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.

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

Vanilla-coconut muffins with pumpkin seed and almond topping.

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Prep Time 10 minutes mins

Cook Time 26 minutes mins

Total Time 36 minutes mins

Course Breakfast

Servings 6 muffins

Ingredients

  

• 1 cup baking flour
• 1/2 cup sugar
• 1/2 cup coconut milk
• 1 egg
• 2 tbsp butter
• 2 tsp vanilla
• 1 tsp baking soda
• 2 tbsp pumpkin seeds
• 2 tbsp shaved almonds

Instructions

 

• Put oven on 350 and mix dry ingredients together in a bowl.
• 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.
• Pour into muffin tin and bake for a little more than halfway through.
• Remove and put the nut and seed topping on each muffin. They should still be slightly undercooked so that the topping sinks in somewhat.
• Place back in the oven and cook for the remainder of the time. When done cool for about 5 minutes before eating.

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.

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!

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.