Coconut muffin1

Coconut muffin


These sweets with wholemeal flour are flavored with grated coconut flakes, perfect for those looking for light recipes or suffering from dairy intolerances! They are ready in just 10 minutes!


  • 180 g of wholemeal flour
  • 100 g of granulated sugar
  • 13 g of baking powder
  • 30 g of grated coconut (also called grated coconut)
  • pinch of salt
  • 110 g of seed oil
  • 2 medium-sized whole eggs (100 g total)
  • 70 g of coconut milk (or other types of vegetable “milk” or even cow’s milk)
  • grated coconut to taste


  1. In a large bowl, pour and mix the dry ingredients with a whisk: wholemeal flour, sugar, grated coconut, a pinch of salt and sifted yeast.
  2. In another bowl, pour and mix the liquid ingredients with a whisk: oil, whole eggs and milk.
  3. Pour the liquid ingredients into the solid ingredients and mix by hand with a whisk until a homogeneous mixture is obtained.
  4. Arrange cupcake liners in a muffin tin. If you use classic large cups, pour about 60 g of mixture into each of them (the amount of mixture can vary according to your cup). Sprinkle grated coconut on the surface of the muffin and bake in a static oven at 175° for about 18-19 minutes. Before removing from the oven, do the cooking test with a toothpick. Leave to cool before serving.