Ingredients for Double Or Triple Coconut Muffins
- 1 cup (2 sticks) unsalted coconut oil, softened
- All Purpose Flour
- 1 cup coconut flour
- 2 teaspoons baking powder
- Table Salt
- Greek Yogurt
- 1 ½ cups granulated sugar
- Egg
- 1 teaspoon vanilla extract
- Sweetened Flaked Coconut
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How to Make Double Or Triple Coconut Muffins
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the softened coconut oil and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the coconut flour, all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the shredded coconut and sweetened shredded coconut.
- Fill each muffin liner about ⅔ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
39g
Fat
58g
Carbs
5g
