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Bringing Home the Bakin'

bake my cake and eat it, too

I’m a firm believer that muffins should not be eaten for breakfast.  Traditionally, muffins are laden with fat, sugar, and calories, making them a poor choice for breakfast.  Fortunately, these muffins are filled with good fats (coconut oil), packed with coconut flavor, and if made with coconut sugar instead of white sugar, they are (mostly) free of refined sugars (with the exception of the sweetened coconut).  I ate one of these muffins for breakfast and was satisfied until lunch!

Double Coconut Muffins – Smitten Kitchen

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt, at room temperature is best
1/3 cup granulated sugar (I used coconut sugar, instead, to make these refined-sugar-free)
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease muffin cups with butter or coconut oil, or line them with papers.

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side. (I put the jar in a bowl of warm water for a few minutes, and that worked just fine)

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 prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 teaspoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

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