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