Cherry Coconut Scuffins

Total Time:
45 min
Prep:
20 min
Inactive:
10 min
Cook:
15 min

Yield:
48 mini muffins
Level:
Easy

Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cups unrefined coconut sugar
  • 1 cup coconut oil, at room temperature
  • 2 large eggs
  • 1 cup fat-free plain Greek yogurt
  • 1 teaspoon almond extract
  • 1 1/2 cups dried cherries, roughly chopped
  • 3/4 cup sweetened shredded coconut
Directions
Watch how to make this recipe.
  • Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop

  • Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.

  • In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.

  • Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Granola_00020.tif

    Not what you're looking for? Try:

    Coconut Sour-Cherry Granola