Miss G. is absolutely obsessed with baking muffins at the moment.
So much so, at bath time she insists on having a muffin tray in the bath with her so she can practice pouring her bath water batter into the muffin moulds. It’s so cute but I must confess it makes finishing up bath time quite the battle.
Not to disappoint my keen little baker any further I decided we’d keep the muffin enthusiasm rolling on and bake these super simple wholemeal grapefruit and coconut muffins.
She was absolutely delighted and I think you will be too.
These muffins are delicious. The grapefruit zest provides the muffin crumb with the most incredibly fragrant citrus flavour that works oh so perfectly with the shredded coconut and the juicy segment of caramelised grapefruit nestled on top takes these muffins to the highest heights of deliciousness.
We used our beloved H2CoCo organic virgin coconut oil once again in these muffins and I’m so happy we did. The coconut oil not only helps to create a deliciously moist and tender crumb but also helps to echo the flavours of the shredded coconut even further. This organic coconut oil has quickly become our go-to baking oil.
These wholemeal grapefruit coconut muffins are perfect for baby led weaning beginners. Even though the muffins texture is slightly crumbly, little ones are still able to grip large pieces of muffin and nibble on the other end with no problem. I served the muffin alongside a few slices of fresh apple and Mr H. demolished the lot – making quite the mess in the process.
If you’re going to make a batch of these muffins I would recommend freezing half – I did. Just be sure to allow the muffins to cool to room temperature, wrap individual portions in cling film and pop into a freezer safe container. They last a good 3 months stashed away in the deep freeze and they’re a fabulous additions to any lunch box.
To create your own batch of wholemeal grapefruit and coconut muffins simply…
Begin by preheating your oven to 180 degrees celsius (350 F) and line a 12 hole muffin tin with papers.
Place the eggs, yoghurt, vanilla, coconut sugar, coconut oil, grapefruit zest and milk into a large bowl and whisk to combine.
Add the wholemeal flour, baking powder and coconut and gently fold to combine.
Divide the batter evenly between the prepared muffin tray and top each muffin with a segment of grapefruit.
Bake for 12-15 minutes or until golden and a skewer inserted removes cleanly.
Allow to cool for a minute or so before removing the muffins from the tin to cool completely on a wire rack.
Serve alongside a few slices of fresh apple for a wonderful baby led weaning morning or afternoon tea snack.
wholemeal grapefruit & coconut muffins
1/2 cup (125 ml) H2COCO organic virgin coconut oil, melted and slightly cooled
1/2 cup (125 ml) milk
1/2 cup (110 grams) coconut sugar (alternative – 1/2 cup brown sugar or maple syrup)
1 cup (250 ml) greek yoghurt
1 tablespoon vanilla extract
zest of 2 grapefruit, plus 12 segments of grapefruit
2 cups (300 grams) wholemeal plain flour
2 teaspoons baking powder
1 cup (90 grams) shredded coconut
Preheat oven to 180 degrees celsius (350F) and line a 12 hole muffin tin with papers. Place the eggs, coconut oil, milk, sugar, yoghurt, vanilla and grapefruit zest into a large bowl and whisk to combine. Add the flour, baking powder and coconut and mix until just combined. Do not overmix. Divide the mixture evenly between the muffin papers and top each muffin with a segment of grapefruit. Bake for 12-15 minutes or until golden and when a skewer inserted removes cleanly. Allow to cool for a minute or so before removing the muffins from the tin and placing on a wire rack to cool completely. Serve alongside a little fresh fruit for a lovely morning tea. Enjoy x
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