These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
1 1/2CupsWhite Whole Wheat Flour7 ounces
1/2CupWhite Sugar3.5 ounces
2 1/2TeaspoonsBaking Powder
1/2CupShredded Unsweetened Coconut
1/2CupMelted Coconut Oil or Vegetable Oil
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.