Lychee Coconut Muffins

Jannine Myers

Here’s another recipe that came about as a result of wanting to use up lingering ingredients; this time it was a can of lychees that I had intended to use some time ago but never got around to it. The end result was a deliciously moist “lychee-coconut muffin.”



I decided to go with a combined coconut flavour since I always have coconut on hand and I also had some Chobani Coconut Blended Greek yogurt in the refrigerator. A little organic muesli thrown in the mix gave it a really nice texture and taste. I have to warn you though – these are not a low-calorie/low-fat muffin, but they do taste good and they contain a good amount of protein and calcium (approximately 5g protein and 33mg calcium).


1/4 cup Bobs Redmill GF 1-to-1 Baking Flour

1 3/4 cups Bobs Redmill GF All Purpose Baking Flour

3/4 cup organic muesli

1/4 cup unsweetened finely-shredded coconut

1/2 cup coconut flour

1 tsp baking powder

1 tsp baking soda

dash of salt

1/8 cup agave syrup

1/2 cup unsweetened almond milk

1 egg, beaten

1/4 cup coconut oil, melted

1 8-10oz. can lychees, drained and chopped into small pieces

handful of chopped walnuts

1 tbsp mixed sugar and shredded coconut


Preheat oven to 375 degrees F. Line a muffin tray with cupcake liners.

Combine all dry ingredients in a large bowl and mix. In a smaller bowl, combine wet ingredients and mix thoroughly. Add to the dry ingredients and mix until just combined. Add the lychees and gently blend in, but don’t over-mix. Pour batter evenly into the 12-lined muffin cases, and top with a few walnuts and a light sprinkling of sugar and shredded coconut.

Bake in the oven for approximately 20 minutes. Allow to cool, and enjoy with your favourite tea.