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Toasted Coconut Pecan White Chip Muffins

It’s Friday!! Another week has almost passed and the weekend is just about here. For me that means that I need to start packing for a trip we’re taking this weekend. . .and we’re leaving this evening. Have I ever mentioned that packing isn’t my favorite thing in the world to do??

But one thing I have taken care of is the food! 😉 I knew that we would need something to munch on and wanted something that would be both light and more substantial than little “snacky” foods. My mind went immediately to muffins and cinnamon (one of my all-time favorite spices!). Throw in some toasted pecans and coconut and you have these tasty guys!

These muffins are soft, moist, and loaded with flavor. The cinnamon and nutmeg go great with the toasted pecans and coconut making them a tasty treat for breakfast, snack, or dessert (I suppose they would be good for lunch and supper, too!)! They are nice and portable (aka They don’t crumble everywhere as soon as you take a bite!), making them a good option for taking on trips, like ours this weekend. 🙂

Perfect with a cup of coffee or cinnamon tea. 🙂
Have a great weekend everyone!


Toasted Coconut Pecan White Chip Muffins
Yield: 14 muffins

Ingredients

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 1/4 C granulated sugar substitute
  • 1/4 C brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 egg, lightly beaten
  • 1 C non-fat milk
  • 1 tsp vanilla extract
  • 1/4 C plain non-fat yogurt
  • 1/4 C butter, melted
  • 1/2 C chopped pecans, lightly toasted
  • 1/2 C shredded coconut, lightly toasted
  • 1/2 C white chocolate chips
Directions
  1. Preheat oven to 350. Line muffin tin with cupcake liners.
  2. In a medium bowl, stir together flours, sugar substitute, brown sugar, baking powder, salt, cinnamon and nutmeg.
  3. In a small bowl, whisk together the egg, milk, vanilla, yogurt, and butter. Add the wet mixture to the dry ingredients. Stir until combined. Stir in the pecans, coconut, and chips.
  4. Spoon batter into liners about 3/4 full. Bake for 15-20 minutes or until starting to turn golden brown and toothpick inserted in the center comes out clean.
  5. Note: To lightly toast pecans and coconut, place on baking sheet and toast at 350 for 5-7 minutes.

Emily

Wednesday 13th of June 2012

Muffins are the perfect snack food. I love having them on hand for breakfast and snacks throughout the day. Your combination of flavors sounds wonderful together.

Jessica@AKitchenAddiction

Thursday 21st of June 2012

Thanks! We try to keep them on hand here, too!

Chic & Gorgeous Treats

Tuesday 12th of June 2012

I'm so glad I stumbled upon your blog from Tina @ Flourtrader. I love muffins and usually get them or baked them myself with heaps of berries. I gotta try this recipe. Although my family isn't crazy over coconut in their treats, this might just change their mind. Do pop over whenever you like too. Always nice to hear from another foodie. Have follwed you too! Cheers, Jo

Jessica@AKitchenAddiction

Thursday 21st of June 2012

Thanks for dropping by and following!

Chic & Gorgeous Treats

Tuesday 12th of June 2012

I'm so glad I stumbled upon your blog from Tina @ Flourtrader. I love muffins and usually get them or baked them myself with heaps of berries. I gotta try this recipe. Although my family isn't crazy over coconut in their treats, this might just change their mind. Do pop over whenever you like too. Always nice to hear from another foodie. Have follwed you too! Cheers, Jo

Katie

Tuesday 12th of June 2012

They look amazing! I've never thought to put pecans and white chocolate together. That sounds like an amazing combination!

Jessica@AKitchenAddiction

Thursday 21st of June 2012

It is a pretty tasty combination! ;)

Guru Uru

Monday 11th of June 2012

These muffins would be an ideal on the go breakfast - love them :D

CheersChoc Chip Uru

Jessica@AKitchenAddiction

Thursday 21st of June 2012

We eat these for breakfast a lot!