These muffins are deliciously spongy, not too sweet but tasty, and last but not the least they are a healthy alternative to the regular muffins because made with olive oil and yogurt.
photos by Coco Zordan
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Coconut Yogurt Muffins
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Ingredients
2 1/2 c. unbleached flour 350 gr
2/3 c. sugar 150 gr
1 Tbs. baking powder
1 c. coconut flakes 100 gr + some for decorating
plain yogurt 275 gr
1/2 c. olive oil 120 ml
3 eggs
1 Tbs. vanilla extract
grated lemon zest 1 lemon
Directions
With an electric mixer beat eggs with sugar till the cream becomes light and fluffly. Add yogurt,olive oil, coconut flour and coconut flakes. Mix well. Sift flour and baking soda. Add them to the bowl with the lemon zest. Mix gently now, over beating the mixture can make the zest become bitter.
Gently pour the mixture into the molds until 2/3 of the capacity. Sprinkle the top of each muffin with some coconut flakes. Bake for about 15/20 minutes (the baking time depends from the oven and from the size of the muffin mold).
They last well over a week refrigerated. Enjoy plain or with jam or Nutella.
