So here is the second thing I made with light coconut milk which thankfully also turned out well! Surprisingly though, I STILL have like half a can of coconut milk left! I already made the apple oatmeal mini muffins with light coconut milk and I was sure I would be done with it after this recipe. Although, I did only end up making 6 muffins from this one, just because I like variety and one of my roommates is allergic to nuts so she wouldn’t even be able to have any of these. I didn’t want to tempt her too much with these. If you’re into coconut, you will enjoy these muffins!
Coconut Muffins [yield 6 muffins]
Adapted from Yummly.
- 1/2 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 cup unsweetened flaked or shredded coconut
- 1/4 cup sugar
- 1/4 cup chopped almonds
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 3/8 tsp orange rind
- 1/8 tsp salt
- 3/8 cup light coconut milk (room temperature)
- 1 large egg
- 1/8 cup coconut oil (liquified)
- 1/2 tsp vanilla extract
Preheat oven to 400 degrees F. Spray cupcake pan and put in 6 muffin liners.
Combine flours, coconut, sugar, almonds, baking powder, orange peel, baking soda, and salt in a large bowl.
In another bowl, blend the coconut milk, eggs, coconut oil, and vanilla.
Pour the egg mixture into the dry ingredients and blend well.
Divide batter into 6 muffin cups and bake for 15 minutes.
Try topping it with some greek yogurt, shredded coconut, and maple syrup. Hits the spot!
Kammie wants to know:
How often do you eat coconut flavored things?
Do you like to top muffins with anything or do you prefer them plain?
Let me know in the comments below!