Eggless Coconut Muffins Recipe

Recipe By Slurrp

These eggless coconut muffins are a delicious and moist treat that are perfect for breakfast or as a snack. Made with shredded coconut and coconut milk, they have a rich coconut flavor that is complemented by a hint of vanilla. These muffins are also dairy-free, making them suitable for those with dietary restrictions. Enjoy them warm or at room temperature for a delightful coconut-filled treat.

3.8
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Vegdiet
15minsPrep
20minsCook
15m.Prep
20m.Cook
Eggless Coconut Muffins
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ingredients serve

Ingredients for Eggless Coconut Muffins Recipe

  • 1/5 cup All Purpose Flour
  • 1/10 cup Granulated Sugar
  • 1/5 teaspoon Baking Powder
  • 1/20 teaspoon Salt
  • 1/10 cup Coconut Milk
  • 1/20 cup Melted Coconut Oil
  • 1/10 teaspoon Vanilla Extract
  • 1/10 cup Unsweetened Shredded Coconut

Directions: Eggless Coconut Muffins Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • STEP 2.In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • STEP 3.In a separate bowl, mix together the coconut milk, melted coconut oil, and vanilla extract.
  • STEP 4.Pour the wet ingredients into the dry ingredients and stir until just combined.
  • STEP 5.Fold in the shredded coconut.
  • STEP 6.Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
  • STEP 9.Serve the muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days.

Cooking Tips

  • Make sure to use unsweetened shredded coconut for this recipe to avoid an overly sweet result.
  • If you don't have coconut milk, you can substitute it with almond milk or any other non-dairy milk of your choice.
  • For an extra burst of flavor, you can add a handful of chopped nuts or chocolate chips to the batter before baking.

Storage and Serving

  • These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
  • To reheat the muffins, place them in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
  • Serve the muffins as a delicious breakfast or snack option. They pair well with a cup of coffee or tea.
Nutrition
value
339
calories per serving
17 g Fat5 g Protein41 g Carbs2 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    5g
  • Carbs
    41g
  • Fiber
    2g

MacroNutrients

  • Carbs
    41g
  • Protein
    5g
  • Fiber
    2g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    46mg
  • Iron
    1mg
  • Vitamin A
    1mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    26mg
  • Manganese
    < 1mg
  • Phosphorus
    64mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp