Coconut Oatmeal Berry Breakfast Muffin (gluten free, low sugar, dairy free)

Having no time for breakfast is a thing of the past with these delicious light, yet filling muffins. Bake a dozen and savor them for breakfast on a morning when you have no time or want to dirty dishes. These are packed with healthy fats and fiber to keep you satisfied. I also make my recipe lightly sweetened but you can always add a little sugar (dry) or stevia. I like low sugar foods because it keeps me from reaching for another. Also, the tartness from the berries and the comforting flavor of the oats makes this recipe a winner for my kids too!

Things you’ll need:

Standard size muffin tins

12 muffin liners

large mixing bowl and a mixing spoon
Recipe: Coconut Oatmeal Berry Breakfast Muffin

3/4 cup canned coconut milk (TJ’s brand which is bpa free)
1/2 cup orange juice
4 eggs (for vegan, 4 tbsp of ground chia mixed with 3/4 cup of water)
1/4 cup maple syrup
2 cups almond meal
1 cup oat flour ( ground oatmeal in a coffee grinder)
3 tbsp coconut flour
1/4 tsp sea salt
3/4 tsp baking soda
3/4 cup of frozen blue berries


Preheat the oven to 350 degrees.
Whisk the eggs (or chia with water) until smooth. Next, add the milk, orange juice and maple syrup and stir until combined. Add the oat flour, almond meal, coconut flour( you can sift in the coconut flour to prevent clumping if you’d like, or just make sure there is not clumps when you add the coconut flour) and stir until smooth. Let stand for a few minutes to let the coconut flour expand
Right before going in the oven add the baking soda and stir (this will keep the rise in the muffins). lastly fold in the blue berries “frozen” and immediately add them to the muffin tins lined with muffin liners and put them into the oven.

Quick notes

Subbing the coconut milk for cow or goat milk will create a more dense muffin.

I think subbing out the oat flour for more almond flour would work, but I haven’t tried it.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s) at 350 degrees

Diet tags: Reduced fat, Reduced carbohydrate, High protein, Gluten free

Number of servings (yield): 12

Calories: 180

Fat: 14

Protein: 8 Print This Recipe

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