Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso

Peach, Cherries, Coconut and Cacao Nibs Muffins

Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoWith plenty of juicy summer fruits available, I usually end up buying more than can keep fresh. One of the solutions for this “problem” is to incorporate such fruits in quick and easy to make breakfast muffins, like the ones you see here.

These light, moist and tasty muffins can also make a great snack for lunch, or any time you feel like having a not too sweet fruity snack. Try them and enjoy. Notes:
* I find the muffins to be sweet enough, but if you’re into sweeter pastries, you can increase the amount of sugar to 1½ cups.
* Substituting half of the amount of flour with unsweetened desiccated coconut creates a lighter texture and adds lots of flavor and fiber. If you’re not a fan of coconut, you can substitute with almond meal and sliced almonds on top.
* The combination of peaches and cherries shown here is especially tasty, but any other ripe, juicy fruit you have, can be used instead.
* Cacao nibs are roughly chopped cacao beans. They add a unique crunchy texture and a slightly bitter chocolaty flavor. They are available in health stores or online. If you can’t get them, substitute with same amount of dark mini chocolate chips.

Makes: 12
Prep time: 15 minutes
Baking time: 30 minutes

Ingredients:
1½ cups diced fresh cherries and peaches
½ cup unsweetened applesauce
½ cup thick yogurt (at least 2% fat)
2 L eggs
¼ cup oil
1 cup golden sugar
1 cup unsweetened desiccated coconut
¼ cup cocoa nibs
1 tsp vanilla
1 cup flour
1 Tbs baking powder
Dash salt
For topping:
½ cup coconut flakes

1. Preheat the oven to 365F (185C). Line a muffin pan with paper baking cups. Cut and measure the fruits.
2. In a large bowl, whisk together the applesauce, yogurt, eggs, oil, sugar and vanilla. Add the coconut and cacao nibs and mix. Add the vanilla, flour, baking powder and salt and mix briefly. Switch to a spatula and add the diced fruits. Mix briefly and fill the paper cups with the mixture. Scatter the coconut flakes on top.
Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoPeach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoPeach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoPeach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso
3. Bake for 30 minutes, or until a toothpick inserted into the center of one of the muffins comes out almost dry (the muffins should be a bit moist) and the muffins are puffed and golden.
4. Take out of the oven and leave in the pan for 2-3 minutes, before transferring to a rack to cool to room temperature.
Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoPeach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit PensoPeach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso Peach, Cherries, Coconut and Cacao Nibs Muffins Ronit Penso

41 thoughts on “Peach, Cherries, Coconut and Cacao Nibs Muffins

  1. judilyn says:

    We were on a coconut kick for a while, but now I have a whole bunch that isn’t being eaten. It is unsweetened, and in rather long strips. Do you think it would be possible to desiccate it in my food processor? It is rather moist, so I’m wondering if drying it out (maybe in the Oven Central, which would toast it a bit, too) would be a good idea before expecting it to pulverize. I’ve been trying to think of a use for it as is, but I make so few sweet things, that it is just sitting there staring at me every morning.

    Virtual hugs,

    Judie < — Making Gemma's Carrot Cake Pancakes for Special Sunday Breakfast today with bacon and poached eggs.

    http://www.biggerbolderbaking.com/carrot-cake-pancakes/

    Liked by 1 person

  2. ChgoJohn says:

    They sound wonderful, Ronit, and would make a great way to start my day. I would have followed the recipe to the “T” but then I read your suggestion for substituting almond flour. Game over! I don’t have a problem with coconut but I love almond flavoring so much more. :)

    Liked by 1 person

  3. Nancy says:

    Mmm… looks like a delicious way to use up extra fruit. Love the combination of flavors your offering in these muffins, Ronit! Oh how I would love one of these with my coffee right now!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Ish, I’m glad you liked the recipe. The amount of fruit here shouldn’t get the muffins soggy, but they are definitely on the moist side, which I personally like. If you’re not into that, you can use harder fruits, like apples.

      Like

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