These muffins are super flavourful, moist and fruity! This is the cherry coconut muffin that you’ll want to bake today! They are even dairy free and vegetarian!
What are the ingredients in these Cherry Coconut Muffins?
Let’s start with the basics! First we have unsweetened coconut yogurt. This brand in particular has 18 grams of fat in one 175 gram serving, which is one of the reasons these muffins are so moist and delicious! This is definitely not a low calorie muffin, but it is super high in flavour, and the ingredients actually aren’t unhealthy!
Next we have organic virgin coconut oil. I only use two tablespoons in this recipe since I also use plant-based butter. You could also use a different oil if you don’t have coconut oil on hand! (Buy Kirkland’s Coconut Oil here. No, I’m not an affiliate, I just highly recommend this 2.3 kg jar at just $20!)
The third coconut is organic coconut milk in a can! I put the can in warm water before I opened it so that the hardened cream would melt. Make sure you shake the can before opening, to mix the separated milk and cream.
The FORTH coconut addition is shredded coconut! You can use either sweetened or unsweetened in this recipe. I used sweetened because that is what I have, but this recipe is sweet enough to use unsweetened.
The only thing that would make this recipe more coconutty, would be coconut flour, BUT I don’t use coconut flour! This recipe calls for plain old white flour. I’ll definitely try using coconut flour with this recipe in the future, but for now, plain old flour works great! If you want to be brave and use coconut flour, leave a comment and tell me how it went!
I could have even used coconut sugar to make it even better but I never have it on hand because *gasp* too much coconut actually hurts my stomach! You can totally sub the maple for coconut sugar if you want to and let me know how it is!
Other non-coconut ingredients!
For a sweetener in this recipe, I use pure maple syrup and nothing else. That makes this recipe unrefined sugar free as long as you also use unsweetened shredded coconut!
For this cherry coconut muffin recipe, I use both vanilla and almond extract. Almond and cherry is always a good pairing and it really tastes great in this recipe. If you don’t like almond, or just don’t have almond extract, feel free to leave it out!
I used frozen pitted cherries in this recipe. I just cut them up into smaller pieces so the pieces would be distributed better. For this recipe I used one cup but there is room to add another 1/4-1/2 cup more if you’d like! I also added whole pitted cherries on top of each muffin for asthetics!
This recipe was created to be dairy-free, so I use plant based butter. You can definitely use regular butter without altering the taste or texture of this muffin. The type of plant based butter that I use is becel unsalted baking sticks.
2 whole eggs are used in this recipe, lightly beaten before adding them into the batter. I considered using applesauce to make this a vegan muffin but I decided against it because I wanted a perfect texture and structure. The muffins are already really moist and using applesauce might make them too soggy. Using flax eggs is also a possibility, but I have not tried this yet and it would definitely change the texture and taste. Do so at your own discretion, and let me know how it turned out!
Follow me on Cherry and coconut not your thing? Have a look at my healthy fruity muffins instead!
The ABSOLUTE Best Cherry Coconut Muffins!
Cherry and coconut not your thing? Have a look at my healthy fruity muffins instead!