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I have always loved baking muffins. They are quick, easy to share, and feel like a small treat without requiring much effort.
When I came across this simple one-bowl coconut muffin recipe, I knew it would be a keeper. Everything is mixed in one bowl, stirred together in just a few minutes, and baked into tender, lightly sweet muffins packed with coconut flavor.
They are perfect alongside a morning cup of coffee or tucked into a lunchbox for later.
Why I Love These Coconut Muffins
- Mixed in one bowl
- Simple pantry ingredients
- Moist texture that stays tender
- Easy to lighten up
- Freezer-friendly
Ingredients and Substitutions
- All-purpose flour – Standard flour works best. You can experiment with part whole wheat flour if desired.
- Sugar – Adds sweetness and structure. You can reduce slightly or substitute a granulated sugar replacement.
- Baking powder and baking soda – Work together to help the muffins rise.
- Salt -Enhances flavor.
- Milk – Regular or non-dairy milk both work well.
- Vegetable oil – Keeps the muffins moist. Any neutral oil works. Melted coconut oil is a nice option.
- Egg – Provides structure.
- Vanilla – Enhances the coconut flavor.
- Shredded coconut -Sweetened or unsweetened both work. Sweetened gives a slightly richer flavor.
Calories and WW Points?
According to my calculations each muffin, as I made them, has 188 calories.
WW Points: 7
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)
How to Make One Bowl Coconut Muffins
- Preheat oven to 375°F. Line a 12-cup muffin tin (affiliate link).
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center and add milk, oil, egg, and vanilla.
- Whisk until just combined.
- Stir in shredded coconut.
- Divide evenly into muffin cups and sprinkle with additional coconut.
- Bake 18–20 minutes, until set and lightly golden.
- Cool on a wire rack.
Recipe Notes
Using oil instead of butter keeps these muffins moist even a day or two after baking.
For a crisp topping, sprinkle extra shredded coconut on top before baking.
These freeze well. Wrap individually and thaw or warm briefly before serving.
Muffin Making Tips (Streamlined)
- Mix dry ingredients well to aerate the flour.
- Stir just until combined to avoid dense muffins.
- If some of your muffin cups are empty, add water to them to prevent your muffin pan from buckling.
- Remove from the pan shortly after baking to prevent soggy bottoms.
- Most any recipe for a large (9×5-inch) loaf of quick bread can be turned into 12 (2-1/2-inch) muffins. Just evenly distribute the batter among the muffin cups and bake in a preheated 375F degree oven until golden and a toothpick inserted into the center of the muffins comes out clean, somewhere between 20 and 25 minutes.
If you’ve made these Lightened Up Coconut Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
One Bowl Coconut Muffins Recipe
Perfect for coconut lovers – these one bowl muffins are a winner in my book.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar (I used 1/2 cup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk (I used 1 cup unsweetened coconut milk beverage)
- 1/4 cup vegetable oil (I used 2 tablespoons)
- 1 large egg
- 2 teaspoons vanilla
- 1 cup shredded coconut (Use less to decrease Points)
- additional shredded coconut (for topping if desired)
Instructions
- Preheat oven to 375F. Line a 12-cup muffin tin (affiliate link) with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of the dry ingredients and pour in the milk, vegetable oil, egg and vanilla.
- Whisk until the ingredients start to come together, then add in coconut. Stir until batter is uniform and no streaks of flour remain visible.
- Divide batter evenly into prepared muffin cups. Sprinkle each muffin with 2-3 tsp shredded coconut.
- Bake for 18-20 minutes or until muffins are set and a toothpick inserted into the center of a muffin comes out clean, or with only a few moist crumbs attached.
- Transfer muffins to a wire rack to cool completely.
Notes
Serving size: 1 coconut muffin
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) You could make these even lighter by decreasing the oil and using a sweetener such as erythritol or Truvia in place of the sugar or decreasing the sugar even more, something I intend to try next time. I used less sugar and oil and more milk in my WW friendly version of these muffins. I also used unsweetened coconut milk beverage instead of milk. My changes are noted in parenthesis. A little extra coconut sprinkled on top before they go into the oven will create a pleasant crispy topping. The one-bowl technique used in this recipe couldn’t be easier. Just combine the dry ingredients in a large bowl, then make a well and add in the wet ingredients. Whisk everything together until well blended and portion out into paper-lined muffins cups.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) You could make these even lighter by decreasing the oil and using a sweetener such as erythritol or Truvia in place of the sugar or decreasing the sugar even more, something I intend to try next time. I used less sugar and oil and more milk in my WW friendly version of these muffins. I also used unsweetened coconut milk beverage instead of milk. My changes are noted in parenthesis. A little extra coconut sprinkled on top before they go into the oven will create a pleasant crispy topping. The one-bowl technique used in this recipe couldn’t be easier. Just combine the dry ingredients in a large bowl, then make a well and add in the wet ingredients. Whisk everything together until well blended and portion out into paper-lined muffins cups.
Nutrition
Serving: 1coconut muffin, Calories: 182kcal, Carbohydrates: 26g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 16mg, Sodium: 161mg, Potassium: 73mg, Fiber: 1g, Sugar: -7g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 45mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @simplenourishedliving or tag #simplenourishedliving!
Source: adapted from Baking Bites
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I bit they would be good with fruit n coconut maybe Raspberries, pineapple,orange sections then you ?ouldnt have WW muffins just saying!!
Have you tried almond or coconut flour? I’m gluten free.
Hi Rhonda, No, I haven’t tried these with almond or coconut flour. Sorry I can’t be of more help. ~Martha
I used 1 cip all purpose flour a n d 1 cup wheat.
Did goodi think the coconut flavor was better the next day.
Thankd
What’s unsweetened coconut milk beverage ?
Can I use coconut cream instead?
Hi Sarita, unsweetened coconut milk beverage is like soy milk or almond milk or rice milk but made from coconut. I believe coconut cream would be too heavy/rich, but I haven’t tried it. ~Martha
Loved this recipe!
Super easy to make.
Super, super taste!
A winner.
These were very yummy, however it did not say if it was sweetened or unsweetened coconut. Could you please inform? Thanks
Hi Christina, I used sweetened coconut. – Martha