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+ servings

Healthier Oatmeal Coconut Muffins


  • 3/4 cup oat flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine-grain salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 cup unsweetened coconut flakes, plus more for topping (if desired)
  • ¼ cup almond butter
  • ¼ cup + 2 Tbsp unsweetened apple sauce
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • ½ tsp apple cider vinegar
  • 1 egg white (large or XL)
  • ¼ cup + 1 Tbsp honey
  • ½ cup almond milk (or any nut milk of your choice)


  • Preheat your oven to 400° F and prepare the muffin tin
  • In a medium bowl, combine the oat flour, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, and coconut flakes. Set aside.
  • In a separate, microwave-safe bowl, add the almond butter into a large, and microwave it's begun to soften.
  • To it, add in the apple sauce, vanilla and almond extracts, apple cider vinegar, egg white, honey, and vanilla almond milk.
  • Stir until well combined.
  • Add the oat mix to the almond butter mix, and combine until just moistened.
  • Fill the prepared muffins tin and sprinkle with coconut flakes, if desired.
  • Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, (~ 17-20 minutes)
  • Let the muffins slightly cool in the pan, and then transfer to a wire rack to finish cooling.