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These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
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4.47 from 13 votes

Whole Wheat Coconut Muffins

These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 202kcal
Author: Julie Clark

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