Double Or Triple Coconut Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup virgin coconut oil
• 3/4 cup all-purpose flour
• 1/2 cup coconut flour or 1/2 cup whole wheat pastry flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup full fat greek 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 flaked coconut, divided

Recipe

• 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.