With a light and fluffy crumb and crunchy exterior, these healthy vanilla coconut muffins with cinnamon sugar topping are just about perfect in every way!
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)
- 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.