Coconut muffins
Description
The combination of coconut oil and grated coconut makes these muffins incredibly tender, aromatic, and juicy. This recipe yields 10 muffins. They are best served warm. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 190 degrees. Spray the 10‑cup muffin tin with cooking spray or line it with paper liners. In a small saucepan, heat the coconut oil until it melts and warms up.
- 2
Step 2
2. In a medium bowl, combine the flour, leavening agent, ½ cup grated coconut and salt. In a separate bowl, whisk the egg, sugar, coconut oil, Greek yogurt and vanilla extract. Add the coconut mixture to the flour mixture and stir until a uniform consistency is achieved.
- 3
Step 3
3. Evenly divide the batter among the compartments of the prepared pan. Sprinkle each muffin with about 1 teaspoon of the remaining shredded coconut on top.
- 4
Step 4
4. Bake the muffins until a toothpick inserted into the center comes out clean, about 20 minutes. Let the muffins cool in the pan for 5 minutes, then remove them from the pan and serve warm.