.

Coconut and chocolate are one of my favorite combos, and one of the few that my husband likes too, so. These Healthy Banana Chocolate Chip Oatmeal Muffins make breakfast time so much easier! They are perfect to store in the freezer for a quick and easy breakfast or snack option on the go. You can cook Chocolate Coconut Oatmeal Muffins using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Chocolate Coconut Oatmeal Muffins

1. Prepare 2 cup of white whole wheat flour.
2. It's 1 cup of quick cooking oats.
3. Prepare 2 tsp of baking powder.
4. It's 1/4 tsp of salt.
5. It's 1 tbsp of cocoa powder.
6. It's 1 cup of sugar.
7. You need 2 cup of shredded coconut, packed.
8. You need 2 of eggs.
9. You need 1 cup of milk.
10. Prepare 1 1/2 tsp of vanilla extract.
11. Prepare 6 tbsp of unsalted butter, melted.

The bananas, coconut oil and honey keep these muffins super soft and moist. The coconut doesn't make these particularly tropical, but it set it apart from other carrot muffins. Oatmeal is in here to add some hearty texture to the muffins, giving them some extra fiber that will keep you full until lunch time. Surprisingly, the oatmeal doesn't make the muffins dense, instead helping to open up the crumb a bit.

Chocolate Coconut Oatmeal Muffins step by step

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..

Bananas alone will make muffins moist. In fact, bananas can even be used to replace eggs in baked goods (one banana for one egg). You see this a lot in vegan recipes similar to how I use applesauce to replace butter or oil in chewy cookies. But, to make these extra moist, these muffins have an entire can of coconut milk. Substitute whole milk or your favorite non-dairy milk if you don't.