Double Coconut Muffins
Cook Time
20 minutes
Rating
0 out of 5 stars
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Ingredients
10 muffins
- 1/2 cup (110 grams) virgin coconut oil
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (60 grams) whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup (230 grams) full fat Greek-style yogurt, at room temperature is best
- 1/3 cup (65 grams) granulated sugar
- 1 large egg, at room temperature is best
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (90 grams) sweetened shredded coconut, divided
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Preparation
Step 1
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
Step 2
In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
Step 3
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
Step 4
In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla.
Step 5
Stir into dry ingredients until just combined.
Step 6
Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
Step 7
Bake until a tester inserted into the center comes out batter-free, about 20 minutes.
Step 8
Transfer muffins to a rack and let cool.
Step 9
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Chef's notes
You can make them triple coconut muffins (and dairy-free) by using coconut milk instead of yogurt.
Add a cup or so of diced mango chunks to the batter for mango-coconut muffins.
For pina colada muffins, use the same volume of pineapple chunks.
Replace the yogurt with mashed banana or banana puree to make a banana-coconut muffin.
Add a teaspoon of lime zest for a lime-coconut twist.
Add chocolate chips (1 cup) or macadamia nuts (1/2 to 3/4 cup, toasted and chopped) for added flavor.
If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, making the batter quite thick and difficult to stir, like a cookie batter. But it all works out.
