Whole Wheat Coconut Muffins

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Moist and tender whole wheat coconut muffins for a great grab-n-go breakfast.

These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.

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.

These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.

These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.

Whole Wheat Coconut Muffins

4.84 from 6 votes
These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
Servings 12
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients
 

  • 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)

Instructions
 

  • 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.

Notes

I used whole milk in this recipe. Muffins should keep for 2-3 days in a covered container.

Nutrition

Calories: 202kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 111mg | Potassium: 147mg | Fiber: 2g | Sugar: 9g | Vitamin A: 45IU | Calcium: 67mg | Iron: 0.6mg
Course Breakfast
Cuisine American
Calories 202

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Charlotte Moore
7 years ago

5 stars
These look so tasty. I also grind my own what and have made lots of muffins with dried fruit, nuts, apples, and orange zest in the cranberry ones. I like spelt also. I have never tried just coconut. Got to do that. Love coconut!

Hannah
7 years ago

Do you think replacing the sugar with honey would still be alright? They look great!

Jessica @ Sweetest Menu
6 years ago

I made these last night and they were just lovely! I added a sprinkling of brown sugar and coconut on top before baking them which went lovely and crusty when baked. Thanks for sharing!!

Carey
5 years ago

I just ate one of these, warm from the oven, and they are delightful! I only had regular (not white) whole wheat flour, and vanilla extract so I used those, but I will be making these again! Thanks for the recipe ????

Batsheva Kanter
4 years ago

5 stars
I usually don’t comment on recipes but these were absolutely delicious! They really didn’t taste like whole wheat and were light and fluffy.

Angela
4 years ago

5 stars
I made these yesterday. I decreased the baking powder by a half of a teaspoon because I have a sensitive taste to it. It came out light as they should be and was good. I think next time, I will substitute part of the wholewheat with oatmeal and plain flour to see how it will taste. I may add a bit of pineapple too. I am just looking for a slightly different taste.

Saudamini Nesargi
4 years ago

Hi, is the coconut freshly grated?

Hana
4 years ago

5 stars
I’m so making this right now and will add raisins. Loved the idea of sprinkling top with brown sugar. Exciting. Thanks a bunch. A question tho.. no vanilla? It has eggs in it. I guess it eon’t shiw using wheat flour. Thank you again.♡♡♡♡♡

coolqueen
4 years ago

5 stars
One of the best muffins i’ve ever made.
Added a little more milk because the batter felt too dry. Then added the oil after which it got too runny. So added more wheat flour. Nonetheless, turned out great 🙂

Elena
3 years ago

This is such a great recipe. I made a double batch a few weeks ago; freezing half of them for later. Fresh from the oven the muffins were delicious, but they were just as good out of the freezer (even after over two weeks the crumb was still soft) . I followed the recipe as posted and out of the freezer, I microwaved the muffin for 45 seconds to defrost. If you like coconut give this recipe a try.

Auj
3 years ago

Hi, I wanted to make this into a bread instead of muffins. Can you give me an idea of how long i should bake it for, when using a 8×8 inch or 9×5 inch pan? Thanks!