Delish Coconut Muffins

Delish Coconut Muffins

26
DelishD 0

"Delicious coconut muffins that contain no eggs, no oil, no wheat flour, and it's very easy to make. Crunchy on the outside and very moist on the inside. This is actually a recipe from Indonesia, and they use a different type of cooking tool, which is heavy steel and the dough cooked on the stove. Since I don't have that equipment, I am using the muffin baking tray and baking them instead, but they still come out very good and tasty. You can freeze some of them; also reheat with microwave, or serve in a party for snacks."
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Ingredients

40 m servings 94 cals
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Original recipe yields 33 servings

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Nutrition

  • Calories:
  • 94 kcal
  • 5%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray mini-muffin pans with cooking spray.
  2. Mix together the coconut milk with the water in a mixing bowl. Stir in white rice flour, shredded coconut, and salt. Spoon the mixture into the prepared mini muffin cups, and sprinkle with sugar if desired.
  3. Bake in the preheated oven until the tops are golden brown and crusty, about 30 minutes.

Footnotes

  • Cook's Note
  • The plain ones without sugar can be eaten just like that; or you can eat it with Kaya (coconut-egg) jam or honey.

Reviews

26
  1. 30 Ratings

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Most helpful positive review

My kids and husband have been declaring these "the best muffins ever." I do admit we are a healthy household, i usually make whole wheat no sugar added kinds of things, and we don't like super s...

Most helpful critical review

Disappointing. The inside were glue-like (calling that "moist" is a stretch). The only flavor "hit" arrives when you chew on a piece of the shredded coconut.

My kids and husband have been declaring these "the best muffins ever." I do admit we are a healthy household, i usually make whole wheat no sugar added kinds of things, and we don't like super s...

I'm surprised how good they are for so little ingredients. I added a bit of baking soda to make them fluffier and some dried cranberries for sweetness (skipped the sugar). Love them.

Overall - a tasty alternative to those avoiding wheat/canola oil in their cooking. We have cut out processed wheat in our diet as it packs on the pounds and try to limit our sugar intake, so b...

These muffins are dense and crisp on the outside moist and soft on the inside. I prepared them just as the original recipe reads- the flavor is a very delicate coconut taste- delicious. I pure...

these are good

Disappointing. The inside were glue-like (calling that "moist" is a stretch). The only flavor "hit" arrives when you chew on a piece of the shredded coconut.

It came out really dense and bland. I pretty much threw away the whole batch. I will not be making these again.

I used glutinous rice flour as that was all I could find at the grocery store - I think it was the reason the muffin stuck to the wrapper. I sprinkled cinnamon and sugar on the muffins before ba...

Sorry..this was not as tasty as some reviews are saying, they are however very easy to make and Gluten Free which is a great thing but even my husband (who is G.F. ) didn't like them enough to w...