Reviewed: Jan. 8, 2012

Too sweet, and a bit bland at the same time. I added dried cherries, and they helped a little but not enough. Maybe they just weren't to my taste though.

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Reviewer:

Lena

Reviewed: May 9, 2011

Yummy! And coconut is so good for you. I bake this using coconut oil, coconut milk instead of milk (altho it's good that way, too), 1 tsp. vanilla instead of coconut extract, rapadura for sugar, and half unlbeached flour and half whole grain spelt flour. I double the recipe and thaw as needed for the kids' breakfasts.

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Reviewer:

Cathy1078

Reviewed: Apr. 28, 2011

I modified the muffins recipe as other reviewers suggested and even then it wasn't modified enough to have a good coconut taste. I added 1 1/ cup of soy milk and 3/4 cup of sweetened shredded coconut. The milk proportion in the batter was perfect this way but not the ratio of coconut. Next time, I will add either 1 1/4 cup or 1 1/2 cup of shredded coconut.

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Reviewer:

qcky8652

Reviewed: Mar. 10, 2011

I modified this recipe a bit to make it healthier and to suit our tastes. I used 3/4 cup ap flour, 1 cup ww flour and 1/4 cup wheat germ, used 1/2 cup plain greek yogart in place of the oil, increased the coconut extract to 1 tsp, and doubled the flaked coconut. I aslo just sprinked some flaked coconut on top of the muffins instead of making the topping. Like so many others stated this is some thick batter, and I got 12 muffins from it. We really enjoyed these muffins and will definetly be making them again. Thanks for the recipe:)

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Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 28, 2011

Confession #1: I despise it when people review recipes they've completely changed. Confession #2: I had to take a few liberties with this based on what I had handy, so I guess I'm one of those people. I read the reviews before starting, and most of them complained about dryness. Despite this, I proceeded with the liquid/dry ration as written. I used w/w flour, and halved the baking powder (3 tsps seemed like an awful lot to me). For the milk I used vanilla almond milk, as that was what I had. I otherwise stuck with the recipe except that my daughter dumped in quite a bit more than 1/4 cup of coconut - she ended up adding maybe 1 cup. Even with that, the batter didn't seem any thicker to me than many other recipes I've done (like, say, morning glories). I got 10 standard sized muffins out of this, and baked them at 350 for 15 minutes and they were perfect. Fluffy, tender and very coconutty! Thank you for sharing your recipe :-)

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Reviewer:

Gabsmom

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Wilmington, Delaware, USA

Reviewed: Feb. 26, 2011

These went over very well at the baby shower where I served them! I made 24 mini muffins from this batch.

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Reviewer:

MrsFisher0729

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Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 5, 2011

they baked great but I find them to be boring and plain even though I added chocolate chips and marachino cherries to some. I like the topping and will use it again.maybe adding another ingredient would make them more interesting

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Reviewer:

kinga

Cooking Level: Intermediate

Home Town: Katowice, Silesian, Poland

Living In: Puslinch, Ontario, Canada

Reviewed: Jan. 23, 2011

really good muffins, the kids and husband really liked them. I made the following changes: half whole wheat flour/ half white flour. extra 1/4 cup coconut and another 1/4 cup of oil.

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Reviewer:

redrhino86

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Universal City, Texas, USA

Reviewed: Jan. 19, 2011

I LOVE coconut and was so excited to try this recipe. After reading all the other reviews i am now SHOCKED that no one mentions how really, super wrong something in this recipe is. THERE IS NOT ENOUGH LIQUID AT ALL! If i followed this recipe exact, (which i did to start out), the muffin mix was more of a dough! EW! So i had to add way more milk and then i added a little more coconut extract thinking the milk may have taken away some of the coconut flavor. These muffins were just still SO DRIED OUT! I baked them only 12 minutes and they were done. I was really dissapointed. Something is just not right with this recipe.....?

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Reviewer:

Geneva

Reviewed: Jan. 12, 2011

Very thick batter almost as thick as cookie dough. The end result was a very flour-y tasting muffin with dense consistency more like a scone. The only change I made was making these in a mini-muffin pan. I'm sorry but, I really didn't care for these at all. :-(

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