Sunday, September 21, 2014

Healthy vanilla coconut muffins with cinnamon sugar topping

Here I am with another muffin recipe! This one is simply fabulous, and it can be dressed up or down depending on your tastes. I happened to have some coconut milk left over in the fridge after baking another batch of eggless Nutella stuffed chocolate chunk zucchini muffins. I didn't want the coconut milk to go to waste, so I decided to find a recipe that could use it up.

I'm not a huge coconut fan, and when I read the ingredients, I was a bit weary about how much coconut flavor was going into these muffins. Thankfully, I pressed on and made the muffins without any alterations.

The muffins were pretty much the perfect vanilla muffin. It was crispy on the outside, and soft and fluffy (and cupcake-like) on the insides. I could not taste any of the coconut flavors at all. You could add chocolate chips, nuts, dried fruit or whatever you like to the batter. This is a fantastic base muffin recipe that you can really alter to suit your tastes.

Healthy vanilla coconut muffins with cinnamon sugar topping
  • 2 large eggs
  • 1 cup canned coconut milk (light or regular)
  • 2 teaspoons vanilla extract
  • 6 tablespoons coconut oil, melted
  • 1 and 1/4 cups white whole wheat flour (can substitute with all-purpose)
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup plus 2 tablespoons sugar
  • Cinnamon and sugar for topping, if desired (I used turbinado sugar to give my muffins an extra crunch)
Directions
Preheat your oven to 350 degrees F.

Generously grease a standard muffin pan and set aside (I used my silicone muffin pan and did not grease).

In a medium sized bowl, mix together the eggs, coconut milk, vanilla and coconut oil. Set aside.

In a large bowl, whisk together the flours, baking powder, salt and sugar.

Slowly transfer the egg mixture into the large bowl with the dry ingredients. Using a wooden spoon or spatula, gently mix everything together and use as few strokes as you can. Do not over mix the batter.

Evenly distribute the batter into your prepared muffin pan and fill each one 2/3 to 3/4 full. Sprinkle the tops with sugar and cinnamon if desired.

Bake in your preheated oven for 16-20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool before serving.

Muffins should be stored in an airtight container at room temperature and will keep for a few days. They can also be frozen and thawed.

Yield: 12 muffins

Source: Mel's Kitchen Cafe; originally inspired by Baking Bites

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