10-Minute Family Low-Sugar Low-Calorie Breakfast Quick Coconut Milk Muffins with Coconut Flakes, Cherry, Cranberry, Blueberry, and White Mulberry
I love eating cakes, but after coming to Australia, I found that Australian desserts are overly sweet, really hard to swallow. The most annoying part every time I make these is washing more dishes than making cakes, but not this time. Just one big salad bowl and one whisk will do the job, no need for extra tools, and you can still make delicious muffins. It only takes 10 minutes to prepare, plus 15 minutes of baking, a total of 25 minutes and your entire family’s breakfast is ready. Delicious and healthy~~ If there's anything wrong with the recipe, feel free to communicate and ask if you don’t understand. No need to argue, especially not about the low-calorie claim I made; I just said it's relative to Australia's sugary cakes. Sharing my recipe already makes me tired. If you try making this recipe and it doesn't succeed, please don't criticize me. It's like blaming seafood sellers for your seafood allergy—doesn't make sense, right? 🤷🏻♀️ Also, just because you go to an elite high school doesn't mean the teachers guarantee your admission to top universities like Tsinghua. I'm only here to share experiences with everyone, kindly asking keyboard warriors to back off! This batch can make over two trays totaling 24+ muffins, with roughly 5g of oil per muffin. If you still think it’s too oily or sweet, you can use sugar substitutes. If you still insist on criticizing high sugar and oil content, then just don’t eat cakes–no cake is completely calorie-free, right? I’m just saying it’s relatively better than Australian-style cakes. Hope for your understanding & awareness!
Ingredients
Steps
Canola oil, corn oil, olive oil, whatever you have, just use odorless oils. Avocado oil works fine too, but skip peanut oil and the likes.
Preheat the oven to 180°C while you prepare the ingredients. Preheating is essential; otherwise, the muffins might come out pale. Pour 120g of canola oil into a salad bowl.
Add two eggs and mix thoroughly.
Powdered sugar.
I made two versions: one with low GI cane sugar and one with powdered sugar. Adjust according to the ingredients you have—white sugar or castor sugar also works. Pour 100g into the salad bowl. I reduced the sugar by about a third, so it's not overly sweet. Add more if you prefer sweeter flavors. ‼️⚠️Note: If not using low GI sugar and you don't prefer sweet, reduce the sugar quantity. Low GI sugar is inherently less sweet compared to standard sugars. That's why I wrote 100g; standard white sugar or raw sugar can be reduced to 60-80g. You can test with 60g by sampling the batter before adding more.‼️
This is the low GI cane sugar version. Mix thoroughly until smooth, with no granules.
Add a few drops of vanilla extract to remove the eggy smell.
Add 6g of baking powder—not baking soda, which is slightly different.
Low-gluten flour.
Add 200g of low-gluten flour (self-raising flour). If you're concerned about larger granules, sift the flour before adding. I skipped sifting and added it directly.
Mix thoroughly until smooth, with no granules.
Add 90g of coconut milk. Fresh coconut milk from the supermarket works best.
Mix thoroughly.
Add shredded coconut and mix thoroughly.
12-hole baking tray with liners— I chose the cheapest liners, but they smelled heavily of ink and seemed unhealthy—use wisely. The recipe makes about 10 muffins.
Almond slices— or select other non-burning nuts. I added almond slices to the coconut muffins as topping.
From back to front: white mulberries, dried cherries, dried cranberries, dried blueberries. Choose as desired—you don't have to add them all.
Sprinkle almond slices across the batter. For another tray, I sprinkled with blueberries, cherries, cranberries, and mulberries. To create blooming muffins, use a whisk to drop batter into liners, fill roughly 70%, scoop a little out from the middle to make it about 60%, ensuring the middle is lower than the edges—the muffins will bloom beautifully after baking.
Bake for 15-25 minutes on the bottom layer at 180°C; the baking time and temperature may vary depending on your oven’s power. I used a built-in oven with high wattage and baked for 15 minutes. For deeper colors and crispier muffins, increase the time and temperature slightly.
Ta-da! Delicious and soft muffins are ready. Super quick and easy, isn’t it?
Holding the phone in one hand and a muffin in the other is quite tricky. Anyway, they are truly delicious!