Over the past several weeks I have been baking like crazy for myself – all “crazy health food with nuts and bird seed” as my Husband likes to call them. Today I decided to surprise him with something he would actually eat. I based my recipe on “Pumpkin Oatmeal Muffins” from Carrots “N” Cake – a wonderful website full of amazing recipes. After mixing up the batch of muffin batter I realized I was in big trouble – the batter was way too dry – thinking on my feet and with the assistance of Google I saved the batter with just a few adjustments.
Coconut Oatmeal Muffins
1/2 cup of all purpose flour
1/2 cup of whole wheat pastry flour
1 cup of oats
1/2 cup of packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 can of cream of coconut
3/4 to 1 cup of sweetened shredded coconut
2 eggs
2 tbsp olive oil
1/2 tbsp vanilla
optional:
1/4 cup of sweetened shredded coconut for topping muffins
6 or 12 Reese’s Peanut Butter cups (small ones) – I tucked six of these into half the muffins and covered them with a little more batter.
Preheat over to 375 degrees F
line muffin tin
combine all ingredients (I combine dry ingredients first)
pour batter evenly into muffin tin
bake 18-20 min
these also freeze well – I wrap them in parchment paper and then into a ziplock baggys for individual servings
Enjoy!
