Toasted Coconut Baked Oatmeal Muffins

• 3/4 c. coconut flakes
• 2 Tbsp. butter or coconut oil, melted
• 1/2 c. applesauce
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1/2 tsp. vanilla
• 1/2 tsp. coconut extract
• 2 eggs
• 1/2 tsp. baking powder
• 2 scoops of protein powder (I use vanilla)
• 1/4 tsp. salt
• 1 c. milk (can use dairy free)
• 2 c. old-fashioned or rolled oats
• Optional: 1/3 c. mini chocolate chips

Coconut Drizzle

• 1 Tbsp. butter, melted
• 1/2 c. powdered sugar
• 1/4 tsp. coconut extract
• 1 Tbsp. milk or cream

• In a small skillet, heat the coconut flakes over low heat for 5-6 minutes. Stir occasionally until golden brown. Set aside to cool. If desired, chop or place flakes in a food processor.
• Preheat the oven to 350 degrees. In a large mixing bowl, whisk the butter, applesauce, brown sugar, maple syrup, vanilla, coconut extract, and eggs, Next, whisk in the baking powder, protein powder, and salt. Carefully whisk in the milk. Then, stir in the oats, 1/2 cup of toasted coconut flakes, and the chocolate chips.
• Next, pour into a greased 9x13 baking dish or 12 lined-muffin cups. Bake for 30 minutes. Remove from the oven and allow to cool.
• In a small bowl, whisk the butter, powdered sugar, and vanilla. Add the milk/cream slowly until a thick glaze forms. Quickly drizzle or pipe over the muffins. (Mixture will thicken/harden quickly.) Garnish with toasted coconut flakes.