These coconut muffins sure hit the spot when you want something slightly sweet, but filling. Not to mention that delicious coconut flavor added by both the coconut flakes as well as the coconut milk that goes into this recipe!
It has that slightly firm sweet crunch you want in a muffin top, but a good hearty base that will satisfy your bready craving.
Make These Coconut Muffins A Breakfast Go-To
Make these yummy muffins perfect for as a healthy breakfast option by reducing the amount of raw coconut sugar to half the amount, and sweetening with added finely chopped dates.
Too often store-bought muffins are eaten as a breakfast food, but they are filled with refined sugar, artificial flavoring, and refined white flour that contains no real nutrients.
Opt for a whole grain flour like a “white” winter wheat variety that will gain the desired effect any regular all-purpose flour would have. We love this naturally white but whole grain flour from Wheat Montana.
Make These Tasty Muffins a Dessert
You can also make a more dessert-like version of these coconut muffins as a healthier alternative to a regular dessert. Simply go with 1 cup of sweetener as opposed to the 1/2 – 3/4 cup. Also be sure to sprinkle the top with a slight dusting of fine raw cane sugar to get that crunchy sweet top.
Remember, this version should be used more sparingly if you are trying to have a healthy lifestyle. But we admit, they are oh so very yummy! Let’s just call this version “sweet tooth approved“.
To get that crispy top, sprinkle a little fine grain raw cane sugar on top of the muffins before baking. Whether you choose to do the breakfast version or the dessert version, this gives a wonderful muffin-top crunch to it!
- 2 cup Whole grain flour (unrefined all-purpose flour, or winter wheat flour)
- 1/2-3/4 cup Raw Coconut or raw cane sugar
- 1 tbs Baking powder
- 1/2 tsp Salt
- 1 1/2 cup Coconut milk
- 1/3 cup Vegetable oil
- 1 cup Sweetened coconut flakes
Preheat oven to 390 F. In a large bowl combine flour, sugar, baking powder, salt, and coconut flakes. In another bowl combine coconut milk and oil.
Pour coconut-oil mixture into the dry mixture and combine, do not overmix. Spoon batter into muffin cups and bake for 20-23 minutes or until golden brown. Cool, and serve.
For sweeter muffins add 1/2 to 3/4 (your choice) cup raw coconut or cane sugar, for more breakfast-like muffins add 1/4 cup raw sugar and 1/4 cup finely chopped dates.
Like Bread? You’ll Love This!
If you are a bread-at-every-meal fanatic like we are, you’ll also love our sweet old style cornbread recipe. It goes great with pasta, chili, or eaten by itself with a little butter and a drizzle of honey.