These Almond Joy Muffins have the perfect amount of sweetness and are so moist, it's the perfect way to begin your day!
Don't think candy bar sweet. These muffins have just the right proportions of chocolate, coconut, and almonds, and are delicious with a cup of coffee or tea.
These muffins are made with the goodness of McCann's Irish Oatmeal®, so you know you're fueling up your family with a better for you option instead of the typical quick cereal or breakfast bar.
When I was in New York for the Fancy Food Show over the summer, I had the pleasure of meeting with the folks from McCann's Irish Oatmeal. You've probably heard of them.
McCann’s® has been warming the hearts, minds, and souls of the most discriminating oatmeal lovers for more than 150 years! And there is a reason McCann's Irish Oatmeal has such a devoted fan base.
Why We Love McCann's for a Healthier Muffin
There is minimal processing, nothing artificial, and nothing added to the rich texture and nutty flavor of McCann's Steel Cut Irish Oatmeal. You're getting 100 percent whole grain Irish oats. That's what I want for my family.
People are interested in full transparency when it comes to what's in their food and how it's produced. McCann’s Irish Oatmeal has earned its first Non-GMO Certification from the Non-GMO Project for three of its core products
- Steel Cut Irish Oatmeal in the 28oz. Tin
- Quick & Easy Steel Cut Irish Oatmeal in the 24 oz. Canister and
- Quick Cooking Rolled Oats in the 16 oz. Box.
I can't wait to see what you think of these yummy treats made with the great taste of McCann’s Irish Oatmeal, perfect for breakfast or an afternoon snack. Learn more about McCann’s® on their website.
How to Make Almond Joy Muffins
Scroll down to the recipe card for the list of ingredients. Gather your ingredients to make the process easier.
Preheat oven to 375º.
Grease 12-cup muffin tin, or use non-stick spray.
Sift flour, baking powder and soda, and salt together.
In a separate bowl, mix eggs, vegetable oil, and buttermilk.
Add maple syrup and vanilla bean paste.
Stir wet ingredients into dry ingredients until just combined.
Add in McCann's Steel Cut Irish Oatmeal
Fold in coconut, almonds, and chocolate chips, reserving portions for topping.
Fill 12 muffin cups to top, and divide reserved almonds and coconut on top of muffins.
Bake for 20 t0 25 minutes, or until a toothpick comes out clean.
Allow to cool 15 minutes before eating.
These muffins are delicious warm, but refrigerate any you want to keep for longer than two days. They will keep in fridge for about a week, or you can freeze for later.
More Delicious Oatmeal Recipes
Check out these other delicious recipes using McCann's!
Chocolate Chip Oatmeal Banana Bread from A Grande Life
Irish Oatmeal Bread from Living Sweet Moments
No-Bake Energy Balls for Kids from See Mom Click
Oatmeal Banana Muffins from The Taylor House
Peppered Out Crusted Chicken with Orange Sauce from Arts & Crackers
More Muffin Recipes
- 2 ½ cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup vegetable oil
- 1 ½ cups buttermilk
- 1 teaspoon vanilla bean paste
- ¼ cup maple syrup
- 1 cup McCann’s Steel Cut Oats cooked
- ⅓ cup coconut plus 3 tablespoon for topping
- ⅓ cup almonds plus 3 tablespoon for topping
- ⅓ cup chocolate chips
- Preheat oven to 375º.
- Grease 12-cup muffin tin, or use non-stick spray.
- Sift flour, baking powder and soda, and salt together.
- In a separate bowl, mix eggs, vegetable oil, and buttermilk.
- Add maple syrup and vanilla bean paste.
- Stir wet ingredients into dry ingredients until just combined.
- Add in McCann’s Steel Cut Irish Oatmeal
- Fold in coconut, almonds, and chocolate chips, reserving portions for topping.
- Fill 12 muffin cups to top and divide reserved almonds and coconut on top of muffins.
- Bake for 20 t0 25 minutes, or until a toothpick comes out clean.
- Allow muffins to cool 15 minutes before eating.