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Double Coconut Muffins
-Recipe-
Yield: 10-12 muffins
Ingredients
- 1/2 cup virgin coconut oil
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp table salt
- 1 cup full fat Greek-style yogurt (room temperature)
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup sweetened shredded coconut
Directions
Preheat oven to 375°F. Grease muffin cups or line with paper.
In a small saucepan, warm coconut oil just until it melts (should still be on the cool side).
In a medium bowl, whisk together flours, baking powder, and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, coconut oil, yogurt, and vanilla. Stir into dry ingredients until just combined. Divide batter among muffin cups. Sprinkle top with remaining 1/4 cup coconut.
Bake until toothpick inserted into center comes out batter-free (about 20 minutes). Let cool. (Store in airtight container at room temperature)
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Notes
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