Coconut Berry Muffins

These Coconut Berry Muffins are moist, tender, and bursting with juicy berries. The combination of coconut milk and shredded coconut gives them a delightful tropical flavor, while the mixed berries add a sweet and tangy taste. Perfect for a quick breakfast or a snack on the go

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup coconut milk
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 cup mixed berries e
• g
• , raspberries, blueberries
• 1 tbsp lemon zest

Instructions:

Warm the oven up to 375F 190C and put paper liners in a muffin tin

Sugar, baking powder, baking soda, salt, and shredded coconut should all be mixed together in a large bowl

When you add the melted coconut oil, vanilla extract, and coconut milk, mix them together

Dont mix any further than that

Add the mixed berries and lemon zest slowly to the batter

Fill up each muffin tin cup three quarters of the way to the top with batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

If you take muffins out of the oven, let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way down