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Coconut Chocolate Chip Oatmeal Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins
Author: Kristin


  • 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


  • 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.