Triple Coconut Muffins
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp salt
  • ½ cup sugar
  • ¾ cup sweetened, shredded coconut
  • 2 eggs, lightly beaten
  • ¼ cup (4 tbsp) coconut oil, melted & cooled slightly
  • ¾ cup canned coconut milk
  • 2 tsp vanilla extract
  • unsweetened shredded coconut for topping, optional
  1. Preheat oven to 350 degrees. Spray standard muffin tin with cooking spray (I like & use Trader Joe's Coconut Oil Spray).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a separate bowl, stir together eggs, coconut oil, coconut cream, and vanilla extract. Stir in sugar.
  4. Add dry ingredients to wet ingredients, stirring until just combined. Fold in the shredded coconut.
  5. Fill muffin tins ⅔ full with batter. Top with additional shredded coconut, if desired. Bake for 18 minutes or edges are lightly golden and an inserted toothpick comes out clean. Let cool in muffin tin 5-10 minutes, then transfer to a wire rack.
Recipe by Heart & Stove at