Muffins de coco (mais fáceis)

Estes Muffins de coco are a super-easy muffin recipe made with no refined sugar, no eggs, and no dairy.

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I love simple muffin recipes, like my Muffins fáceis de mirtilo e Muffins de iogurte but I also love the taste and flavors of coconut so I decided to make these simple coconut lime muffins.

I’ve included the whole recipe just below, but don’t miss all my tips and step-by-step pictures further down!

Muffins de coco

Estes Muffins de coco are a super-easy muffin recipe made with no refined sugar, no eggs, and no dairy.

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Tempo de preparação: 10 minutos minutos

Hora de cozinhar: 25 minutos minutos

Tempo total: 35 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 12 bolinhos

Calorias: 302.6 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ ¼ xícara Limonada - (nota 1)
• ▢ ¾ xícara Leite de coco em lata - (nota 2)
• ▢ ½ xícara Azeite de Oliva de Sabor Suave - (nota 3)
• ▢ 1 xícara Açúcar de cana não refinado - (nota 4)
• ▢ 1 xícara Coco ralado sem açúcar - (nota 5)
• ▢ 2 colheres de chá Raspas de limão - Opcional
• ▢ 1 colher de chá de extrato de baunilha
• ▢ 2 copos Farinha Auto-Crescente - (nota 6)
• ▢ ¼ colher de chá sal - Opcional

Instruções

• Pré-aqueça o forno a 180°C (350°F). Forre uma forma de muffins com 12 cavidades com forminhas de papel. Unte levemente as forminhas com óleo em spray. Reserve.
• Cut the limes in half, squeeze their juice to get the amount needed. Grate some of zest if you want to add some to the batter. Remove any lime seeds from the juice if some dropped. Set aside.
• In a mixing bowl, add lime juice, canned coconut milk, olive oil, sugar, desiccated coconut, and vanilla extract. Whisk to combined.
• Fold in the self-rising flour, salt and lime zest if used. Using a rubber spatula stir to incorporate and form a smooth muffin batter.
• Divida a massa uniformemente entre as 12 forminhas de muffin.
• Asse os muffins na grade central do forno por 25 a 35 minutos a 180°C (350°F) ou até que um palito inserido no centro saia limpo e a parte externa esteja dourada.
• Deixe os muffins esfriarem completamente em uma grade de resfriamento.

Notas

notas 1: You can also use lemon juice or pineapple juice.

notas 2: You can also use packaged coconut milk, almond milk, or oat milk, but the muffins will be less moist.

notas 3: Any low-flavor oil can be used, like canola oil or melted coconut oil. If using coconut oil, do not put it in contact with cold milk, or it forms lumps and firms up the batter.

notas 4: Any granulated sweetener can be used, like coconut sugar, demerara sugar, or brown sugar. You can decrease the sugar to 3/4 cup for a low-sugar option.

Nota 5: You can also use unsweetened shredded coconut for more texture.

notas 6: To make 2 cups of self-rising flour, stir 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my conversor sem glúten, but don’t forget the baking powder. The recipe will not work with almond flour or oat flour.

Armazenamento: Store the muffins in an airtight container in the fridge for up to 4 days. Freeze in airtight Ziploc bags for up to 1 month, and thaw at room temperature the day before.

Modo forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1bolinho | Calorias: 302.6kcal | Carboidratos: 34.7g | Proteína: 3.4g | Gordura: 17.5g | Gordura saturada: 8.5g | Gordura poliinsaturada: 1.2g | Gordura monoinsaturada: 6.9g | Sódio: 54.2mg | Potássio: 106.1mg | Fibra: 2g | Açúcar: 17.9g | Vitamina A: 3.1IU | Vitamina C: 2.5mg | Cálcio: 8.8mg | Ferro: 0.7mg | Magnésio: 17.6mg | Fósforo: 50.6mg | Zinco: 0.4mg

Ingredientes e Substituições

You only need a handful of ingredients for this recipe. Here’s how to pick and swap them.

• Limonada – This adds a tangy flavor that balances the sweetness of the coconut. Lemon or pineapple juice also work.
• Leite de coco em lata – It brings moisture and a rich coconut flavor to the muffins. Packaged coconut milk, almond milk, or oat milk are fine, but the muffins will be less moist.
• Azeite de oliva light – This contributes to the moistness of the muffins and provides a healthier fat option compared to butter. Canola oil or melted coconut oil also work. If using coconut oil, ensure it is not cold to prevent lumps.
• Açúcar de cana não refinado – This sweetens the muffins. Coconut sugar, demerara sugar, or brown sugar are fine. For a lower sugar option, use ¾ cup.
• Coco ralado sem açúcar – It adds coconut texture and flavor. Unsweetened shredded coconut also works for more texture.
• Raspas de limão – This enhances the lime flavor and adds a fresh aroma.
• de extrato de baunilha – Vanilla provides a warm, sweet flavor that complements the coconut and lime.
• Farinha Auto-Crescente – This ensures they rise. To make your own, combine all-purpose flour and baking powder. For a gluten-free option, use my conversor sem glúten, Mas não se esqueça do fermento em pó.
• sal – This balances the sweetness and enhances the other flavors.

How to Make Coconut Muffins

Let me share how to make these muffins in a few pictures.

Despeje todos os ingredientes em uma tigela grande.

Stir the batter with a spatula.

When just combined, prepare a muffin tin with muffin cups.

Pour the batter into the tin and bake them for 25-35 minutes at 350 °F (180 °C).

Dicas de confeitaria da Carine

This recipe is super simple, but I have a few more tips for you to make them perfect every single time.

• Coconut Oil Boost – Swap olive oil for melted coconut oil to intensify the coconut flavor. Remember to use room-temperature coconut milk to prevent lumps.
• Pineapple Twist – Substitute lime juice with pineapple juice for a different tropical flavor profile.
• Alternativas de açúcar – Use coconut sugar or unrefined cane sugar for a healthier sweetener option. Coconut sugar will darken the crumb.
• Variação de Textura – Use shredded coconut instead of desiccated coconut for a coarser texture.
• Distribuição uniforme – Use an ice cream scoop to ensure even distribution of batter into the muffin tins.
• Zest Enhancement – Use a microplane to finely zest the lime, maximizing the release of essential oils for a stronger flavor.
• Juice Precision – Strain the lime juice to remove pulp and seeds, ensuring a smooth batter.
• Flour Folding – Gently fold the flour into the wet ingredients to avoid overmixing, which can lead to tough muffins.  
• Cooling Crucial – Allow the muffins to cool completely on a wire rack to prevent them from becoming soggy.

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