Double Coconut Muffins with Mini Chips

Do you have your grocery list handy? Add flowers and chocolate, ok? And coconut oil, maybe. What I’m trying to say is, “treat yo ‘self”! You just really deserve it!

I’m really excited that I finally have coconut oil in my pantry! Cindy uses it in her granolaNicole stir-frys with it! I just needed to get with the program. Time to get coconutty with it.

So, when I saw these muffin on Smitten Kitchen, I knew they’d be just the thing to start off with. I’m crazy into toasted coconut, and I love that I had all the ingredients on hand.* No pressure to add chocolate chips, you could add anything! It’s a cool like that. Add your favorite things, and then just love these for being double the coconut and double the fun.

*Ok, so I didn’t have yogurt and bought it Target with some Special K. I’m a cereal monster.

Double Coconut Muffins with Mini Chips {makes 12}
Recipe from Smitten Kitchen


  • 1/2 cup virgin coconut oil
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour (or just use all-purpose)
  • 1 1/2 t baking powder
  • 1/4 t salt
  • heaping 3/4 cup mini chocolate chips
  • 1 cup plain Greek-style yogurt, at room temperature
  • 1/3 cup sugar
  • 1 large egg, room temperature
  • 1 t vanilla extract
  • 3/4 cup sweetened shredded coconut, divided
  1. Preheat your oven to 375°F. Grease or line a regular 12-cup muffin tin with papers.
  2. In a small saucepan, warm your coconut oil until it just begins to melt. Turn the heat off and stir until completely melted.
  3. In a medium bowl, whisk together the flours, baking powder, and salt. Stir in 1/2 cup shredded coconut and mini chocolate chips.
  4. In another bowl whisk together the egg, sugar, yogurt, and vanilla. While whisking drizzle in the melted  coconut oil. Stir into dry ingredients until just combined.
  5. Divide batter among your prepared muffin cups. Sprinkle them with the remaining 1/4 cup of coconut.
  6. Bake until a tester comes out batter-free, about 20 minutes. Transfer to a wire rack and cool completely before storing in an airtight container at room temperature.

YAY! Click HERE for a printable pdf of the recipe above.

I bought it at Trader Joe’s (since it’s cheaper) and then bought myself flowers.

24 thoughts on “Double Coconut Muffins with Mini Chips”

  1. Yay! Thanks for the link love and I’m so glad you’re on the coconut oil train 🙂 Those muffins look seriously amazing!! I love coconut everything and those mini chips are the perfect polka dot touch.

  2. I’m totally adding flowers to my grocery lists these days…sometimes, wait…all the time, you just have to. I’m so glad you got with some coconut oil…and of course, I totally approve of those mini chips!

  3. I’ve had a jar of coconut oil for awhile and didn’t know what to do with it — THIS is what to do!

    PS – I am totally into buying myself flowers at the grocery store. It’s the best.

    1. Yes! it’s tricky! I didn’t know what to do with it for awhile either, so I’m excited about these muffins.

      And yes! It just has to happen. Trader Joe’s has such pretty ones, too!

  4. OH, I am so in love with coconut right now. How fortuitous! The muffins look right-on.

    I agree. Flowers and chocolate are important. Good for the soul.

    1. Yes! Coconut love is where it’s at. I bet you have a super-pretty coconut cake on that lovely blog of yours somewhere…

      And yeah, soul health is important. <3

  5. I am so obsessed with Deb’s double coconut muffins! I had to make them the day I saw them, and since then I’ve made three batches. My favorite version trades banana for yogurt, and I subbed honey and unsweetened coconut for the sweetened coconut. I posted it on my blog if you want to see it! Next time I’m trying chocolate chips like you did here. Yum!

    1. OOh I can’t wait to try them with banana and honey. Sounds so good! I’m going to totally check out your post. <3

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