Orange Coconut Muffins Recipe

Name: Orange Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium orange, seeds removed, with peel; 1/4 cup orange juice; 1/2 cup coconut milk (use OJ if none available); 1 egg; 1/2 cup butter, room temperature; 1 3/4 cups whole wheat flour; 1/2 cup unsweetened coconut; 3/4 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda

Servings: persons

1 medium orange, seeds removed, with peel
1/4 cup orange juice
1/2 cup coconut milk (use OJ if none available)
1 egg
1/2 cup butter, room temperature
1 3/4 cups whole wheat flour
1/2 cup unsweetened coconut
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda

1
Preheat oven to 400 degrees F.
2
Line muffin tins with paper cups or grease.
3
Chop orange and place in blender, puree.
4
Add in orange juice, coconut milk, egg, and butter.
5
Blend until smooth and creamy.
6
In a large bowl, combing remaining ingredients.
7
Fold in blender contents, mix to combine.
8
Scoop into muffin tins (about 3/4 full).
9
Bake 20 minutes.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium orange, seeds removed, with peel, 1/4 cup orange juice, 1/2 cup coconut milk (use OJ if none available), 1 egg, and more.

Yes, Orange Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Coconut Muffins

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