Raspberry Coconut Muffins

in Breakfast,Holidays,Sides,Snacks,Sweet Treats

1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
4 tablespoons chopped macadamia nuts, divided
2 tablespoons avocado oil, divided
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk
2 tablespoons unsalted butter or ghee, melted
1/2 teaspoon vanilla extract
1 1/2 cups fresh or frozen (not thawed) raspberries or blueberries if preferred

Here’s How:

  1. Preheat oven to 400°F
  2. Coat a 12-cup muffin pan with grease of your choice.
  3. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
  4. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
  5. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
  7. Add berries and the remaining 2 tablespoons nuts; stir just to combine.
  8. Divide the batter among the prepared muffin cups.
  9. Sprinkle with the reserved coconut topping and gently press into the batter.
  10. Bake the muffins until golden brown  about 20 minutes.
  11. Insert a toothpick in the center and if it comes out clean, they are done.
  12. Let cool in the pan for 10 minutes, then remove from the pan.
  13. Cool on a wire rack at least 5 minutes more before serving.