CocoOatie Muffins

by HEAB on October 1, 2011

As a Foodbuzz Tastemaker, I was given the opportunity to receive and review a selection of kitchen products from OXO.


My gift box included an OXO Egg beater, two POP Containers (which I’m obsessed with and promptly filled with coffee and oat bran), 2 Angled Measuring Cups, A Food Scale with Pull-Out Display, A Batter Bowl, and a Fine Zester/Grater.

My part of the deal: To create a blog post, sharing how I used my new OXO Egg Beater. However, I like a good challenge, and decided I would create a recipe using all products received. Mission accomplished…

CocoOatie Muffins


The idea for the muffins hit me while I was pouring Quaker oat bran into the POP container and noticed a recipe for oat bran muffins on the back of the box. So, I decided on oat bran muffins, but with a HEAB twist…



Yield: 12 muffins

  • 1 1/2 cups unsweetened coconut milk beverage
  • 4 TBSP coconut flour
  • 5 drops NuNaturals vanilla stevia or 1 tsp vanilla
  • 2 cups oat bran, uncooked (160 grams)
  • 1/4 cup firmly packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 egg whites, slightly beaten
  • 1/4 cup maple syrup
  • 2 TBSP coconut oil + more for greasing muffin tin
  • 1/2 to 1 ounce dark chocolate, grated.


  • Pre-Heat oven to 425℉.
  • Grease muffin tin with coconut oil or line with paper baking cups.
  • For coconut cream muffin filling: Whisk together 1/2 cup coconut milk, coconut flour, and NuNaturals vanilla drops together until thick and set aside.
  • Combine dry ingredients and mix well.
  • Combine 1 cup coconut milk, whisked egg whites, maple syrup and coconut oil. Slowly mix with dry ingredients until moistened.
  • Fill muffin tins 1/2 full and add a dollop of coconut cream and grated chocolate to each muffin. Use remaining batter to fill muffin tins to 3/4 full.
  • Bake 15 to 17 minutes.
  • Allow to cool 15 minutes and then transfer to wire cooling rack.


Whisking the coconut cream, a life changing recipe from Sarena.


I used the Angled Measuring Cups, Batter Bowl, and Egg Beater again to combine the wet and dry ingredients.


The Zester/Grater worked great for the chocolate.



The muffins turned out great, perfectly moist and sweet, and I love the layer of coconut cream + dark chocolate hidden in the middle. Seriously thinking of throwing a girls brunch just so I can serve this recipe. Wanna come over? :)

Thanks OXO! Your Egg Beater is comfortable to use, efficient, and super easy to clean. It will get much use in my kitchen as will all the products you sent.