double coconut muffins

coconut muffins 7

A friend of mine recently became, as she calls it, a “part-time vegan”, which I take to mean that she avoids eggs and dairy when she’s in charge of what she eats but will eat them if someone else prepares food for her. This started me on search for vegan cookie recipes. Most of what I found called for Earth Balance, but all I could find in my town was a whipped version for spreading, which I didn’t think would take well to baking. Instead, I bought coconut oil.

coconut muffins 1

And then I got busy with other baking projects and set that one aside. That’s where it still sits – “aside.” But unlike my plans to make vegan cookies, the coconut oil is no longer forgotten. And maybe this is a better introduction to a new ingredient – using it with similar flavors.

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In these muffins, the coconut oil is combined with shredded coconut to make an intensely, but not overwhelmingly, coconut muffin. In fact, I found that the tanginess of the Greek yogurt was at least an equal player. It was a nice combination with the tropical coconut.

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The texture was spot on as well – tender and moist, like the best muffins are. I suppose that makes sense, since these are slightly higher in fat than many muffins. But it’s vegan fat, and that has to be better than butter. I still have half a cup of coconut oil in the fridge, and while I probably should make my friend some cookies, I’m tempted just to make more muffins.

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One year ago: Citrus Sunshine Currant Muffins
Two years ago: Honey Ginger Pork Tenderloin
Three years ago: French Yogurt Cake
Four years ago: Lemon Poppy Seed Muffins

Printer Friendly Recipe
Double Coconut Muffins (rewritten but not changed from Smitten Kitchen)

Makes 10 muffins

8 tablespoons (½ cup; 4 ounces) virgin coconut oil
¾ cup (3.6 ounces) all-purpose flour
½ cup (2.4 ounces) whole wheat flour
¾ cup (3.25 ounces) sweetened shredded coconut, divided
1½ teaspoons baking powder
¼ teaspoon table salt
1 cup (8 ounces) Greek-style yogurt, room temperature
⅓ cup (2.33 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract

1. Preheat the oven to 375°F. Spray 10 muffin cups with nonstick spray or line them with paper liners. In a small saucepan, warm the coconut oil just until it melts; don’t heat it until it’s hot.

2. In a medium bowl, whisk together the flours, baking powder, ½ cup shredded coconut, and salt. In a separate bowl, whisk together the egg, sugar, coconut oil, yogurt, and vanilla. Add the coconut oil mixture to the flour mixture and stir until just combined.

3. Divide the batter among the 10 prepared muffin cups. Top each muffin with about a teaspoon of the remaining shredded coconut. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Transfer the muffins to a cooling rack; cool 5 minutes, then remove them from the pan. Serve warm.

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Comments

  1. You had me at double coconut! ;)

  2. Totally had my with double coconut – I did not need anything more!

  3. Su says:

    I went part-time vegan, too and will write about that experience soon. I think to impose oneself with restrictions makes you more creative and I nourish a lot healthier when butter is out of reach :) Meanwhile I nailed your avocado brownies recipe (as it comes close to vegan) and the Tartine country bread recipe. Thank you for posting!

  4. Su says:

    Btw the best vegan muffins I ve accross are these pumpkin muffins. you don’t miss anything there, they are just devine! http://www.theppk.com/2009/11/the-best-pumpkin-muffins/

  5. Patty says:

    Those look so good! I love coconut oil, we use it to drizzle on air popped popcorn, so much better than butter.

  6. Patty says:

    Those look so good! I love coconut oil, we use it to drizzle on air popped popcorn, so much better than butter. I will make these muffins and report back :)

  7. been meaning to bake with coconut oil and this is the recipe that will get me in action can’t wait to enjoy all of that coconut-y goodness!

  8. sarah says:

    Mm, I love, love coconut… btw I find it extremely strange that you can’t find Earth Balance but you can find coconut oil. Crazy town you live in, haha!

  9. Alida says:

    These sound wonderful. I have been craving all things coconut lately, and double coconut will certainly do the trick.

  10. Kris says:

    I made these soon after they showed up on smittenkitchen. I loved them! Not too sweet, and the perfect amount of coconut.

  11. Seriously… yum!

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