Cherry Coconut Whole Wheat Muffins

4 from 2 votes

Whole wheat muffins loaded with delicious cherries and coconut. You can add in some hemp hearts for extra crunch and nutrition!

Prep Time15

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 260kcal

Preheat the oven to 400°F. Using cooking spray, lightly grease the cups of a standard muffin pan that yields 12 large muffins. If making 6 oversized muffins preheat the oven to 375°F..
In a large mixing bowl, whisk together the flour, sugar, baking powder and baking soda, and salt.
In a medium bowl, whisk together the buttermilk, oil, egg, and almond extract until combined thoroughly.
Make a well in the dry ingredients, then pour the liquids into the center. Mix until the dry ingredients are just combined with the wet.
Stir in the cherries and the coconut.
Divide the batter evenly between the 12 muffin wells, filling at least 3/4 full.
If making 12 muffins bake in the preheated oven for 18-20 minutes. If making 6 large muffins bake for 25-30 minutes.
Bake until the tops of the muffins spring back and a cake tester inserted into the middle comes out clean.
Remove from the oven and cool in the pan for 5 minutes, then loosen the muffins with a knife and move to a wire rack to cool completely.
Store at room temperature in a closed container for up to 6 days, or freeze for up to 3 months.

Mix things up and swap out the cherries for a different berry for something different.
Hemp hearts are an excellent addition to these!