Best 20 Coconut Muffins Recipes

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Coconut muffins are a delightful and versatile treat that can be enjoyed for breakfast, brunch, or as a midday snack. Whether you prefer a classic coconut muffin with a tender crumb and a hint of sweetness or a more indulgent version with a gooey coconut filling, there is a recipe out there to suit your taste. With a variety of options available, ranging from simple and straightforward to more intricate and time-consuming, you are sure to find the perfect recipe to satisfy your coconut muffin cravings.

Let's cook with our recipes!

GOOD MORNING SUNSHINE MUFFINS (HEARTY CARROT MUFFINS WITH COCONUT AND PINEAPPLE)



Good Morning Sunshine Muffins (Hearty Carrot Muffins with Coconut and Pineapple) image

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know - but these muffins are worth it. I promise.

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole-wheat flour (or substitute another cup of all-purpose flour)
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup whole milk (can sub unsweetened almond milk or soy milk)
3/4 cup applesauce
3/4 cup packed brown sugar (use 1/2 cup if you prefer a less-sweet muffin)
1/3 cup vegetable oil (can sub melted coconut oil)
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups carrot (grated (about 3 medium carrots))
1/2 cup + 2 tablespoons sweetened flaked coconut
1 cup fresh pineapple

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
  • Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
  • Sprinkle tops evenly with remaining 2 tablespoons coconut.
  • Bake for 20 - 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  • Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
  • Store in an airtight container at room temperature for 2 - 3 days, or freeze.

COCONUT MUFFINS



Coconut Muffins image

In Beaver Dam, Wisconsin, Sue Gronholz dresses up a muffin recipe with flaked coconut, coconut extract and a streusel topping to create these tender treats. "We like them so much, they're a regular at Saturday morning breakfast," she says.

Provided by Taste of Home

Time 30m

Yield 8 muffins.

Number Of Ingredients 14

2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 egg
1/3 cup canola oil
1/2 teaspoon coconut extract
1/4 cup sweetened shredded coconut
TOPPING:
1/4 cup sugar
1/4 cup sweetened shredded coconut
1 tablespoon butter, softened
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the milk, egg, oil and extract. Stir into dry ingredients just until combined. Fold in coconut. Fill greased or paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 346mg sodium, Carbohydrate 46g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

PINEAPPLE COCONUT MUFFINS



Pineapple Coconut Muffins image

Let pineapple and coconut bring a refreshing twist to muffins with this recipe from Vicki Schrupp of Little Falls, Minnesota. Topped with sliced almonds, the moist morsels include sour cream and cream cheese.

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
2 cans (8 ounces each) crushed pineapple, drained
1/4 cup sweetened shredded coconut
1/2 cup sliced almonds

Steps:

  • In a bowl, beat cream cheese, sugar and extracts until smooth; stir in egg. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream just until moistened. Fold in pineapple and coconut., Fill greased or paper-line muffin cups three-fourths full. Sprinkle with almonds. Bake at 350° for 25 minutes or until muffins test done. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 151 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 159mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

BANANA COCONUT MUFFINS



Banana Coconut Muffins image

Make and share this Banana Coconut Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 35m

Yield 8 muffins

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 very ripe bananas, mashed
1/2 cup unsalted butter, melted
2/3 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup sweetened flaked coconut

Steps:

  • Preheat oven to 375°. Line muffin cups with paper muffin liners.
  • Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
  • Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut.
  • Bake until muffins are puffed and golden, about 25 minutes.
  • Transfer muffins to a rack and cool slightly.

COCONUT FLOUR BANANA NUT MUFFINS



Coconut Flour Banana Nut Muffins image

These gluten-free, coconut flour muffins are great for a quick and filling meal--very high in protein also. Sure to be a favorite with anyone, carb-sensitive or not!

Provided by JOSELYN12

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Yield 6

Number Of Ingredients 10

3 eggs, room temperature
1 banana, mashed
3 tablespoons honey
2 tablespoons melted butter
½ teaspoon vanilla extract
¼ teaspoon salt
⅔ cup sifted coconut flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line 6 muffin cups.
  • Blend together eggs, banana, honey, butter, vanilla extract, and salt in a large bowl with an electric mixer until combined.
  • Combine coconut flour, baking powder, and cinnamon in a separate bowl. Whisk into banana batter until there are no lumps. Fold in walnuts. Pour batter into prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 24.4 g, Cholesterol 92 mg, Fat 10.8 g, Fiber 7 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 196.3 mg, Sugar 11.4 g

COCONUT MUFFINS



Coconut Muffins image

A very simple muffin recipe. Try them with your favorite hot beverage for an early morning treat. Quick note: if using sweetened coconut, eliminate the honey.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 7

2 eggs, separated
2 tablespoons margarine, softened
2 tablespoons honey
¼ teaspoon almond extract
⅓ cup boiling water
¾ cup unsweetened flaked coconut
¾ cup all-purpose flour

Steps:

  • In a large bowl beat egg yolks. Add the butter, honey, almond extract, boiling water, coconut, and flour. Stir until just blended.
  • In a separate bowl, beat egg whites until stiff with an electric mixer. Fold egg whites into muffin batter. Pour batter two-thirds of the way full into greased muffin tin.
  • Bake in a preheated 350 degree F (175 degrees C) oven for 20 to 25 minutes.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 10.3 g, Cholesterol 31 mg, Fat 6.6 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 39.8 mg, Sugar 3.4 g

COCONUT CHOCOLATE MUFFINS



Coconut Chocolate Muffins image

With their rich dark chocolate flavor and luscious cream cheese-coconut topping, these irresistible muffins taste more like a decadent dessert than a morning treat. -Sonia Daily, Rochester, Michigan

Provided by Taste of Home

Time 50m

Yield 20 muffins.

Number Of Ingredients 16

4 ounces cream cheese, softened
3 tablespoons sugar
2 tablespoons all-purpose flour
1 large egg, room temperature
1 cup semisweet chocolate chips, divided
3/4 cup sweetened shredded coconut
1/2 cup chopped pecans, toasted
BATTER:
1-1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 cup brewed coffee, room temperature
1/3 cup canola oil
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 350°. In a small bowl, beat cream cheese, sugar and flour until smooth. Beat in egg. Stir in 2/3 cup chocolate chips. In another bowl, toss coconut with pecans and remaining 1/3 cup chips., In a large bowl, whisk together the first 5 batter ingredients. In another bowl, whisk together coffee, oil and vinegar; add to dry ingredients, stirring just until moistened. , Fill paper-lined muffin cups half full with the batter. Place scant 1 tablespoon cream cheese mixture in the center of each. Top with about 1 tablespoon coconut mixture. , Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks to cool. Serve warm.

Nutrition Facts : Calories 223 calories, Fat 12g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 98mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

GLUTEN-FREE BLUEBERRY MUFFINS MADE WITH COCONUT FLOUR



Gluten-Free Blueberry Muffins made with Coconut Flour image

In this recipe, a little bit of our coconut flour goes a long way. These quick and easy muffins are beautifully fluffy and moist, and are a great family breakfast treat or a tea-time snack to wow your guests.

Provided by King Arthur Flour

Categories     Trusted Brands: Recipes and Tips     King Arthur Flour

Time 33m

Yield 6

Number Of Ingredients 9

¼ cup King Arthur Coconut Flour, sifted after measuring
¼ teaspoon baking powder
3 large eggs
3 tablespoons butter, melted
3 tablespoons honey
¼ teaspoon salt
¼ teaspoon vanilla extract
⅛ teaspoon almond extract
½ cup fresh blueberries, thoroughly dry

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease six wells of a standard muffin pan, or line them with lightly greased muffin papers.
  • Sift together the coconut flour and baking powder, and mix until well blended.
  • Stir together the eggs, butter, honey, salt, and vanilla and almond extracts until smooth.
  • Mix the dry ingredients into the wet ingredients until there are no lumps. Gently fold the blueberries into the batter until evenly incorporated.
  • Scoop the batter into the prepared muffin cups, filling each about half full.
  • Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for about 5 minutes in the pan, then transfer them to a rack to cool.

Nutrition Facts : Calories 143 calories, Carbohydrate 13.3 g, Cholesterol 108.3 mg, Fat 9.3 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 5.4 g, Sodium 198.7 mg, Sugar 10 g

MAKE-AHEAD COCONUT-PINEAPPLE MUFFINS



Make-Ahead Coconut-Pineapple Muffins image

I make and refrigerate the batter for these not-so-sweet muffins the night before. The next morning, I bake them and they are ready for breakfast or for a quick snack. I sometimes dip them in a brown sugar glaze to sweeten them up a bit.

Provided by Yoly

Time 9h15m

Yield 12

Number Of Ingredients 14

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup white sugar
¼ cup unsalted butter, softened
1 cup vanilla Greek yogurt
1 large egg, at room temperature
1 ½ teaspoons coconut extract
1 cup chopped fresh pineapple
½ cup sweetened shredded coconut
½ cup chopped pecans
1 cup brown sugar
2 tablespoons fresh pineapple juice

Steps:

  • Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  • Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  • Fill each liner with batter using an ice cream scoop.
  • Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
  • Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

Nutrition Facts : Calories 265.3 calories, Carbohydrate 43.2 g, Cholesterol 27.2 mg, Fat 9.1 g, Fiber 1.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 214.9 mg, Sugar 29.6 g

SUNRISE MANGO-COCONUT MUFFINS



Sunrise Mango-Coconut Muffins image

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Provided by gerdmenu

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
  • Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
  • Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
  • Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g

GLUTEN-FREE COCONUT MUFFINS



Gluten-Free Coconut Muffins image

You won't miss the gluten in these sweet and fluffy coconut muffins!

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

¾ cup coconut flour, spooned and leveled
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
4 large eggs
¾ cup coconut milk
⅔ cup white sugar
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ¼ cups shredded unsweetened coconut, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Sift coconut flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Whisk eggs, coconut milk, sugar, coconut oil, and vanilla extract together in a bowl until smooth and creamy. Add flour mixture to the wet ingredients and mix until well combined. Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Fold 1 cup coconut flakes into the batter. Distribute the batter evenly among the prepared cups, filling them 2/3 of the way full. Sprinkle the remaining 1/4 cup coconut flakes over the tops of the muffins.
  • Bake in the preheated oven until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 20 minutes.
  • Cool muffins in the pan on a wire rack for 5 minutes before removing them to continue cooling directly on the wire rack.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 20 g, Cholesterol 62 mg, Fat 16.3 g, Fiber 5.2 g, Protein 4.2 g, SaturatedFat 13.2 g, Sodium 273.8 mg, Sugar 12 g

SHANNON'S BANANA COCONUT MUFFINS



Shannon's Banana Coconut Muffins image

I have a long-tested banana bread recipe that is one my Grandma used to make. I have changed it up to add some coconut and mandarin oranges. I took them to work and people said they were wonderful.

Provided by emrald5769

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

1 cup white sugar
½ cup margarine
2 eggs, beaten
1 cup mashed bananas
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 (10 ounce) can mandarin oranges, drained and chopped
½ cup shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
  • Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract.
  • Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 9.4 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 2.4 g, Sodium 247.4 mg, Sugar 21.7 g

TEXAS LIME IN THE COCONUT MUFFINS



Texas Lime in the Coconut Muffins image

This recipe was devised when I had a lot of limes on hand. I'm sure you could use any citrus fruit you like. The key is using healthy ingredients! This muffin is a moderately sweet breakfast treat but much healthier than sweet cereal. The coconut oil is very healthy for you, and so is the flaxseed. Never use margarine! Always use non-aluminum baking powder. I use white whole wheat flour, it comes from white wheat instead of red wheat. These are always a hit at my house.

Provided by suzipen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 10

Number Of Ingredients 13

1 ⅓ cups raw sugar
¾ cup virgin coconut oil
¼ cup grapeseed oil
4 eggs
4 limes, zested
1 ½ cups whole wheat flour
1 ⅓ cups all-purpose flour
¾ cup flaked coconut
2 tablespoons ground flaxseed
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup fresh lime juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
  • Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
  • Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
  • Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 56.9 g, Cholesterol 76.4 mg, Fat 27.4 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 18.1 g, Sodium 328.4 mg, Sugar 28.6 g

BANANA COCONUT FLAXSEED MUFFINS WITH APPLE AND CHIA



Banana Coconut Flaxseed Muffins with Apple and Chia image

Gluten-free, health-conscious muffins!

Provided by ann horton

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 ½ teaspoons butter
1 ¼ cups flaxseed meal
¼ cup white sugar
2 tablespoons chia seeds
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
3 ripe bananas, mashed
3 eggs, beaten
1 apple, chopped
½ cup coconut flakes, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with butter.
  • Combine flaxseed meal, sugar, chia seeds, baking powder, and cinnamon in a bowl. Add bananas, eggs, and apple; mix batter thoroughly. Stir in 6 tablespoons coconut flakes. Fill tin 3/4 full with batter. Sprinkle remaining 2 tablespoons coconut flakes on top.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 18.7 g, Cholesterol 47.8 mg, Fat 8 g, Fiber 5.2 g, Protein 4.4 g, SaturatedFat 2 g, Sodium 156 mg, Sugar 10.4 g

LIME MUFFINS WITH COCONUT STREUSEL



Lime Muffins with Coconut Streusel image

Looking for a way to dazzle Easter brunch guests? A dozen of these tempting gems should do the trick. The coconut-macadamia nut struesel is the perfect complement to the muffin's fresh lime flavor. -Teresa Grissom, Zionsville, Indiana

Provided by Taste of Home

Time 50m

Yield 1 dozen.

Number Of Ingredients 18

2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup key lime yogurt
1 large egg
1/4 cup butter, melted
2 teaspoons key lime juice
1 teaspoon grated lime zest
1 teaspoon vanilla extract
TOPPING:
3 tablespoons sugar
2 tablespoons all-purpose flour
2 tablespoons sweetened shredded coconut
2 tablespoons finely chopped macadamia nuts
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the buttermilk, yogurt, egg, butter, lime juice, lime zest and vanilla. Stir into dry ingredients just until moistened. Fill greased muffin cups three-fourths full., In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 375° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 287mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

TOASTED COCONUT MUFFINS



Toasted Coconut Muffins image

Provided by Joan Nugent

Categories     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Coconut     Fall     Bon Appétit     New Mexico     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 dozen muffins

Number Of Ingredients 12

1 1/2 cups all purpose flour
1 cup sweetened shredded coconut, toasted
1/2 cup sugar
1/3 cup chopped toasted almonds
1 1/2 teaspoons baking powder
3/4 teaspoon orange peel
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup canned unsweetened coconut milk*
2 large eggs
1/4 cup (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°F. Butter twelve 1/3-cup muffin cups. Combine flour, toasted coconut, sugar, almonds, baking powder, orange peel, baking soda and salt in large bowl. Whisk coconut milk, eggs, butter and vanilla extract in medium bowl to blend. Add egg mixture to flour mixture and stir until combined.
  • Divide batter among prepared muffin cups. Bake until tester inserted into center comes out clean, about 15 minutes. Turn out onto rack and cool slightly. (Can be prepared 1 week ahead. Cool completely. Enclose muffins in resealable plastic bags and freeze. Thaw before serving.)
  • *Available at Indian, Southeast Asian and Latin American markets and many supermarkets nationwide.

COCONUT AND LIME MINI MUFFINS



Coconut and Lime Mini Muffins image

These adorable coconut and lime mini muffins are the perfect treat for a wedding, baby shower, or any get-together, for that matter!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients 13

1/4 cup granulated sugar
3 tablespoons vegetable oil
1 egg
1/2 cup canned coconut milk (not cream of coconut)
2 teaspoons grated lime peel
3/4 cup Gold Medal™ all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup flaked coconut
1/2 cup powdered sugar
2 1/2 teaspoons lime juice
2 tablespoons flaked coconut
1 teaspoon grated lime peel

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 16 mini muffin cups or grease bottoms only with shortening or spray with cooking spray.
  • In medium bowl, stir granulated sugar, oil and egg until blended. Stir in coconut milk and 2 teaspoons lime peel until blended. Stir in flour, baking powder, salt and 1/4 cup coconut just until dry ingredients are moistened. Divide batter evenly among muffin cups, filling cups about 3/4 full.
  • Bake 14 to 18 minutes or until tops just begin to turn golden brown. Cool 2 to 3 minutes; remove from pan to cooling rack. Cool completely, about 20 minutes.
  • In small bowl, stir powdered sugar and lime juice until smooth. If necessary, stir in water, a few drops at a time, until glazing consistency; set aside.
  • In small bowl, toss 2 tablespoons coconut with 1 teaspoon lime peel. Dip the top of each muffin in glaze and let excess drip off; immediately sprinkle with coconut mixture.

Nutrition Facts : Fat 1, ServingSize 1 Mini Muffin, TransFat 0 g

BANANA CHOCO-COCONUT MUFFINS



Banana Choco-Coconut Muffins image

A delicious combination of bananas, chocolate, and coconut. It's like a marriage of a Mounds® bar and the banana bread of our childhood - perfect for school lunches or just whenever! Store in an airtight container.

Provided by VRCOOK

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 14

cooking spray
1 ½ cups all-purpose flour
½ cup brown rice flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
¼ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12-cup muffin tin with cooking spray and set aside.
  • Whisk all-purpose flour, brown rice flour, baking powder, baking soda, and salt together in a medium bowl.
  • Combine sugar, butter, and eggs in a stand mixer bowl. Beat on medium speed until smooth. Add bananas, sour cream, and vanilla extract. Beat until smooth. Add in flour mixture gradually, in 3 additions. Fold in chocolate chips and coconut; batter will be quite thick.
  • Spoon batter into the prepared muffin cups, filling each 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean and edges are golden, 15 to 17 minutes. Remove from the oven and let cool for 5 minutes before transferring muffins to a wire rack to cool completely, 20 to 30 minutes more.

Nutrition Facts : Calories 272.9 calories, Carbohydrate 43.9 g, Cholesterol 41.7 mg, Fat 9.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 295.1 mg, Sugar 24.1 g

BANANA COCONUT MUFFINS



Banana Coconut Muffins image

Make and share this Banana Coconut Muffins recipe from Food.com.

Provided by RecipeNut

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 15

1 2/3 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut
1/2 cup raisins
2 bananas, chopped
1 egg
1/2 cup milk
1/4 cup brown sugar
3 tablespoons margarine or 3 tablespoons butter, melted
1/3 cup coconut
2 teaspoons brown sugar
2 tablespoons margarine
1/4 teaspoon cinnamon

Steps:

  • Mix dry ingredients, including coconut and banana.
  • Beat egg, add milk and margarine.
  • Add to dry ingredients, mix until moistened.
  • Spoon into muffin pans.
  • Topping------------.
  • Mix and sprinkle over unbaked muffins.
  • Bake at 375 for 25 minutes.
  • Makes 12 muffins.

GOLDEN COCONUT ALMOND MUFFINS



Golden Coconut Almond Muffins image

Toasted coconut, almonds, orange zest, vanilla, and coconut milk are just what is needed for a scrumptious combination. These muffins freeze well, and can also be baked in mini muffin pans for a special touch. Quick and easy!

Provided by WhirledPeas

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 cup shredded coconut
½ cup white sugar
⅓ cup chopped toasted almonds
1 ½ teaspoons baking powder
¾ teaspoon orange zest
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsweetened coconut milk
¼ cup orange juice
¼ cup extra virgin olive oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  • In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
  • In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
  • Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.

Nutrition Facts : Calories 206 calories, Carbohydrate 25.1 g, Fat 10.9 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5.1 g, Sodium 165.7 mg, Sugar 11.2 g

Tips:

  • Ensure accurate measurements: Use a kitchen scale to measure ingredients, especially flour and sugar, for precise results.
  • Use fresh and high-quality ingredients: Fresh shredded coconut, eggs, and butter contribute to the best texture and flavor.
  • Cream butter and sugar thoroughly: This step incorporates air into the mixture, resulting in a light and fluffy texture.
  • Add eggs one at a time: This prevents the batter from curdling and ensures a smooth consistency.
  • Do not overmix the batter: Overmixing can result in tough muffins. Mix until just combined.
  • Fill muffin cups evenly: Divide the batter evenly among the muffin cups to ensure uniform baking.
  • Bake until a toothpick inserted into the center comes out clean: This indicates that the muffins are done baking.
  • Let muffins cool before serving: Allow the muffins to cool for a few minutes before removing them from the pan. This will prevent them from crumbling.

Conclusion:

These coconut muffins are a delightful treat that combines the flavors of coconut, butter, and sugar. With their moist texture and delicate crumb, they are perfect for breakfast, brunch, or an afternoon snack. Whether you enjoy them plain or with your favorite toppings, these muffins are sure to satisfy your sweet cravings. Remember to follow the tips mentioned above for the best results, and feel free to experiment with different variations to create your own unique coconut muffin recipe. Happy baking!

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