I love coconut, and my son is a muffin fiend, so when this recipe appeared on Smitten Kitchen a few weeks back I knew I needed to try it. Plus I bought a jar of virgin coconut oil at Trader Joe's to experiment with back in January.
They were a success--delicious, but with enough whole grains to make me feel okay about serving them for breakfast. I tweaked the original recipe to increase the whole wheat flour and to substitute some mashed banana for some of the yogurt. My version is below, but Deb lists a bunch of possible variations on the original recipe, all of which sound pretty amazing.
Double Coconut Muffins (adapted from Smitten Kitchen)
1/2 cup virgin coconut oil
3/4 cup white whole wheat flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
2 mashed ripe bananas plus enough plain yogurt to make 1 cup total
1/2 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon (5 ml) vanilla extract
3/4 cup sweetened shredded coconut, divided
Preheat oven to 375°F. Grease 10 muffin cups.
In a small saucepan, warm your coconut oil until it's just liquid.
In a medium bowl, whisk together flours, baking powder and salt. Stir in 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, banana-yogurt mixture 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.
Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.