Coconut Muffins

By 1For_Him

Ingredients

• 1/2 cup extra virgin coconut oil
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut, divided use
• 1 cup full fat Greek-style coconut yogurt, at room temperature
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup chopped almonds (see note below)

Details

Adapted from mybakingaddiction.com

Preparation

Step 1

1. Preheat oven to 375°F. Line a muffins tin with paper liners or spray with nonstick cooking spray.

2. In a small saucepan, over low heat, warm your coconut oil until it's just melted.

3. In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut. In a large bowl with an electric mixer, mix together coconut oil, yogurt, sugar, egg and vanilla. Stir dry ingredients into wet ingredients until just combined. Fold in chopped almonds. Using a large scoop (3 tablespoons), divide batter among prepared muffin wells and sprinkle the top with remaining 1/4 cup shredded coconut.

4. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a rack and let cool.

NOTES:
- I found that these muffins were best served the day they were made. However, they will keep in an airtight container at room temperature for up to 3 days.

- I used Blue Diamond Toasted Coconut Almonds. They're so delicious and perfect for snacking.