These muffins are studded with shreds of coconut throughout a very tender maple flavored crumb. The crisp birds-nest-like topping of toasted coconut and pecans give these muffins a truly unique and irresistible texture. Slideshow: Breakfast Muffins
How to Make It
Preheat the oven to 350°F and line a 6-cup muffin pan. Set aside.
Whisk together the flours, ground pecans, shredded coconut, baking powder and salt.
In a large bowl, combine the coconut oil, maple syrup, granulated sugar, egg, yogurt and vanilla. Whisk together until fully combined. Add the flour mixture to the wet ingredients and gently mix until fully incorporated.
Combine the shredded coconut, pecans, maple syrup and sea salt in a small bowl. With your hands, lightly rub the the ingredients together together until the pecans and coconut are evenly coated.
Spoon the batter into the paper cups, and then add a generous amount of the coconut topping to the tops of each muffin. Bake for 20 minutes, until a cake tester inserted in the center comes out clean and the topping is a light golden brown. Let the muffins cool briefly in the pan and place them on a wire rack to cool.
