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Coconut Muffins

May 19, 2016 By Adell Leave a Comment

Coconut muffins made healthy with coconut oil and coconut sugar! These are moist and have a rich coconut flavor!

Coconut Muffins-2

Can we talk about my love for muffins? I’ve said this before but I’m gonna say it again (mostly because I repeat myself way too often but oh well). So I was saying, muffins! I love them. But not if they are dry. Then I don’t even like them. One of the reasons I love them so much is because my husband is a fan. My kids too. They are easy to make, great for on the go and it’s almost like eating a cupcake for breakfast. What could better? (Other than eating an actual cupcake?!) hehe. I like to make them at night, then in the morning breakfast is ready to go! Also, muffins usually freeze well so that’s a bonus if you don’t eat them all up in a few days like we do.

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I made these muffins with coconut oil (unrefined, organic) so it gives a great coconut flavor. I took it a step further and used coconut sugar as well. That made them a really pretty light brown color & coconut flavor. You are welcome to use vegetable oil and white sugar in the recipe, but I love the coconut flavor the oil and sugar adds. Plus makes them a little healthier for you too!

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I used unsweetened coconut flakes in this recipe. If you only have sweetened, that will work but I wanted these to be a healthier breakfast/after school snack and the unsweetened flakes add the perfect texture and flavor to these muffins!

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The recipe these were inspired from added a coconut flavored glaze to the top of the bread. I didn’t do this, but next time I will try it cause it sounds divine. I am always a fan of glaze and frosting. But surprisingly I kept it simple with these muffins. I included the optional glaze in the recipe if you are feeling fancy 😉

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If you wanted to turn these into cupcakes, I was thinking that homemade coconut whipped cream would be so amazing on top. I have been dying to try it. Have you made it yet? You just chill a can of coconut cream or full fat coconut milk and whip it up with powdered sugar. So easy right?

Coconut Muffins

A little tip! I have recently started using parchment muffin liners and oh my goodness! Amazing! A new favorite. The muffins don’t stick at all. That means more muffin goodness in you mouth. You’re welcome :). I hope you enjoy these tasty muffins! If you make them, use the #bakedinazrecipe so I can see!! 🙂

Coconut Muffins
 
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Cook time
20 mins
Total time
20 mins
 
Coconut muffins made with coconut oil and coconut sugar. These muffins are moist and have a rich coconut flavor.
Author: Adell Goff
Serves: 12 muffins
Ingredients
  • 2 eggs
  • 1 cup coconut sugar (may use white sugar)
  • ½ cup coconut oil (I used unrefined, organic)
  • 1 teaspoon coconut extract
  • 1½ cup flour
  • ¼ teaspoon soda
  • ¼ teaspoon salt
  • ½ cup unsweetened shredded coconut (may use sweetened)
  • ½ cup buttermilk
  • FOR THE GLAZE: (optional)
  • ½ cup sugar
  • ¼ cup water
  • 1 teaspoon butter
  • ½ teaspoon coconut extract
Instructions
  1. Preheat oven to 325 degrees and line a muffin tin with paper liners.
  2. Mix the eggs, sugar, oil and coconut extract together in a medium sized bowl.
  3. Sprinkle in the flour, soda, salt & shredded coconut. Pour in the buttermilk and fold until just blended (don't over mix).
  4. Add the batter to each muffin cup & top with additional shredded coconut.
  5. Bake for 20-22 minutes or until a toothpick comes out with a few crumbs (don't over bake).
  6. FOR THE GLAZE:
  7. Boil the sugar, water and butter for 5 minutes. Remove from heat and stir in coconut extract.
  8. Drizzle over warm muffins and sprinkle with additional coconut flakes if desired.
3.4.3177

Recipe Source: inspired from Shar’s Coconut Bread Recipe in My Favorite Things by Elizabeth Banks (LOVE her cookbook!)

Coconut Muffins long

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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