Description
These simple-to-make wholemeal grapefruit and coconut muffins are moist, tender and bursting with zesty grapefruit flavour! The golden muffin crust is adorned with a sweet jammy caramelised segment of grapefruit that is sweet, jammy, delicious and full of citrus flavour. A must-bake recipe that is freezer friendly and perfect for lunch boxes.
Ingredients
Scale
- 2 eggs
- 1/2 cup (125 ml) organic virgin coconut oil, melted and slightly cooled
- 1/2 cup (125 ml) milk
- 1/2 cup (110 grams) coconut sugar (or 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 to decorate
- 2 cups (300 grams) wholemeal plain flour
- 2 teaspoons baking powder
- 1 cup (90 grams) shredded coconut
Instructions
- 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. Enjoy x
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Muffins
- Method: Baking
- Cuisine: American