Happy Friday, I hope you have had a great week! It’s been a rainy one here in Maine, so I have been stuck in doors way more than I would like to be. However, I have used some of the indoor time to do some Spring cleaning. This included cleaning out the freezer, refrigerator and pantry. I had 2 bags of frozen cherries that needed to be put to good use before they expired, so I decided to do some baking! At first I was going to bake a pie, but as I was cleaning out the fridge, I found a container of vanilla greek yogurt in the back that also needed to be used. So, I decided to whip up a batch of Cherry Coconut Muffins. They were so quick and easy to make, not to mention delicious, so I decided to share the recipe here.
As I mentioned, I was cleaning out and organizing the pantry as well. I found a bottle of tart cherry juice and I thought that would be a fun addition to the muffins. I also had some crunchy toasted coconut chips, so I used them instead of shredded coconut in the recipe. This gave the muffins some added texture that the kids loved! They have been eating them for an after school snack this week.
Cherry Coconut Muffins
Cherry Coconut Muffins
- 3 Cups of Bob's Red Mill Unbleached White All-Purpose Organic Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Sallt
- 1 1/2 Cups of Sugar
- 1 Cup Coconut Oil
- 2 large Eggs
- 1 Cup Vanilla Greek Yogurt
- 3 Tbsp Lucky Eats Once Daily Tart Cherry
- 1 Cup of chopped fresh or frozen cherries
- 1 Cup of Bare Baked Crunchy Toasted Coconut Chips
- Preheat the oven to 375 degrees
- Combine the flour, baking powder, baking soda, and salt in a medium bowl.
- In a separarte bowl, beat the sugar and coconut oil with a mixer until well combined.
- Add the eggs, one at a time to the oil mixture and continue to beat with mixer.
- Then, add the yogurt and cherry juice and beat until combined.
- Next, slowly add the flour mixture and mix on low speed until batter forms
- Fold in the cherries and coconut
- Spray a muffin pan lightly with cooking spray
- Fill each muffin tin with batter (I use an ice cream scoop to transfer into pan)
- Bake for 20-25 minutes or until a cake tester or toothpick comes out batter-free when inserted into the center of the muffin
- Place muffins on rack and let cool
- Top with coconut chips and cherries when cool
Here they are fresh out of the oven…YUM!!!
Here are a few of the pantry items I used to make them! Recently, I began buying some of my favorite clean eating and healthy living products online through Lucky Vitamin. I got the items below at a discounted price through their Lucky Vitamin+ program. Stop back by the blog on Monday where you can learn more about this phenomenal program for great savings! Also, I will be hosting a great Giveaway!
So Tell Me…
How has the weather been where you live? Are you doing any spring cleaning? Do you get “creative” with freezer and pantry items? What is your favorite thing to bake on a cold, rainy day?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments below. Have a great weekend!
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