What happens when these three things occur?
1. An inexplicable craving for all things coconut and an abundance of coconut ingredients in the pantry.
2. A window of free time due to the turning off of all social media (thanks BlogHer!), and nap time.
3. I wanted a muffin so bad.
They come together to create……Triple Coconut Muffins.
I bravely tweaked this recipe from Smitten Kitchen, because double coconut just wasn’t going to do it for me, because coconut. Thankfully, it worked out.
Only in the taste department though. These are by far, the ugliest things I’ve baked, no matter which angle I photographed it. I also forgot the coconut flakes on top (because it’s not coconut-y enough, is it?). It’s not Pinterest-worthy (but go on, Pin it anyway), however, they are delicious. You’ll just have to take my word for it.
Muffins are awesome as a quick, easy breakfast option. Just ask my toddler, he ate a whole one all by himself.
Oh, and why a recipe on a Monday?
Because BlogHer fatigue.
BlogHer attendees will have just arrived home, hugged their loved ones and flopped on their own beds, bras off, and thanking the powers to be for a safe trip home and a super duper freaking awesome time in Chicago. Just. No. Energy. Easy blog post to read (or Pin!).
Non-BlogHer attendees who just do not want to see another tweet, Instagram photo, Facebook update or blog post about the biggest blogging conference they just had to miss. Again. Food posts are distracting (and easy to Pin!).
I am so considerate. Also, greedy. See below.
Are you hungry yet?
Have a lovely week ahead!
- 1/2 cup (110 grams) virgin coconut oil
- 3/4 cup (95 grams) all-purpose flour
- 1/2 cup (60 grams) whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon table salt
- 1 cup (230 grams) full fat Greek-style yogurt (I used coconut Greek yogurt), at room temperature
- 1/3 cup (65 grams) granulated sugar
- 1 large egg, at room temperature
- 1/2 cup (110 ml) coconut milk
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (90 grams) sweetened shredded coconut, divided
- Preheat oven to 375°F. Grease 12 muffin cups with butter or coconut oil, or line them with paper liners (I use silicone muffin liners).
- In a small saucepan, warm your coconut oil just until it melts. However, it should still be on the cool side.
- In a medium bowl, whisk together the flours, baking powder and salt. Stir in 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt, coconut milk, and vanilla.
- Stir wet ingredients into dry ingredients until just combined, don't overmix. 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 cake tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.
- If the 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. It will work out just fine (as you see in my photos), but it’s much easier if you let the ingredients warm up.
- Do ahead: Muffins are best on day one, but still delicious and moist for up to 3 days. Store in an airtight container at room temperature.