Coconut Oatmeal Muffins Cake Recipe

Samia

Coconut Oatmeal Muffins Cake Recipe

Coconut Oatmeal Muffins Cake Recipe combines wholesome rolled oats, shredded coconut, and all-purpose flour to create a moist, flavorful treat. Sweetened with sugar and balanced by tangy sour cream, the batter is enriched with melted coconut oil, eggs, and vanilla extract. Leavened by baking powder and baking soda, the muffins bake to a golden perfection with a tender crumb and a subtle tropical aroma, perfect for breakfast or snack time.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 12 Muffins

Course: Dessert

Cuisine: Fusion / American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

1 cup all purpose flour
1 ¼ cups rolled oats
1 cup unsweetened shredded coconut
¾ cup granulated sugar
1 tablespoon cornstarch
½ teaspoon baking soda
2 ½ teaspoons baking powder
¼ teaspoon salt
¾ cup milk
2 large eggs
½ cup melted coconut oil
1 teaspoon vanilla extrac
1 cup sour cream

Equipment

Mixing bowls (1 large, 1 medium)
Whisk or electric hand mixer
Measuring cups and spoons
Muffin tin (12 cup)
Paper muffin liners or non stick spray
Cooling rack
Spatula or spoon

Method

Preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or lightly grease with non stick spray. In a large bowl, whisk together the flour, rolled oats, shredded coconut, sugar, baking powder, baking soda, cornstarch, and salt until well combined.
In a separate medium bowl, whisk together the eggs, milk, sour cream, melted coconut oil, and vanilla extract until smooth and creamy. Gradually pour the wet ingredients into the dry ingredients.
Stir until just combined. Do not overmix the batter should be slightly lumpy. Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full.
Bake in the preheated oven for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use plant based milk and a dairy free egg substitute to make this recipe vegan friendly. Adjust the amount of brown sugar to your taste preference. You can reduce it for a less sweet muffin.

Nutrition