Today I present you with an irresistible fit recipe: whole wheat coconut muffins. Don’t be fooled by the word “whole wheat”: the delicate flavor of the flour takes a backseat, while the intense and enveloping taste of shredded coconut dominates. Dairy-free, light, and fluffy, these muffins are ideal for those with intolerances or following a particular diet, without giving up the pleasure of a genuine dessert.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup whole wheat flour
- 3 1/2 tbsp brown sugar
- 1/4 cup shredded coconut
- 2 1/2 tbsp vegetable oil
- 1 egg
- 2 1/2 tbsp coconut milk (or soy milk)
- 1 1/4 tsp baking powder
Tools
- Mixer
- 6 Muffin Cups
Preparation
To prepare the whole wheat coconut muffins, start by placing the sugar and egg in a large bowl. Mix with a mixer, then add the flour and oil, ensuring the ingredients blend well. Add the shredded coconut, baking powder, and milk, and continue mixing on low speed for a couple of minutes until a homogeneous mixture is obtained.
If you have a 6-cup muffin tin, arrange the paper cups, or use silicone cups individually. Fill them about 3/4 full (I used a mold with a diameter of 4.33 inches). Bake in the oven at 350°F for about 20 minutes. After the time has elapsed, do the toothpick test, and if the muffins are cooked, take them out of the oven.
Let them cool completely before serving.
Tips
You can replace coconut milk with soy milk, or if you don’t want a fit version, you can use regular cow’s milk.
The same goes for brown sugar: you can replace it with white granulated sugar.
If desired, you can also add some shredded coconut to the surface of the muffins.
The muffins can be optimally stored for up to 3 days if covered with a glass dome or placed in a tin box.
See also:
Yo-bomba fit coconut
Energy balls with peanut butter and coconut
