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
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.