January 29, 2016
from Smitten Kitchen
1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat yogurt, room temperature
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
3/4 cup unsweetened shredded coconut, divided
Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.
In a small saucepan, warm the coconut oil just until it melts. It should still be on the cool side.
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, yogurt 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, 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.