Oat, date and coconut muffins

Oat, date and coconut muffins

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  • 1/3 cup sunflower oil
  • 40 g organic unrefined brown sugar
  • 2 extra-large free-range eggs
  • 150 g stone-ground wholemeal flour
  • 1 t baking powder
  • 1 t bicarbonate of soda
  • ½ t salt
  • ½ t ground cinnamon
  • 1/4 t ground nutmeg
  • 80 g rolled oats
  • 125 g trail mix
  • 40 g desiccated coconut
  • 1 cup organic plain yoghurt
  • 6 fresh organic dates, halved
  • Coconut flakes for sprinkling

Cooking Instructions

Preheat the oven to 190°C.

Mix the oil and sugar together in a large bowl. Add the eggs and beat until frothy.

In a separate bowl, mix the flour with the baking powder, bicarbonate of soda, salt, spices, oats, trail mix and desiccated coconut.

Stir into the egg mixture. Add the yoghurt and mix until just combined, taking care not to overmix.

Grease a muffin pan and spoon in the mixture, filling each mould a third of the way.

Bury half a date in each filled muffin mould and sprinkle with coconut flakes.

Bake for 15 to 20 minutes or until nicely risen and baked through. Allow to cool for a few minutes before removing from the muffin pan. Serve warm.

Cook’s note: Use 100 g chopped roasted pecans instead of the trail mix.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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