Categories: Breakfast Breads
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups unrefined coconut sugar
- 1 cup coconut oil, at room temperature
- 2 large eggs
- 1 cup fat-free plain Greek yogurt
- 1 teaspoon almond extract
- 1 1/2 cups dried cherries, roughly chopped
- 3/4 cup sweetened shredded coconut
Directions
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Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop.
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Preheat the oven to 350 degrees F.
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Prepare two 24-cup mini muffin tins with muffin liners.
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In a medium bowl, combine the flour, baking powder, baking soda and fine salt.
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Set aside.
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In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil.
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Beat on high until well combined, about 4 minutes.
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Add the eggs one at a time, beating after each addition.
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Add the yogurt and almond extract.
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Beat on medium-low to incorporate.
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With the mixer on the lowest speed, add the dry ingredients.
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Mix just until the batter comes together.
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Fold in the cherries and 1/2 cup of the coconut.
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Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins.
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Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes.
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Place on a wire rack to cool for 10 minutes before serving.