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Moist and tender whole wheat coconut muffins for a great grab-n-go breakfast.
We love muffins. In fact, I make a batch at least every week. It’s the perfect snack, breakfast, or even lunch. They are so easy to play around with, creating something new out of what you have on hand. I happened to have some coconut, and when we tasted these muffins, I knew I had to share the recipe!
One of the best things about muffins is their portability! With four kids, our family is always on the run. Having a stash of muffins to bring along is such a help. In fact, we made these for a trip to the beach. Pop a few in a lunchbox and you are good to go!
These muffins are 100 percent whole wheat, but they are still tender and moist. I use white whole wheat almost exclusively for baking. Have you tried it? It has all the nutritional benefits of traditional (red) whole wheat, but with a milder taste. It is so easy to work with, and I highly recommend it. I grind my own (I promise that’s not as crazy as it sounds), but my favorite store brand is King Arthur.
I also topped the muffin with additional coconut, the coconut topping gets beautifully toasted while the muffins bake. These muffins are definitely all about the coconut 🙂