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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


  • 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


  • 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!