Coconut Muffins

Recently we woke up on a weekend morning with the idea to make breakfast, only to realize there was nothing to cook. It was one of those lazy days where you really don’t want to go out to get food so you end up improvising to come up with a meal. I only had one egg so I felt quite limited, but decided to look up a quick recipe for muffins anyway. That’s when I stumbled upon a vanilla coconut muffin recipe from Baking Bites.

This was perfect because it didn’t require too many ingredients and I just so happened to have a can of coconut milk in the pantry. I omitted a few of the ingredients and halved what was on the website to make it work for my lack of eggs. Of course this worked just fine for just us two, but I do wish there were more leftovers! I also prefer to use almond flour for baking any kind of sweets so that I can keep it gluten free, plus it adds a nice subtle flavor.

Start by preheating the oven to 350 and then mixing the dry ingredients together in a bowl. Next, melt the butter and add that in, along with the coconut milk, vanilla and egg. Stir everything thoroughly and then pour the mixture into a muffin tin. Place in the oven and cook for about 18 minutes give or take. Remove quickly so you can add the toppings.
coconut muffins without topping

This part is completely a personal choice, it just added a nice touch to the muffins. I selected pumpkin seeds and almonds for mine. The muffins should be almost cooked but still gooey enough to sink the toppings in slightly. Place back in the oven when finished and cook for the remainder of the time. Once done let them cool for about 5 minutes.
coconut muffins with pumpkin seeds and almonds

coconut muffins with pumpkin seeds and almonds
Coconut Muffins
Print Recipe
Vanilla-coconut muffins with pumpkin seed and almond topping.
Servings Prep Time
6 muffins 10 minutes
Cook Time
26 minutes
Servings Prep Time
6 muffins 10 minutes
Cook Time
26 minutes
coconut muffins with pumpkin seeds and almonds
Coconut Muffins
Print Recipe
Vanilla-coconut muffins with pumpkin seed and almond topping.
Servings Prep Time
6 muffins 10 minutes
Cook Time
26 minutes
Servings Prep Time
6 muffins 10 minutes
Cook Time
26 minutes
Ingredients
Servings: muffins
Instructions
  1. Put oven on 350 and mix dry ingredients together in a bowl.
  2. Melt the butter and add to the dry ingredients, along with the coconut milk and vanilla. Crack the egg in and stir until everything is evenly mixed.
  3. Pour into muffin tin and bake for a little more than halfway through.
  4. Remove and put the nut and seed topping on each muffin. They should still be slightly undercooked so that the topping sinks in somewhat.
  5. Place back in the oven and cook for the remainder of the time. When done cool for about 5 minutes before eating.
Recipe Notes

I used almond flour to bake my muffins because I wanted them to be gluten free, but you can choose a different kind if you prefer. Toppings are optional.

Share this Recipe
Powered byWP Ultimate Recipe

I chose to pair my muffins with a smoothie bowl! The smoothie was made of dates and cherries as the base, then I used the same toppings with the addition of coconut shavings. It was a deliciously wonderful combination!
coconut muffins and smoothie bowl

I’ll have to say that for a last minute breakfast idea I was scrambling to put together, these sure turned out perfect! I’m definitely glad I found this particular recipe from Baking Bites because I never would have thought to use coconut milk. Overall, I will happily admit that these are probably the best muffins I have ever made.

Spread the love!
  • 10
  •  
  •  
  •  
  •  
  •  
  •  

FREE Sheet Pan Meals ebook

Over 14k Pins on Healthy Living Tips!

Amazon Associates Disclosure

Collette is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

My Insta Profile

Compass Blog Written by:

Entering my 30's and feeling more confident about myself from the inside out than ever before!

2 Comments

  1. February 25, 2016
    Reply

    These cookies look so good, I personally would use gluten-free baking flour. I will give these a try!

    • February 26, 2016
      Reply

      I used gluten free baking flour in mine and they turned out perfectly 🙂 They are actually muffins, although I bet they would make great cookies too- that opens up a new idea!!

Leave a Reply

Your email address will not be published. Required fields are marked *