Cherry Toasted Coconut Muffins

Protein muffins to die for: these fluffy beauties will have you coming back time and time again

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Cherry Toasted Coconut Muffins

Makes 12

 Prep time: 15 minutes

Baking time: 25 minutes

242 calories per serve

9.6g protein

18g carbohydrate

14.6g fat




1.5 cups coconut flakes

1.5 cups blanched almond meal 

1/2 cup arrowroot starch 

1/4 cup coconut flour 

60g True WPI90 Rich Chocolate

1 tsp baking powder 

Pinch salt 

1/4 cup coconut oil, melted 

1/4 cup honey 

3 eggs 

1/4 cup coconut milk 

2 cups frozen cherries




  1. Preheat oven to 180 degrees Celsius fan-forced.

  2. Spread the coconut flakes on a baking tray and toast for about 5 mins or until golden brown.

  3. Meanwhile, combine all of the dry ingredients in a large bowl. 

  4. Whisk the wet ingredients in a medium bowl.

  5. Add the wet mixture to the dry and stir until combined. 

  6. Fold most of the coconut flakes (reserving a few to sprinkle on top) through the mixture. Fold through the cherries. 

  7. Divide into 10 muffin cases and bake for approximately 25 minutes or until the muffins are a brown colour.

  8. Sprinkle the remaining coconut flakes to serve. 

IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health careprofessional.