One Bowl Coconut Oat Muffins

One Bowl Coconut Oat Muffins made with Quaker Old Fashioned Oats! These muffins come together super quick and they are a great addition to any brunch table. Adding oats to these muffins adds elements of taste and texture and they are oh so good! We hope you try them and enjoy!

This post is sponsored by The Quaker Oats Company, but all opinions are my own.

I don’t know about you but I love a good muffin in the morning. Subtle in sweetness and packed with goodness. These One Bowl Coconut Oat Muffins are the best because you simply mix everything together in one bowl; no stand mixer needed. Enjoy these warm, fresh out of the oven with some butter, room temperature or cold when you are on the run. I store them in an airtight container in the fridge. You can also freeze these muffins. 

One Bowl Coconut Oat Muffins

These muffins are made with delicious Quaker Old Fashioned Oats, which are 100% whole grain, shredded coconut, ground flaxseed and more! I hope you try the muffins they are so delicious and so easy to make, and they would be a great addition to any breakfast or brunch table! 

Print Recipe

One Bowl Coconut Oat Muffins

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Breakfast or Snack

Cuisine: American

Keyword: coconut oat muffins, muffin, muffins

Servings: 12

Ingredients

• 1 1/2 cups Whole wheat pastry flour or all-purpose flour
• 1 1/4 cups Quaker Old Fashioned Oats
• 1 cup ground flaxseed meal
• 1/3 cup sweetened shredded coconut
• 3/4 cup light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 2 large eggs
• 1/3 cup plain apple sauce
• 1 cup low-fat plain yogurt
• 1 teaspoon pure vanilla extract
• 1/3 cup dried cranberries
• 1/3 cup sliced almonds + more for sprinkling on top

Instructions

• Preheat your oven to 350 degrees F. Spray a muffin tin or line a muffin tin with liners. Set aside. Using a large mixing bowl, mix together the flour, Quaker Old Fashioned Oats, flaxseed meal, coconut, sugar, baking soda, baking powder, salt and cinnamon.
• Add in the eggs, applesauce, yogurt and vanilla and, using a large spoon, mix until just combined.  Do not overmix. Add in the dried cranberries and almonds and mix one more time.
• Fill each muffin cup completely; this recipe should yield 12 muffins. Sprinkle on some sliced almonds over each muffin and bake for about 20 to25 minutes, or until golden brown and a tester inserted comes out clean. Enjoy!