While I usually like to keep things as simple as possible, and toasting coconut just seems like an unnecessary extra step, believe me when I say the 5 minutes it takes to toast coconut makes all the difference. Even if you’re not a die-hard coconut fan, it’s hard not to love the subtly sweet aromatic flavor that comes out as it turns golden brown. Pair that with a more robust honey variety like buckwheat, and you have a muffin that’s an absolute joy for the senses.
- Yield: 10 MUFFINS
- ¾ cup (57 g) unsweetened coconut, shredded or flaked, divided
- 1¾ cup (141 g) rolled oats (quick or old-fashioned)
- ¼ cup (28 g) coconut flour
- 2 tsp (8 g) baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup (118 ml) canned light coconut milk
- 6 tbsp (128 g) honey
- Add ½ cup (38 g) of the shredded coconut to a large dry pan set over medium heat. Cook it for around 5 minutes or until it begins to turn golden brown and fragrant, stirring constantly to prevent it from burning. Remove the pan from the heat and set it aside to allow the coconut to cool.
- Preheat your oven to 325°F (163°C) and prepare a muffin pan by lining the cavities with parchment paper liners. Set aside.
- Add the oats, coconut flour, baking powder, baking soda and salt to a high-speed blender, and process on high for about 10 seconds or until the oats have broken down into the consistency of a fine flour.
- Add all of the remaining ingredients except for the reserved, untoasted coconut and the toasted coconut, and process on high for about 30 seconds or until the batter becomes smooth and creamy. Periodically stop and scrape down the sides of your blender, if necessary. Finally, fold in the toasted coconut by hand.
- Spoon the batter into the prepared muffin cups, filling each one about ¾ of the way full. Liberally sprinkle the tops with the reserved, untoasted coconut.
- Bake for 15–17 minutes, until the tops of your muffins begin to turn golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, transfer them to an airtight container and store them at room temperature for up to 5 days, or freeze for up to 3 months.