Tuesday, May 6, 2014

Coconut Pecan Crunch Muffins

These muffins are a delicious morning treat and (relatively) healthy with whole wheat flour, coconut, and pecans. The cake is light and fluffy. The topping is crisp and sweet. Perfect.

Coconut Pecan Crunch Muffins
for the muffins…
1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup finely ground pecans
3/4 cup shredded coconut
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, melted
1/3 cup maple syrup
1/3 cup granulated cane sugar
1 large egg
1 cup Greek yogurt or sour cream
1 teaspoon vanilla

for the coconut-pecan crunch topping...
1/4 cup shredded coconut
1/2 cup pecans, coarsely chopped
2 tablespoons maple syrup
Pinch of sea salt
Preheat your oven to 350 degrees and line 12 muffin cups with paper liners.

In a large bowl, mix together the coconut oil, syrup, sugar, egg, yogurt, and vanilla until well blended. In a separate medium bowl, whisk together the flours, ground pecans, coconut, baking powder, and salt. Add the dry mixture to the oil and egg mixture. Stir gently to combine. Divide the batter evenly among the 12 muffin cups.

In a small bowl, combine the topping ingredients. Sprinkle topping over each batter-filled muffin cup.

Bake at 350 degrees for 18 minutes. Cool on a wire rack.


recipe from

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