These coconut watermelon muffins are a nutritious, lightly sweetened treat for breakfast or a snack!
Course Breakfast, Snack
Cuisine American
Keyword coconut watermelon muffins
Prep Time 20 minutesminutes
Cook Time 16 minutesminutes
Total Time 36 minutesminutes
Servings 12muffins
Calories 177kcal
Author Snacking in Sneakers
Ingredients
1 ⅔cupwhole wheat flour
2teaspoonsbaking powder
½teaspoonsalt
1cupchopped watermelon
1cupchopped watermelon rind
⅓cupavocado oil(or canola oil)
⅓cupgranulated sugar
1large egg
1tspvanilla
¾cupunsweetened shredded coconutdivided
Instructions
Preheat the oven to 350 degrees F. Grease a 12-count muffin tin.
In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside for now.
Add the watermelon and watermelon rind to a blender. Blend until smooth.
In a large bowl, mix together the watermelon mixture, avocado oil, sugar, egg, and vanilla.
Add the flour mixture and stir until just combined. Fold in ½ cup of the coconut. (The batter will be a little thick, this is normal for this recipe).
Portion the batter into the greased muffin tin. Top with the remaining ¼ cup of coconut.
Bake at 350 degrees F for 16-19 minutes, or until a toothpick pulls out clean. Let cool in the pan for five minutes, then remove muffins and allow to finish cooling on a metal rack. Enjoy!
Notes
This makes a lightly sweetened muffin. If you prefer a sweeter muffin, increase the sugar to ½ cup.
Sweetened coconut can be substituted for unsweetened coconut if desired.
Please note that the nutrition analysis below should be considered an estimation, and not a precise analysis. There is no USDA database entry for watermelon rind. We have estimated the nutrition content of the watermelon rind below.
Nutrition analysis (approximate per serving): 177 calories, 10 g fat, 4 g saturated fat, 190 mg sodium, 20 g carbohydrate, 3 g fiber, 6.5 g sugar, 3 g protein, Vitamin D: 0%, Calcium: 4%, Iron: 5%, Potassium: 2%