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–+ servings
Kate Ramos

Coconoat Muffins {Dairy-Free}

It is very helpful to have all your ingredients at room temperature to keep the melted coconut oil from firming up, making the batter really hard to stir.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings: 12 Muffins
Course: baked goods
Cuisine: American
Calories: 222
Ingredients Method Nutrition

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 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup rice milk room temperature (you can use any kind of milk here, rice milk makes it dairy-free)
  • 1/2 cup virgin coconut oil melted
  • 1 large egg room temperature
  • 3/4 cup unsweetened flaked coconut

Method
 

  1. Heat oven to 375°F and arrange a rack in the middle. Grease 12 muffin cups or line them with paper liners.
  2. Combine flour, oats, sugar, whole wheat flour, baking powder, salt, and nutmeg in a medium bowl.
  3. Whisk together milk, coconut oil, and egg in a large bowl. Add dry ingredients all at once to the wet ingredients and stir until just moistened. Fold in coconut.
  4. Evenly divide batter between the muffin cups and bake until firm to the touch and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.
  5. These muffins are incredible warm, but keep well in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 27gProtein: 3gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gCholesterol: 16mgSodium: 163mgFiber: 2gSugar: 11g

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