Hi friends! Just popping in for a second to share some really yummy Coconut Granola Muffins with you because they are delicious and would be so, so perfect for Easter brunch!
There are three sources of coconut that come together in these muffins to provide a kick of coconut flavor: coconut flakes, coconut milk, and coconut oil. In addition to the luscious coconut flavor these muffins have, they also have an interesting texture thanks to the addition of some crushed granola. I’m a big fan of Peace Cereal Maple Pecan Clusters and Flakes (so tasty even on its own!), so I used them here.
I generally like muffins best on day 1, so I would recommend baking these Easter morning. Luckily, the dry ingredients can be thrown together ahead of time. Mixing up the wet ingredients the morning of takes no time, and the muffins bake quickly. I can’t think of an easier, more delicious Easter morning treat! Enjoy!
Other Easter brunch ideas:
- ½ cup virgin coconut oil
- 1¼ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon table salt
- ¾ cup sweetened shredded coconut, divided
- ¾ cup coarsely crushed granola, divided (I used Peace Cereal Maple Pecan Clusters and Flakes)
- 1 cup full fat coconut milk, at room temperature
- ⅓ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease or line a 12-muffin tin.
- In a small saucepan, warm your coconut oil on low heat until it melts (swirl the saucepan while heating to do this quickly). Don’t apply any more heat than is necessary to melt the oil. Remove from heat and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Stir ½ cup shredded coconut and ½ cup crushed granola.
- In a separate mixing bowl, whisk together egg, sugar, coconut milk, and vanilla. Gradually stir in coconut oil.
- Stir the wet mixture into the dry ingredients until just combined.
- Divide batter among prepared muffin cups then sprinkle the top with remaining ¼ cup coconut and granola, a little less than 2 teaspoons on each.
- Bake until a tester inserted into the center comes out batter-free, about 20-25 minutes.
- Transfer muffins to a rack and let cool.