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Cherry Coconut Muffins

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Servings: 12 muffins

Ingredients

  • 3 Cups of Bob's Red Mill Unbleached White All-Purpose Organic Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Sallt
  • 1 ½ Cups of Sugar
  • 1 Cup Coconut Oil
  • 2 large Eggs
  • 1 Cup Vanilla Greek Yogurt
  • 3 tablespoon Lucky Eats Once Daily Tart Cherry
  • 1 Cup of chopped fresh or frozen cherries
  • 1 Cup of Bare Baked Crunchy Toasted Coconut Chips

Instructions

  • Preheat the oven to 375 degrees
  • Combine the flour, baking powder, baking soda, and salt in a medium bowl.
  • In a separarte bowl, beat the sugar and coconut oil with a mixer until well combined.
  • Add the eggs, one at a time to the oil mixture and continue to beat with mixer.
  • Then, add the yogurt and cherry juice and beat until combined.
  • Next, slowly add the flour mixture and mix on low speed until batter forms
  • Fold in the cherries and coconut
  • Spray a muffin pan lightly with cooking spray
  • Fill each muffin tin with batter (I use an ice cream scoop to transfer into pan)
  • Bake for 20-25 minutes or until a cake tester or toothpick comes out batter-free when inserted into the center of the muffin
  • Place muffins on rack and let cool
  • Top with coconut chips and cherries when cool