One-bowl easy coconut muffins are divine for all coconut lovers. But these sweetened coconut muffins will be loved by all. I bet you love this muffin for your breakfast and snacks. It is going to be on your regular baking menu!
These easy one-bowl coconut muffins are delicious and need only a handful of cake ingredients readily available in your pantry. This coconut muffin is full of sweetened coconut flakes. You can feel the coconutty flavor in every bite. Bake, and you too will enjoy it like me.
I always bake small batches of muffins for my evening coffee time. Whenever I bake muffins, I swear they vanish in no time. It happens for muffins and cupcakes before I take a decent picture for my blog.
These coconut muffins are perfect for breakfast or snacks. It is the best for packing snack boxes for all. Also, when you have no idea for breakfast, these muffins come in handy and get ready in just 30 minutes from preparing to baking.
Ingredients need for making coconut muffins
The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is metric measurements. Do click the tab according to your preference.
- all-purpose flour
- castor sugar
- oil
- egg
- sweetened coconut flakes
- vanilla extract
- baking powder
- baking soda
- pinch of salt
Variations
I have used store-bought sweetened coconut flakes for this recipe. You can use fresh coconut shaves mixed with a few teaspoons of granulated or caster sugar.
Lemon and coconut pair well. Also, mango and coconut are my favourites.
Any mix-ins like dried fruits and nuts are purely your choice.
I add vanilla extract to the muffins. You can add crushed cardamom, cinnamon, or nutmeg flavors. Adding flavors is completely your preference.
How to make easy one-bowl coconut muffins?
It is a simple one-bowl muffin recipe that you can whip up in a few minutes. Firstly, in a mixing bowl, add eggs and caster sugar. Whisk them with an electric beater for two minutes until they are well combined. Add oil to the egg-sugar mixture. Now sift all-purpose flour, baking powder, salt, and baking soda into the wet mixture. Beat the mixture gently for a few seconds. Now add vanilla extract and sweetened coconut flakes, and mix them gently with a spatula. Do not over-mix the muffin batter. Meanwhile, preheat the oven to 180 C (I used a microwave convection oven). Transfer the muffin batter to the cups and bake it for about 15 to 18 minutes or until the inserted skewer comes out clean.
More cake recipes you may like to try
The best apple cinnamon muffins
Mama’s(Amma’s) Old Fashioned Butter Cake
Basic Vanilla Cake/Easy Vanilla Cake
Eggless Butterless Chocolate Cake
Eggless Whole Wheat Black Grape Cake
Let’s see the step-by-step preparation of one-bowl easy coconut muffins.
In a dry bowl, add eggs and caster sugar and whisk well until it is well combined.
Now add oil (I used sunflower oil) to the egg mixture.
Sift in all the dry ingredients to the wet mixture.
Add ¾ teaspoon of vanilla extract to the muffin batter.
Add ¾ cup of sweetened coconut flakes.
Mix the muffin batter gently with a spatula. Do not over-mix the batter. Meanwhile, preheat the oven to 180°C.
Fill in the muffin batter as shown in the picture and sprinkle some sweetened coconut flakes on each muffin.
Bake it for 15 to 18 minutes or until an inserted skewer comes out clean. Let it completely cool on a cooling rack before you start digging in.
Serve coconut muffins as breakfast or as a snack. It is perfect for a kid’s snack box.
Storage and Freezing
- Store at room temperature for 2 days
- Refrigerate in an airtight container for up to 5 days
- Freeze for up to 2 months in a ziplock or airtight container.
Notes
All ingredients should be at room temperature.
You can bake this muffin recipe in any round or square pan.
Make sure baking powder and baking soda are fresh.
You can substitute fresh coconut flakes sprinkled with sugar in place of sweetened coconut flakes.
I hope you like the recipe! If you like it, rate the recipe and write your feedback, which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy baking!
Recipe Card 📖
One Bowl Easy Coconut Muffins
Ingredients
- 1¼ cup all-purpose flour
- 2 egg
- ¾ cup caster sugar
- ⅓ cup oil ( sunflower oil)
- ¾ cup sweetened coconut flakes
- ¾ teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- In a dry bowl, add eggs and caster sugar and whisk well until it is well combined.
- Now add oil ( I used sunflower oil) to the egg mixture.
- Sift in all the dry ingredients to the wet mixture.
- Add ¾ teaspoon of vanilla extract to the muffin batter.
- Add ¾ cup of sweetened coconut flakes.
- Mix the muffin batter gently with a spatula. Do not over-mix the batter. Meanwhile, preheat the oven to 180 C.
- Fill in the muffin batter as shown in the picture and sprinkle some sweetened coconut flakes on each muffins.
- Bake it for 15 to 18 minutes or, inserted skewer comes out clean. Let it completely cool on a cooling rack before you start it to dig in.
- Serve coconut muffins as breakfast or as a snack. It is perfect for a kid’s snack box.
Notes
Nutrition
JAYANTHY ASOKAN
Easy one-bowl muffins!
Jessica
Excellent flavor coconut loving son can’t get enough of
these delicious muffins!
Only complaint is they are high in fat making them an
infrequent treat.
One question pertaining to storage for optimum freshness.
They do dry out too quickly.
What is best?
JAYANTHY
Hi Jessica,
Thank you for trying out the recipe! To keep the muffins soft, it’s important to use oil; otherwise, they may turn out dry. If you’d like to skip the eggs, you can check out the eggless baked goodies in that category. I’ve also updated the post with storage information—feel free to take a look. I would appreciate it if you could rate the recipe with stars.
Thanks.