Coconut Oatmeal Muffins

We're sharing these soft and tasty breakfast muffins with coconut and oatmeal 🥥 Shredded coconut is soaked in milk for a truly moist muffin that's soft to the bite.

Coconut Oatmeal Muffins

Made with

Fiesta Tropicalé Sweetened Shredded Coconut




✅ 2 eggs 

✅ 1/3 cup agave nectar 

✅ 1/4 cup vegetable oil 

✅ 3/4 cup buttermilk 

✅ 1 tsp vanilla extract 

✅ 1 cup all-purpose flour 

✅ 2 1/2 tsp baking powder 

✅ 1/2 tsp baking soda 

✅ 1/4 tsp salt

 ✅ 2 cups old fashioned oats

 ✅ 1 cup Fiesta Tropicalé Sweetened Shredded Coconut  

✅ 1/2 cup Fiesta Tropicalé Sweetened Coconut Flakes for topping


  1. Preheat oven to 350°F. Line muffin pan with cupcake liners.  

  2. Add shredded coconut in a cup and fill it up with milk. Let soak. Squeeze out milk before adding the shredded coconut to the batter.  

  3. Whisk eggs, agave syrup, buttermilk, oil and vanilla until well combined. 

  4. Sift in flour, baking powder, baking soda and salt. Mix well until thoroughly combined. 

  5. Mix in oats and shredded coconut. 

  6. Divide the batter between the muffin cups. 

  7. Top with shredded coconut. 

  8. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.