double coconut muffins

This recipe includes many of my favorite ingredients, like Greek yogurt and coconut, and can be constructed in about 5 minutes. Perfection!

Yield: 12 muffins
185 calories per muffin
Active time: 5 minutes
Total time: 25 minutes


ingredients
1/2 cup coconut oil

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1½ teaspoons baking powder

1/4 teaspoon salt

1 cup Greek yogurt, at room temperature

1/4 cup sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup sweetened shredded coconut

preparation

1. Preheat the oven to 375 degrees and line your muffin pan with liners. 

2. Warm the coconut oil in the microwave until it melts, about 60 seconds.

4. Add in the flours, baking powder, vanilla, and salt. Then add the egg, yogurt, and shredded coconut. I know, the order is weird. Why? Coconut oil is a solid at room temperature. By putting the dry ingredients in first, you can better regulate the temperature and can stretch the time it takes the coconut oil to turn back into a solid. 

5. Stir the ingredients with a spoon until combined. The batter will be thick. Do not overbeat.

6. Scoop the batter, by the spoonful, into the muffin cups.  I like to use the two spoon method given the thickness of this batter.  Use one spoon to take a heaping scoop the batter out of the bowl, and use a second spoon to drop the batter into the muffin liner. 

7. Bake until golden brown and when a toothpick inserted into the center comes out clean, about 25 minutes.

8. Remove muffins from the tin to cool.

Original recipe found here.