Breakfast on the go has been a priority lately and these muffins from How to Bake Everything have been a delightful addition to eat or take along on the road. I was surprised they included cooked oatmeal in them, and as a result, the oatmeal taste was not overwhelming in the muffins, but a nice note in the background.
Coconut Chocolate Chip Oatmeal Muffins
½ c coconut oil, melted
2 c flour
1 c brown sugar
1 ½ tsp baking powder
½ tsp salt
1 c cooked oatmeal
½ c milk
2 eggs
1 tsp vanilla
½ c coconut
1 c chocolate chips
Heat the oven to 375 degrees. Grease or line 12 muffin tins. Whisk together the flour, brown sugar, baking powder, and salt in a large bowl. Mash the cooked oatmeal with the milk in a separate bowl. Add the melted butter, then beat in the eggs and vanilla until well-combined. Stir the wet mixture into the dry ingredients to combine. Stir in the coconut and chocolate chips. Distribute the batter among the muffin cups, filling them about two-thirds full. Bake for 20-25 minutes, until the muffins are browned on top and a toothpick inserted in the center comes out clean.
I will make crafts and cook better 