These muffins really are as good as they look and did I mention they are pretty healthy too?
Check out the recipe! It is from one of my favorite cooking websites…Smitten Kitchen!
1/2 cup virgin coconut oil
3/4 cup of flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon table salt
1 cup greek yogurt at room temperature
1/3 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
3/4 cups sweetened shredded coconut, divided
Preheat your oven to 375*. Grease or line your standard muffin tins. In a small saucepan warm up your coconut oil just until it melts. In a medium bowl you will whisk together your flours, baking powder and salt. Stirring in 1/2 cup of the shredded coconut. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt and vanilla. Stir this into your flour mixture just until combined. Fill your muffin cups with the batter and sprinkle the tops with the remaining coconut (about 1-2 teaspoons on each). Bake 20 minutes or until the tester comes out clean. Transfer to a rack to cool.
These muffins are best the day of, but are good 3-4 days later if stored in an airtight container at room temperature.