Heavenly Coconut Muffins

21 Oct

I know coconut is just one of those things that people just love or hate, like marmite, but i am 100% lover of anything coconut. Firstly it can be used in both sweet and savory dishes and who can complain about versatility? Certainly not me. Secondly, when used in sweet dishes, it somehow has this ability to never make anything too rich. It always gives a freshness to dishes, in my opinion. This recipe uses Greek yogurt and coconut oil which are both very good for you. They use both white and wholemeal flour and only 1 egg. Therefore this recipe is fantastically hearty, healthy and a perfect breakfast or lunch. I like having mine with a big mug of coffee and some fruit. Doesn’t that sound like bliss? It does to me! You can get shredded coconut or desiccated coconut in most supermarkets, but my supermarkets are kind of limited so I got my shredded/desiccated coconut and coconut oil in my local health food store. Make sure to get the edible coconut oil and not the one to use on your hair and skin!

Coconut Muffins (Makes about 10 normal sized muffins)

Make sure the yogurt and egg is at room temperature because if it is too cold it will cause the coconut oil to solidify again. This makes managing the mix to be much more difficult but not impossible.

110g (1/2) cup extra virgin coconut oil

95g (3/4) cup plain flour

60g (1/2) cup wholemeal flour

1 1/2tsp baking powder

1/4tsp salt

230g (1 cup) Greek style yogurt

65g (1/3) cup granulated sugar

1 egg

1tsp vanilla extract

90g (3/4) cup shredded/desiccated coconut

  • Preheat the oven to 200ºc/375ºf and put liners in 10-12 muffin cases or use 5 inch squares of baking parchment to line the tin.
  • In a small saucepan, heat the coconut oil just until it has melted and all of it is a liquid, it doesn’t need to be hot.
  • In a separate bowl, combine the two flours, baking powder, salt and half of the coconut. Set aside.
  • In another bowl, whisk together the yogurt  sugar, egg, vanilla and coconut oil. Mix in the dry ingredients until just combined.
  • Divide the mix between your muffin cups and sprinkle the remaining coconut over the muffins evenly.
  • Bake in the over for about 20mins until a skewer inserted into the middle  comes out clean.

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