Coconut Oatmeal Muffinse

Ingredients

• 187.5 g all-purpose flour
• 100 g rolled oats
• 8 g cornstarch
• 4 g baking soda
• 6 g baking powder
• 1.5 g salt
• 2 large eggs room temperature
• 230 g sour cream room temperature
• 61 g milk room temperature
• 13 g vanilla
• 150 g white sugar
• 144 g extra virgin coconut oil*
• 100 g unsweetened shredded coconut
• 100 g white chocolate chips, optional

Directions

1. Preheat the oven to 170C. Line a muffin tin with liners and set aside.
2. In a medium bowl, add the flour, oats, baking soda, baking powder, cornstarch, and salt. Stir together and set aside.
3. In a large bowl, add white sugar and eggs. Whisk vigorously for 2-3 minutes until well combined.
4. Add the sour cream, vanilla, coconut oil, and milk. Continue whisking until smooth.
5. Combine the dry and wet ingredients together with a spatula until a soft muffin batter forms. Don’t over-mix!
6. Add the shredded coconut and white chocolate and mix a few times to evenly distribute.
7. Scoop the muffins into the muffin liners evenly. Bake for 22-30 minutes or until a toothpick inserted comes out clean.