Breakfast for 12
Coconut Oat Muffins
These dairy-free muffins combine oats, coconut, and nutmeg in a lightly sweet batter baked until firm.
$1.06for 4 servings
$0.26 per serving$1.06 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: holajalapeno.com
- 20 minstart to table
- Easydifficulty
- 12servings as written
- $typical cost tier
AmericanVegetarianKid-friendlyBudgetBreakfastsBack to school
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Oats$0.10/oz typical | 1.5 oz | $0.15Typical price |
| Almond, soy or oat milk$0.05/oz typical | 8.5 oz | $0.43Typical price |
| Eggs$0.30 each typical | 1 | $0.30Typical price |
| Shredded coconut$0.30/oz typical | 2.25 oz | $0.67Typical price |
| Total for the servings shown | $3.18 | |
Pantry staples you likely have
FlourSugar and brown sugarBaking powder and sodaSalt and pepperDried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oil
Not included in the cost.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup granulated sugar
- 1/4 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1 cup rice milk
- 1/2 cup virgin coconut oil
- 1 large egg
- 3/4 cup unsweetened flaked coconut
Steps
- Heat the oven to 375 F and grease a 12-cup muffin pan with cooking oil.
- Whisk the flours, oats, sugar, baking powder, salt, and nutmeg in a large bowl.
- Stir in the rice milk, melted coconut oil, egg, and coconut until just combined.
- Divide the batter among the muffin cups and bake for 15 minutes, until the tops spring back.
- Cool the muffins in the pan for 5 minutes before removing them.
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