4.5 from 39 votes
Whole Wheat Coconut Muffins
These whole wheat coconut muffins are 100 percent whole wheat, but they are still tender and moist.
Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings: 12
Calories: 202 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Notes
- I used whole milk in this recipe. Muffins should keep for 2-3 days in a covered container.
Nutrition Information
Calories
202kcal
(10%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
10g
(50%)
Cholesterol
17mg
(6%)
Sodium
111mg
(5%)
Potassium
147mg
(4%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
45IU
(1%)
Calcium
67mg
(7%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 202
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 111mg | 5% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 45IU | 1% |
| Calcium | 67mg | 7% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.