Recipes
Coconut granola muffins
Get ahead and sort brunch the night before – these will keep for a few days in an airtight container
Get ahead and sort brunch the night before – these will keep for a few days in an airtight container
(3 votes)
Cook: 40 Mins
Serves: 12
Price: 26p per serving
Nutritional Information
Each 83g serving contains
Energy
1076kj
257kcal
1076kj
257kcal
13%
Fat
14.1g
14.1g
Med
20%
20%
Saturates
10.0g
10.0g
Med
50%
50%
Sugars
7.1g
7.1g
Med
8%
8%
Salt
0.33g
0.33g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1296kj/310kcal
Typical energy values per 100g:
1296kj/310kcal
Ingredients
100g coconut oil
150g self-raising flour
150g wholemeal self-raising flour
100g Grower’s Selection Coconut Chunks
2tsp ground cinnamon
75g light brown soft sugar
1 small apple, grated
2 medium eggs, lightly beaten
150ml buttermilk (or mix 125ml Greek yogurt with 25ml full-fat milk)
75g granola
Strawberries, to serve
Method
1
Preheat the oven to 180C/ 160C Fan/Gas 4. Fill the holes of a muffin tray with paper cases. Melt the coconut oil and reserve 2tbsp.
2
For the muffin mix, sift the flours into a mixing bowl, also tipping in the bran collected in the sieve. Finely chop 75g of the coconut. Add to the bowl with the cinnamon, sugar and apple, and mix.
3
Make a well in the centre and add the coconut oil, eggs and buttermilk. Gently stir to mix – the ingredients should be combined but not completely smooth.
4
In another bowl, mix the reserved coconut oil with the granola to coat completely.
5
Spoon the muffin mixture into the paper cases, then spoon over the granola mixture. Slice the remaining coconut and scatter on top.
6
Bake for 20-25 mins or until golden and springy.
7
Leave the muffins in the tin for a few minutes, then transfer to a wire rack to cool. Serve with strawberries.