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Home » Recipes » Breakfast Recipes » Muffins » Coconut Chocolate Chip Oatmeal Muffins

Coconut Chocolate Chip Oatmeal Muffins

Published on February 8, 2016, Updated August 26, 2020 by Kristin Maxwell | Leave a Comment

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These Coconut Chocolate Chip Muffins are tender, moist and delicious! With just 260 calories and 5 grams of protein per muffin, it’s completely acceptable to enjoy one for breakfast!

Toasted Coconut Chocolate Chip Muffins - Egg free and made with Greek Yogurt

I love keeping muffins on hand for snacks and breakfast. They satisfy my sweet tooth, and when they have healthy ingredients like Greek yogurt and oatmeal, they fill you up, too. Keep these Coconut Chocolate Chip Muffins in the freezer so they are on hand and ready any time for a quick and easy breakfast or snack.

Toasted Coconut Chocolate Chip Muffins - Egg free and made with Greek Yogurt

I also happen to have a little obsession with toasted coconut. I’m not a big fan of coconut, but toasting just gives it this smoky flavor that I absolutely love. I made a lot more than the recipe called for just so I could have some for snacking!

Toasted Coconut Chocolate Chip Muffins - Egg free and made with Greek Yogurt

Want to make them even healthier? Substitute applesauce for the canola oil to make them even lower fat! I hope you love these Coconut Chocolate Chip Muffins  as much as we do!

Toasted Coconut Chocolate Chip Muffins - Egg free and made with Greek Yogurt

Coconut Chocolate Chip Oatmeal Muffins

Kristin
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12 muffins

Ingredients
  

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup rolled oats
  • 3/4 cup unsweeted flaked coconut
  • 1 cup plain Greek yogurt
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1/2 cup water
  • 1 teaspoon vanilla
  • 1/2 cup semi-sweet chocolate chips

Instructions
 

  • Spread coconut on a baking sheet and place under the low heat broiler for a few minutes or until golden brown. Watch closely so it doesn't burn. Set aside.
  • Set oven to 375 degrees F. Spray 12-muffin pan with cooking spray or fill with paper liners.
  • In a medium mixing bowl, whisk together flour, baking soda, salt, rolled oats and 1/2 cup of toasted coconut. Set aside.
  • In a large mixing bowl, stir together brown sugar, water, yogurt, canola oil and vanilla.
  • Add the dry ingredients to the wet, stirring until just combined.
  • Fold in chocolate chips.
  • Divide the batter into the prepared muffin pan. Top with remaining toasted coconut and extra chocolate chip (optional - be sure to press into the batter if using).
  • Bake for 20 minutes in the preheated 375 degree oven.
  • Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tried this recipe?Let us know how it was!

For more muffin recipes, try these:

Zucchini Carrot Oatmeal Muffins

Orange Coconut Banana Muffins

Orange Coconut Banana Muffins

Whole Wheat Strawberry Muffins - made tender and moist with the addition of Greek yogurt!

Whole Wheat Strawberry Muffins

Bakery style chocolate chip muffin

Bakery Style Chocolate Chip Muffins

For all breakfast recipes go HERE and for all recipes go HERE.

Toasted Coconut Chocolate Chip Oat Muffins - Egg free and made with Greek Yogurt

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About Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook. Read more about Kristin HERE.

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Hi, I’m KRISTIN!

I'm a busy wife and mom who loves to cook, bake and create. All of the recipes and tips you will find here are created with your busy family (and mine!) in mind.

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