Healthy Raisin Coconut Muffins
Start your day on a nourishing note with these **Healthy Raisin Coconut Muffins**, a flavorful blend of wholesome ingredients and natural sweetness. Made with nutrient-rich whole wheat flour, heart-healthy rolled oats, and shredded unsweetened coconut, these muffins are packed with fiber and texture. A touch of cinnamon adds warmth, while juicy raisins provide bursts of sweetness that pair perfectly with the creamy moisture from applesauce and Greek yogurt. Lightly sweetened with coconut or brown sugar, these muffins are a guilt-free treat that’s perfect for breakfast, snacks, or on-the-go fuel. Quick and easy to make, they’re baked to golden perfection in just 20 minutes and can be enjoyed fresh or stored for the week ahead. Whether you’re seeking a healthier alternative to traditional baked goods or simply love the combination of coconut and raisins, these muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 0.25 cup Sugar (preferably coconut sugar or brown sugar)
- 0.5 cup Shredded unsweetened coconut
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Raisins
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt (or dairy-free yogurt)
- 1 teaspoon Vanilla extract
- 0.25 cup Milk (dairy or plant-based)
- 2 tablespoons Coconut oil (melted), or vegetable oil
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners or grease it lightly with coconut oil.
In a large mixing bowl, combine the whole wheat flour, rolled oats, sugar, shredded coconut, baking powder, baking soda, ground cinnamon, and salt. Mix well using a whisk or fork to evenly distribute the dry ingredients.
Stir in the raisins, ensuring they are coated with the dry mixture to prevent them from sinking during baking.
In a separate medium bowl, whisk together the eggs, applesauce, Greek yogurt, vanilla extract, milk, and melted coconut oil until smooth and well combined.
Gradually add the wet ingredients into the dry ingredients, and use a spatula or wooden spoon to fold everything together until just combined. Be careful not to overmix; a few lumps are okay.
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 255.2 g | 93% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 81.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 378 mg | 29% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1555 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
