double coconut muffins

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 teaspoons baking powder
1 teaspoon (5 ml) vanilla extract
1/2 cup (60 grams) whole wheat flour
1/3 cup (65 grams) granulated sugar
1/4 teaspoon table salt
3/4 cup (95 grams) all purpose flour
Although these are a fine muffin, fragrant with coconut and filled with a dense, moist crumb as written below, the potential for adaptation is almost endless. First, you could make them triple coconut muffins (and dairy free) by using coconut milk instead
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. (Uh, see my photos above.) But, it all works out. It’s much e
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepare
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

See Full Recipe at Smitten Kitchen