Soft and fragrant, coconut muffins offer a sweet and enveloping taste with their delicate batter enriched with coconut flour. Perfect for indulgent breakfasts or light snacks. They are also suitable for variations with nuts or chocolate chips.
And here are some recipes with coconut:
- Difficulty: Easy
- Cost: Low
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 6 tbsp sunflower oil
- 1/2 cup plain yogurt
- 1 3/4 cups all-purpose flour
- 1 cup coconut flour (desiccated coconut)
- 2 tsp baking powder
- 1/2 cup granulated sugar
- Half vial vanilla flavoring
Tools
- 1 Spatula
- Muffin liners
- 1 Whisk
- 1 Muffin pan
Steps
To prepare the coconut muffins, break the eggs into a bowl, add the sugar, oil, yogurt, and half a vial of vanilla flavoring. Mix everything with a whisk (alternatively, you can use a mixer) until you get a smooth and homogeneous mixture.
In another bowl, sift the flour together with the baking powder, add the desiccated coconut and mix to combine the dry ingredients.
Add the dry ingredients to the egg mixture and mix with a whisk to combine everything.
Take the 12 muffin pan, place the paper liners and fill them with 3/4 of the batter. Alternatively, if you don’t have a muffin pan, you can use aluminum liners.
If you prefer, you can decorate the muffins with a sprinkle of desiccated coconut. Bake in a static oven at 350°F for about 20/25 minutes, or in a fan oven at 340°F for the same time.
To ensure they are baked, do the toothpick test; insert it in the center of the muffin and it should come out dry. If necessary, extend the baking for another 2-3 minutes.
Once baked, remove the muffins from the oven and let them cool on a rack. Once cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.
Storage
Coconut muffins can be stored for 3/4 days in an airtight container.
