Double Or Triple Coconut Muffins Recipe

Name: Double Or Triple Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup virgin coconut oil; 3/4 cup all-purpose flour; 1/2 cup coconut flour or 1/2 cup whole wheat pastry flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon table salt; 1 cup full fat Greek yogurt, at room temperature is best; 1/3 cup granulated sugar; 1 large egg, at room temperature is best; 1 teaspoon vanilla extract; 3/4 cup sweetened flaked coconut, divided

Servings: persons

1
Preheat oven to 375u00b0F Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
2
In a small saucepan, warm your coconut oil just until it melts. Or use your microwave on defrost setting 10 seconds at a time. It should still be on the cool side. DON'T over heat . On a hot day mine will liquefy on its own.
3
In a medium bowl, whisk together your flours, baking powder and salt. Stir 1/2 cup shredded coconut.
4
In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined.
5
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.
6
Note - 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.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup virgin coconut oil, 3/4 cup all-purpose flour, 1/2 cup coconut flour or 1/2 cup whole wheat pastry flour, 1 1/2 teaspoons baking powder, and more.

Yes, Double Or Triple Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Or Triple Coconut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions