Toaster Oven Coconut Muffins
I am on a huge coconut kick right now. I mean, I use the oil for everything from food, hair, and face but lately I want coconut flavor! I found this recipe for coconut muffins and made some changes.I substituted a banana for the egg because why not? I think it is cool that this has yogurt in it which makes it creamy and delicious but also adds that extra fat. I used coconut extract because I had some and I didn't want them to taste too banana-y. I mixed the wet ingredients in my Vitamix because it would be difficult by hand.
The batter is more like a dough. Very thick and sticky and difficult to get off the spoon. I sprinkled the coconut on and mushed it down a bit because the muffin batter had created points that I didn't want to burn.
THESE SMELL SO GOOD BAKING!!! So tropical. I bet you could put pineapple in these and they'd be delish.
They are soft and not too sweet. Perfect for breakfast.
Toaster Oven Coconut Muffins
1 Banana (as egg replacement)
1/2 cup coconut oil, liquid (warm under hot water)
1/3 cup coconut sugar
1 cup coconut flavor full-fat yogurt (I used Greek)
1 tsp coconut extract (or use vanilla)
1 1/4 cup flour
1 1/2 tsp baking powder
pinch salt
1 cup shredded coconut, divided (don't buy toasted or they'll burn)
Preheat oven to 350 degrees and move rack to center position. Mix first 5 ingredients in a blender or mixer. Fold in dry ingredients. Fill muffin tin and sprinkle shredded coconut on top. Bake for 10-15 minutes. Makes 24 mini muffins.
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