Moist, fluffy, with a hint of crunch from extra coconut on top, these coconut muffins are perfect for breakfast or whenever you crave a bit of sunshine on your plate!
Preheat oven to 375° Fahrenheit. Grease, line, or use a 12 cup silicone muffin pan. Set aside.
In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the wet ingredients, minus the coconut.
Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Stir in the coconut. Divide batter evenly into prepared muffin pan. Sprinkle the tops with more coconut, if desired. Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup so you don’t end up with more flour than you need.
Take the eggs and yogurt out of the fridge at least 15 minutes before you start baking. This little step will really help your muffins rise more and give them that delightful, fluffy texture.
Use over ripe bananas - Your muffins will turn out sweeter and moister.
After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.