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platter of coconut orange oat muffins

Naturally Sweetened Coconut Orange Oat Muffins


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 20-25 min
  • Total Time: 8 minute
  • Yield: 10-11 1x

Description

This oatmeal muffin recipe has no refined sugar because it’s sweetened with oranges! Make the Coconut Orange Oat Muffins for a quick breakfast or snack on the go. Gluten free, dairy free friendly, and delicious!


Scale

Ingredients

  • 1 cup gluten free oat flour (or other flour of choice) See notes for homemade oat flour.
  • 1/2 cup coconut flour (sifted)
  • 1 tsp baking soda
  • 3 tbsp vanilla plant protein of choice (a pea protein  works best). See notes for substitutes.
  • 1/4 tsp of kosher salt
  • 1 tbsp tapioca starch or arrowroot starch
  • 1 cup fresh orange juice
  • 1 egg
  • 1 tbsp melted refined coconut oil or butter
  • 1/4 tsp Vanilla extract
  • 1/4 to 1/3 cup non dairy milk (almond or coconut)
  • 1/2 to 2/3 cup shredded unsweetened coconut
  • Orange Slices to garnish
  • optional – up to 1/2 cup sweetener if you prefer sweeter muffins (ex. monk fruit sugar)

Instructions

  1. Preheat oven to 375F. Line or grease a muffins pan. Set aside.
  2. Combine your dry ingredients; flours, protein, starch,  and salt in a large mixing bowl.
  3. In another bowl, whisk together your juice, egg, extracts, oil, and milk.
  4. Slowly combine the wet ingredients with the dry ingredients. Mixing at you pour. Then use a hand mixer to mix the battle together until smooth. If the batter is too dry (thick) add more milk.  Fold in your shredded coconut. Save a few tbsp for topping. If you are wanting the muffins to be more sweet without adding sugar, fold in up to 1/2 cup xylitol or monk fruit sweetener.
  5. Scoop the mix muffins cups. place a thinly sliced orange on top of each muffin and a sprinkle of shredded coconut.
  6. Bake at 375 F for 18-25 minutes, depending on your oven. Check at 15 minutes to make sure they don’t burn. It depends on the flours you use and type of oven.
  7. Remove and allow muffins to cool in pan for 15 minutes before removing them
  8. Serve or store in sealed container in fridge for up to a week. These also freeze well for up to 4 months.

Notes

If you don’t have a plant based protein,  you may substitute with 2 tbsp more oat flour.

  • Category: breakfast
  • Method: baking
  • Cuisine: American

Keywords: oatmeal muffin recipe, gluten free, dairy free, orange oat muffins, naturally sweetened

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