Tropical coconut muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1/4 cup melted coconut oil
02 - 2 large eggs
03 - 1 cup low-fat Greek yogurt
04 - 1 teaspoon vanilla extract
05 - 1/3 cup honey or maple syrup

→ Dry Ingredients

06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt
08 - 1 teaspoon baking powder
09 - 1 1/2 cups whole wheat flour

→ Toppings

10 - 1 cup crushed pineapple, well-drained
11 - 1/2 cup unsweetened shredded coconut

# Instructions:

01 - Set your oven to 350°F (175°C) and pop paper liners into a muffin tin.
02 - In a big mixing bowl, stir the Greek yogurt, eggs, melted coconut oil, honey, and vanilla until it’s all smooth.
03 - Use a second bowl to whisk together the whole wheat flour, baking powder, baking soda, salt, and shredded coconut.
04 - Gently fold the dry mixture into the wet ingredients, mixing just until the batter comes together.
05 - Carefully stir in the drained crushed pineapple.
06 - Scoop the batter into the muffin liners evenly. Bake for about 20–25 minutes, or until a toothpick in the middle comes out clean.
07 - Let the muffins cool for a bit before enjoying them.

# Notes:

01 - Store in an airtight container for up to 3 days.
02 - Freeze for as long as 2 months if needed.

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