Apple And Coconut Muffins

Season :All Servings :Makes 20 muffins Diet :Vegetarian Time :35 minutes Difficulty :Easy

No boring oatmeal or toast this morning! Kids will love these apple and coconut muffins for breakfast but I think everyone does. Bake a big batch on Sunday and your breakfast is sorted for the rest of the week! You can keep them in a closed container for a couple of days and finish it off with the coconut yoghurt or the other toppings last moment.


  • 3 Granny Smith Apples grated (or pulsed in a food processor)
  • 130 gr. maple syrup
  • 2 tsp. vanilla extract
  • 2 tsp. of cinnamon
  • 150 gr. ground almond flour
  • 300 gr. whole wheat flour
  • 1 sachet baking powder
  • 120 gr. shredded coconut
  • 5 eggs
  • 160 gr. coconut oil melted
  • Handful of raisins
  • Pinch of salt

Optional toppings

  • Apple
  • Pinch of cinnamon
  • Coconut yoghurt
  • Mint leaves


  1. Preheat the oven to 180C.
  2. Mix everything together in a bowl (apart from the toppings) and scoop the mixture in greased muffin tray or use paper cupcake liners.
  3. Bake the apple and coconut muffins for 20-25 minutes. Check with a skewer if the muffins are cooked, they are done when the skewer comes out clean.
  4. When cooled, top with coconut yoghurt, apple crisps and mint if you like.
  5. Optional apple crisps: slice an apple on a mandolin and sprinkle them with a pinch of cinnamon. Bake in an 50C oven on baking paper for a couple of hours until completely dried and crispy.



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