Description
Experience the tropical delight of these Best Mulberry Muffins with Coconut, where soft, fluffy muffins meet juicy mulberries and a hint of coconut. Perfect for breakfast or an afternoon snack, these muffins are not only easy to make but will also transport you to a sun-soaked island getaway with every bite. Impress your family and friends with this delightful recipe that evokes warm memories and sweet moments.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar (or coconut sugar)
- 2 tsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- 2 large eggs
- 1 cup fresh mulberries (or thawed frozen)
- ½ cup shredded coconut (unsweetened)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, mix coconut milk, eggs, vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing.
- Fold in mulberries and shredded coconut carefully.
- Spoon the batter into muffin cups until three-quarters full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg