Double or Triple Coconut Muffins

Total Time
35mins
Prep
15 mins
Cook
20 mins

I love coconut and have been wanting to try this recipe from Smitten Kitchen. Coconut oil can be found at Trader Joe's, Costco, and most major grocery stores. I added the coconut flour to sub for the whole wheat pastry flour.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 375°F Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
  2. In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own.
  3. In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
  4. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
  5. 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.
  6. Note - If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter.