Desserts are one of my favorite things. During the week, though, I rarely have time to make anything dessert related. So, while I was making dinner on Tuesday night, I had a great idea – oatmeal muffins! Conveniently, the oven was already pre-heated to the temperature I needed to cook them since I was roasting veggies. It was as though the baking stars had aligned, and I just had to bring my dreams of coconut chocolate chip oatmeal muffins to life.
I haven’t had oatmeal in awhile, and we have giant container of oats in our pantry. So while at work, I was trying to think of ways to put them to good use aside from a typical oatmeal cookie or overnight oats. I’ve never made muffins before, but since I’m a huge cupcake fanatic I thought it might be a nice change of pace. Plus, I’m obsessed with coconut and chocolate, and when they’re combined, it’s like kryptonite.
You really only need about 20 minutes start to finish to whip up a batch of these badboys. This was some nice prep work for the cupcakes I’m planning to make for the fiance’s birthday! I have visions of slathering these with almond butter for breakfast, or with a spoonfull of vanilla ice cream for dessert…
Coconut Chocolate Chip Oatmeal Muffins
– makes 12 muffins –
1 1/2 cups flour
1 cup oatmeal (not instant)
1/2 cup brown sugar
1 Tbsp baking powder
1 tsp cinnamon
1 tsp salt
1/4 cup butter
1 cup milk
2/3 cup of shredded coconut
1 cup of chocolate chips
1. Preheat oven to 425 degrees
2. Combine dry ingredients in a medium bowl (including coconut)
3. Heat butter, and stir in milk and the egg. Add that mixture into the dry mixture, to combine, finally adding in the chocolate chips.
4. Spoon mixture into greased cupcake/muffin tin, and bake for 15 minutes.