Cherry coconut whole wheat muffins loaded up with whole wheat flour, hemp hearts and flax. And my kids ate them.
I think I better be picking up a lotto ticket tonight, because for both kids to like a muffin – especially when the short one claims to hate coconut- we are talking luuu-cky.
I had both kids at home sick one day, meaning that they were :
A) Driving me insane.
B) Driving each other insane.
C) Driving the dog and cat insane
And D) Did I mention driving me insane?
I looked in the freezer to find fruit to inspire me, saw the bag of pitted cherries from Costco that we use for shakes and away I went. I adore cherries and even more so when you add coconut.
These are NOT a sweet muffin. These are a hearty breakfast whole wheat muffin, full of amazing goodness and a great start to your day. There is very little sugar – and what is used is palm sugar- and you can also choose to use unsweetened coconut if you like. I did find these just right palate-wise however, so try not to take too much sweetness out.
As for butter, you can always substitute applesauce but again, they will not be the same. Everyone now knows that I think a bit of pure, organic butter is far better for your body than any margarine or replacement, but each to their own. I find it makes more sense to use a good quality butter in a muffin recipe to get a great muffin result and skip the butter or margarine on top of the muffin if you are looking to cut down on fat. These are fabulous by themselves, no topping needed.
If you change the recipe, it will not be the same, just warning! Tweak at your own risk!
These are light, fluffy, nutty and even better the next day. I just had one with my afternoon tea and by letting them get all beautiful and crusty on top overnight, they have hit muffin nirvana with me!
Here’s a pre-oven picture: how they should look with the cherries and coconut on top. The coconut browns up so lovely in the oven and the cherries on top make it just right.
Sick kids equal pajamas and a lot of art for us. My daughter was drawing while eating her muffin and was inspired.
To draw this.
Man I love this kid.
My son thinks that this is the perfect way to pose for a picture, no matter how many times I tell him it’s cheesy.
“But Mom, when I do this then everyone knows how much I love the muffin!”
Can you tell the kid goes to an arts school or what? Drama 101 for 9 year olds.
Sell it kiddo, sell it!
I prefer the good ol’ munching shot.
Oh Wednesday, Wednesday, what to do with you.
I’m off tonight to try the Veggie Garden restaurant here in Edmonton with my dinner club gals and I can’t wait. It has great reviews and we are up for a change of pace. Speaking of which, does anyone know a good Turkish restaurant? We are looking for hole in the wall, awesome places that are cheap, serve options other than beef and are well rated.
Ideas? We’re always looking for great places!
Can’t Wait To Get Out For Dinner Magpie
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Cherry Coconut Whole Wheat Muffins
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Karlynn Johnston
- 1 3/4 cups whole wheat flour
- 1/4 cup hemp heart
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sweetened flaked coconut
- 1/2 cup palm sugar
- 1 egg
- 1/3 cup melted butter
- 1 1/4 cup milk
- 1 teaspoon vanilla
- 1 cup chopped cherries If they are frozen, defrost them
- 2-3 tablespoons flaked coconut for topping
- 18 cherries for topping chopped in half
- Kick the tires and light the fires to 375 degrees.
- Sift your first 7 dry ingredients together in a bowl.
- Whisk together your wet ingredients, dissolving the palm sugar into the milk mixture; I find recipes turn out much better when you can dissolve the palm sugar into a liquid. The granules are a little "tougher" than brown sugar.
- Make a well in the dry ingredients and pour in the wet ingredients. Mix gently until just almost there -little bits of flour are still showing-.
- Then add in the chopped cherries. I use frozen ones from Costco. Rinse them under cool water to get the juices off and to thaw them. They won't color your batter as much this way!
- This is a large muffin recipe so I suggest you use the lotus paper cups. You can fill these a good ¾ of the way and then they bake up in the large cups perfectly. This makes 12 muffins using the lotus paper cups.
- Once you have filled the cups, take three cherry halves and place on the top of each muffin. They will move but if you place them towards the centre they will most likely stay in the centre.
- Once you have placed the cherry halves on top, sprinkle them with the extra coconut.
- Bake the muffins 20-25 minutes until they are golden brown. Mine took a full 25 minutes because they were so large.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.