Moist and tender whole wheat coconut muffins for a great grab-n-go breakfast.
Whole Wheat Coconut Muffins
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 🙂
These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
- 1 1/2 Cups White Whole Wheat Flour 7 ounces
- 1/2 Cup White Sugar 3.5 ounces
- 2 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Shredded Unsweetened Coconut
- 1/2 Cup Melted Coconut Oil or Vegetable Oil
- 1 Large Egg
- 3/4 Cup Milk
- 1/4 Teaspoon Coconut Extract (Optional)
Preheat oven to 375 degrees. Line a muffin tin with paper liners.
Whisk together the flour, sugar, baking powder, salt and coconut. In a separate bowl beat together the egg and milk, then add to the dry ingredients along with the oil. Gently stir until combined. Be careful not to over mix or the muffins will be tough.
Divide the batter evenly between the 12 muffin cups. Bake for 15-18 minutes or until a toothpick inserted in the middle of one muffin comes out clean. Let the pan cool for five minutes, then remove the muffins to a cooling rack.
I used whole milk in this recipe. Muffins should keep for 2-3 days in a covered container.