Coconut Muffins

Prep Time15

Cook Time20

Total Time35

Servings: Servings

Preheat the oven to 400°F, and line a muffin tin with cupcake liners.
In a large bowl, whisk together the flour, coconut, sugar, brown sugar, baking powder, baking soda and salt.
2 cups all-purpose flour, 1 cup sweetened coconut flakes, ¼ cup light brown sugar, 1 teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt, ¾ cup granulated sugar
In a separate bowl, combine the coconut milk, vegetable oil, egg and coconut extract.
1 cup lite coconut milk, ¼ cup vegetable oil, 1 large egg, 1 teaspoon coconut extract
Add the dry mixture to the wet mixture and stir until just combined.
Spoon the batter into the prepared muffin cups, filling each cup about ½ to ⅔ full.
Optional: sprinkle more shredded coconut on top of each muffin.
Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and continue baking for an additional 15 to 18 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Scroll up and see the post for tips, FAQs, and storage options.

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.

*For more information, tips, and answers to frequently asked questions, please refer to the post.

*Photos courtesy of Karla Rae Photography.

Nutrition Facts

Coconut Muffins

Serving Size

1 muffin

Amount per Serving

Calories

205

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.03

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

224

Potassium

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

Vitamin C

0.1

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.