Ingredients:
For the muffins:
1 cup virgin coconut oil
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon table salt
2 cups full fat Greek-style yogurt, at room temperature is best
2/3 cup granulated sugar
2 large eggs, at room temperature is best
2 teaspoons vanilla extract
1 1/2 cups unsweetened shredded coconut
1 pint blueberries
For the frosting:
4 tablespoons cream cheese
2 tablespoons coconut oil
1/2 cup powdered sugar
Preheat the oven to 375 degrees Fahrenheit. Butter two regular size muffin pans - or use regular baking cups.
Heat the coconut oil until it is becomes liquid. You can do this in a small saucepan or, if you are lazy like me, simply place the jar of coconut oil a small saucepan of simmering water (or under hot running water in the sink). Set aside.
In a large mixing bowl, sift together flour, baking powder, and salt. Stir in 1 cup of the shredded coconut. In a separate bowl, mix together the coconut oil, yogurt, sugar, eggs, and vanilla extract. Slowly incorporate the dry incredients. Mix until just combined. Add the blueberries, folding gently into the batter, then divide the batter into the prepared baking cups. Sprinkle the top of each muffin with the remaining shredded coconut. Bake until a toothpick inserted in the center of any muffin comes out clean, about 20 minutes.
After the pans have cooled slightly, after about 10 mins, transfer the muffins to a wire rack and allow to cool completely.
While the muffins are cooling, mix cream cheese, powdered sugar, and coconut oil until well blended (no lumps!). Add more sugar to taste, if necessary. Spoon the mixture into a gallon size ziploc bag and snip a tiny piece (1/8 inch) off one end of the bag. Top each muffin with a drizzle of cream cheese frosting. Clean kitchen, make tea, eat 5 muffins before they have even fully cooled...whoops. Happy baking!
1 cup virgin coconut oil
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon table salt
2 cups full fat Greek-style yogurt, at room temperature is best
2/3 cup granulated sugar
2 large eggs, at room temperature is best
2 teaspoons vanilla extract
1 1/2 cups unsweetened shredded coconut
1 pint blueberries
For the frosting:
4 tablespoons cream cheese
2 tablespoons coconut oil
1/2 cup powdered sugar
Preheat the oven to 375 degrees Fahrenheit. Butter two regular size muffin pans - or use regular baking cups.
Heat the coconut oil until it is becomes liquid. You can do this in a small saucepan or, if you are lazy like me, simply place the jar of coconut oil a small saucepan of simmering water (or under hot running water in the sink). Set aside.
In a large mixing bowl, sift together flour, baking powder, and salt. Stir in 1 cup of the shredded coconut. In a separate bowl, mix together the coconut oil, yogurt, sugar, eggs, and vanilla extract. Slowly incorporate the dry incredients. Mix until just combined. Add the blueberries, folding gently into the batter, then divide the batter into the prepared baking cups. Sprinkle the top of each muffin with the remaining shredded coconut. Bake until a toothpick inserted in the center of any muffin comes out clean, about 20 minutes.
After the pans have cooled slightly, after about 10 mins, transfer the muffins to a wire rack and allow to cool completely.
While the muffins are cooling, mix cream cheese, powdered sugar, and coconut oil until well blended (no lumps!). Add more sugar to taste, if necessary. Spoon the mixture into a gallon size ziploc bag and snip a tiny piece (1/8 inch) off one end of the bag. Top each muffin with a drizzle of cream cheese frosting. Clean kitchen, make tea, eat 5 muffins before they have even fully cooled...whoops. Happy baking!
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