Coconut Mini Muffins
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 dozen muffins
These mini muffins are easy to make and store well, so make a batch to enjoy anytime!
  • 2 eggs
  • 2 Tablespoons canola oil
  • ½ cup packed brown sugar
  • ½ cup plain Greek yogurt
  • ½ cup unsweetened coconut milk
  • 2 teaspoon vanilla extract
  • 1⅓ cup flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sweetened shredded coconut + ¼ cup for topping
  1. Preheat oven to 350˚F and spray mini muffin tins with cooking spray
  2. Using a hand mixer or stand mixer, beat together eggs, canola oil and brown sugar until smooth
  3. Add in yogurt, coconut milk and vanilla extract. Mix again until smooth – the mixture will be a very thin consistency
  4. Add flour, baking powder, baking soda, and salt. Mix until well incorporated and there are no more lumps in the batter
  5. Add coconut and mix until well combined
  6. Using a tablespoon or cookie scoop, fill each muffin tin ⅔ full. Sprinkle each with extra coconut
  7. Bake for 14-16 minutes or until a toothpick inserted into the muffin centers comes back clean
  8. Let cool in pan for 10-15 minutes, then transfer muffins to a wire rack to cool completely
  9. Enjoy!
Recipe by hOhm Cooking at