Coconut & cherry muffins (aka. boob muffins)

Vegan coconut and cherry muffins

I actually use the term “Mammary Muffins” when describing these coconut & cherry muffins to people, but boob muffins is often how they’re referred to by others, so that’s kind of what’s stuck! Why boob muffins? Because of the placement of the final cherry! My bad! But, it’s so funny now that I just make them like this on purpose (for adults only, of course!).

delicious and chewy coconut + cherry muffins

These muffins were inspired purely by the jar of morello cherries in syrup that has sat in my cupboard for months, teasing me with it’s presence. I had inspiration for a recipe when I bought it, and of course didn’t write the idea down. By the time I got home? Idea completely gone. No amount of brain-wracking could bring it back, and so the jar sat there: big, ungainly, heavy. Completely in the way and completely unnecessary. Until, one day… I munched on some black cherry jam with rice cakes, staring at my nemesis, and a speck of an idea got planted… eventually growing into these coconut & cherry muffins.

delicious and chewy coconut and cherry muffins | vegan

Don’t be cherry-phobic

Now, to the muffins: don’t be put off if you don’t like cherries. That’s my first tip. They’re not cherry intensive. The coconut is the strongest, although again, not overpoweringly so.

The cherries are cut up and dispersed throughout the muffin mixture, proving juicy bites of sweetness as you go.

The dessicated coconut in the mixture provides a delicious chewiness.

The two combined? Pretty darn good!

Vegan coconut & cherry muffins

My recommendation, unless you also want "boob" muffins, is perhaps to cut the topping cherry up. Or do what I did and style it out.

  • Prep: 5 minutes
  • Cook: 20 minutes
  • Total: 25 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 12
  • Calories 174


  • 2 flax eggs (2 tbsp ground linseed + 6 tbsp water)
  • 250g plain flour
  • 100g sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup dairy-free milk (240ml)
  • 2 tbsp melted coconut oil
  • 3 tbsp of cherry syrup
  • 100g chopped cherries
  • 50g desiccated coconut


  1. Make flax eggs and set aside.
  2. Preheat oven to 180°C (fan). Line a muffin tray with paper cases.
  3. Mix dry ingredients together in large bowl.
  4. Mix the wet ingredients in a jug.
  5. Add your wet mixture to bowl of dry and mix quickly - I aim for no more than 10 seconds! Speedy speedy! Everything doesn't have to be perfect or fully combined. Lumps are ok.
  6. Bake in the oven for 20 minutes, or until a toothpick comes out clean.
  7. Leave to cool in their tins for 10 minutes, before removing to a wire rack to cool completely.
Nutrition Facts
Serving Size 1 muffin
Servings Per Container 12

Amount Per Serving
Calories 174 Calories from Fat 54.9
% Daily Value*
Total Fat 6.1g 9%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 80.3mg 3%
Total Carbohydrate 26.7g 9%
Dietary Fiber 1.7g 7%
Sugars 10.9g
Protein 3.4g 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

Even if you're not a big fan of cherries, I beg you to at least try these chewy, vegan coconut & cherry muffins - they're a brilliant 11am pick-me-up!

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