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These cherry coconut whole wheat muffins are a lightly sweet and filling breakfast that is great for busy mornings. They are filled with juicy fresh cherries, bits of coconut throughout, and a sprinkle of toasted coconut on top. They are a great breakfast to take on the go!
Why I Think You’ll Love This Recipe!
- They are a great breakfast muffin because they are not very sweet and full of whole wheat, hemp hearts, and delicious coconut and cherries!
- I can make this recipe in 15 minutes or less and pop it in the oven.
Chewy Cherry Coconut Whole Wheat Muffins
These hearty breakfast whole wheat muffins are full of amazing goodness and are a great start to your day. The chewy coconut gives these muffins some good texture, and the cherries add a little sweetness. They are a great breakfast muffin because very little sugar is used in the recipe, and they are a filling snack.
Using Fresh Or Frozen Cherries
You can use either for this recipe. It all comes down to convenience. If you have a lot of fresh cherries, you will need to pit them and then slice them. If you use frozen cherries, they are already pitted for you, so you only need to slice them up.
Why Add Hemp Hearts To Breakfast Muffins
Hemp hearts are tender seeds with a slightly sweet, mildly nutty flavor that pair well with whole wheat baking. They are packed with protein, omega-3 and omega-6 fatty acids, healthy fats, and fiber. So, adding hemp hearts to your muffins will make them more nutritious and keep those hunger pangs away longer.
If you love making a fast breakfast on the go, you should try my Healthy Banana Date Oatmeal Breakfast Cookies, which are also protein-packed. These Healthy Zucchini Brownie Bites are filled with chia seeds and hemp hearts and are naturally sweetened.
How To Make Cherry Coconut Whole Wheat Muffins
- In a large bowl, whisk together all dry ingredients and set aside.
- Whisk together the buttermilk, oil, egg, and almond extract in a separate bowl.
- Pour the liquids into the center of the dry mix. Stir.
- Add the cherries and the coconut. Divide into prepared, greased muffin tins.
- For 12 muffins, bake for 18-20 minutes. For 6 large bakery-style muffins, bake for 25-30 minutes.
Karlynn’s Tips
- Adding pecans to these muffins will make them even more satisfying.
- If the tops start to brown too quickly, place a piece of foil over them to prevent them from burning.
- If you like a sweeter muffin, you can add a sweet streusel topping.
I hope that you guys enjoy these as much as we did. I made these muffins in the evening, and we all enjoyed them with a little bit of butter the next morning as we were off to school and work for the day.
Happy Baking
Love,
Karlynn
More Muffins!
Cherry Coconut Whole Wheat Muffins
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Total Time
- 35 minutes
- Course
- Breakfast
- Cuisine
- American
- Servings
- 12 muffins
- Calories
- 260
- Author
- Karlynn Johnston
Ingredients
- 2½ cups whole wheat flour
- 1 cup brown sugar (packed)
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1/3 cup vegetable oil
- 1 large egg (beaten)
- 1 teaspoon almond extract
- 1 cup chopped cherries
- ½ cup sweetened shredded coconut (and a little more for topping)
Additional Ingredients
- ½ cup hemp hearts
Instructions
- Preheat the oven to 400°F. Using cooking spray, lightly grease the cups of a standard muffin pan that yields 12 large muffins. If making 6 oversized muffins preheat the oven to 375°F..
- In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda, and salt.
- In a medium bowl, whisk together the buttermilk, oil, egg, and almond extract until combined thoroughly.
- Make a well in the dry ingredients, then pour the liquids into the center. Mix until the dry ingredients are just combined with the wet.
- Stir in the cherries and the coconut.
- Divide the batter evenly between the 12 muffin wells, filling at least 3/4 full.
- If making 12 muffins bake in the preheated oven for 18-20 minutes. If making 6 large muffins bake for 25-30 minutes.
- Bake until the tops of the muffins spring back and a cake tester inserted into the middle comes out clean.
- Remove from the oven and cool in the pan for 5 minutes, then loosen the muffins with a knife and move to a wire rack to cool completely.
- Store at room temperature in a closed container for up to 6 days, or freeze for up to 3 months.
Recipe Notes
- Mix things up and swap out the cherries for a different berry for something different.
- Hemp hearts are an excellent addition to these!
Nutrition Information
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.
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Randi says
When do you add the hemp hearts? I did not see it in the recipe.
Rachelle Poirier says
So much nutty rich flavour. Thank you. This is exactly the kind of recipe I was looking for and had all the ingredients on hand 🙂
Melanie says
Hemp hearts… what and where would I find those? Superstore organic aisle? Recipe sounds great! – Melanie-
thekitchenmagpie says
@Melanie I just saw this! Yes, at Superstore OR cheaper at Costco!