for the love of coconut…muffins.
So Emma decided to ride her bike without training wheels today.
“Mom, should we take off the training wheels?”
Sure. Why not.
And then within 5 minutes she was riding all on her own.
Dear life: please slow down.
Ok. Now let’s talk muffins.
Have you jumped onto the coconut bandwagon?
Good, you’ll be satisfied with this recipe then. It’s got both the blessed coconut oil and shredded coconut in it. The only thing missing is coconut water, which I see everywhere these days. I’m plan on coming up with something to sell that contains coconut and I’m sure I’ll be a millionaire. Wait for it…
Here is the glorious muffin in all its beauty. Serve alongside this egg bake and some fruit, and that’s what I call brunch!
The perfect spring or summer muffin, using coconut oil for a light and flavorful treat!
Ingredients
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup full fat Greek-style yogurt, at room temperature is best
- 1/3 cup granulated sugar
- 1 large egg, at room temperature is best
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut, divided
Instructions
- Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers. Alternatively, if you are out of paper liners you can use parchment paper cut into 5-inch squares.
- In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.
- In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.
- Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
Notes
163 calories per muffin, 11 grams of fat, 12 carbs, 4 grams of protein, 1 gram of fiber
Barely adapted from Smitten Kitchen.
Tomorrow, sweet tomorrow for these yummo muffins!! If I hadn’t taken a spill today, causing cuts and bruises, I’d be makin’ em’ right now!!
Oh no! Well make sure you’re fully recovered before you knock yourself out with these muffins
Oh good Lord. I’m all in for a divine coconut cake if someone else is doing the baking, but Coconut Muffins? I may hang up my “baking failure” hat and go for it.
I promise you can do it! Enjoy!
I just made these for a bake sale at work – they are phenomenal. Great recipe!!
I love these muffins! The Greek yogurt adds so much to the flavor and works great with the coconut. Thanks for a great recipe!
Thanks Amber!