Coconut water muffins, the single-serving version of water cakes. Simple to prepare and perfect for breakfast or a snack. Given the absence of eggs, milk, and butter, they are suitable for those with intolerances or following specific dietary regimes.
YOU CAN ALSO TRY:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 15 Muffins
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup brown sugar
- 1 1/3 cups water
- 6 tbsps sunflower oil
- 1 packet baking powder
- 4 tbsps grated coconut
Tools
- 15 Cupcake Liners
- 15 Cupcake Liners Silicone Liners
- 1 Muffin Tray
Preparation of Coconut Water Muffins
In a bowl, add the all-purpose flour, sifted baking powder, and brown sugar.
Give a quick stir with a spoon.
In a pitcher, pour sunflower oil and water at room temperature.
Pour half of the liquids into the bowl with flour and sugar and start mixing with a whisk.
Pour in the remaining liquids and mix until well combined.
Finally, add the grated coconut.
Place the liners in a muffin tray and fill them 2/3 full with the mixture.
Bake at 356°F for 20/25 minutes.
Always perform the toothpick test before removing the muffins from the oven to ensure they are perfectly cooked.
Once the muffins are baked, let them cool at room temperature.
And voilà… now your coconut water muffins are ready for breakfast or a snack.
Useful Tips
As you will see in one of the recipe photos, you can add chocolate chips to the mixture or just to half of it.
You can easily replace the brown sugar with 150 g of granulated sugar.
You can use either paper or silicone liners, but always fill them only 2/3 full, otherwise the mixture will overflow during baking.
