Coconut Muffins with Raspberries

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Adapted from Smitten Kitchen’s Double Coconut Muffins

I really loved these muffins and will definitely make them again. Jeff thought that they were a little bit dense but I liked the density. They were thick and moist, not too sweet and very flavorful.

Yields: 10 muffins

1/4 coconut oil
1/4 applesauce, bring to room temperature
1 1/4 cup all-purpose flour (smitten kitchen’s recipe uses some all-purpose and some whole wheat. I would be interested in trying that)
1 1/2 t. baking powder
1/4 t. coarse salt
1 cup lite sour cream
1/3 cup sugar
1 egg
1 t. vanilla
3/4 cup coconut, divided
1 cup raspberries, or desired amount

Preheat oven to 375 degrees.

In a small sauce pan, slowly heat the coconut oil till it is just melted. In a medium bowl, beat together the applesauce, sugar, and melted oil. Slowly mix in the egg and vanilla. Stir in 1/2 cup of the coconut.
Meanwhile, in a separate and larger bowl, combine and stir all of the dry ingredients. Stir the wet ingredients into the dry ingredients. Stir in the sour cream. Add the raspberries and stir gently until just combine.
Line muffin tins with parchment paper or muffin cups. Spoon batter into the cups about 3/4 full. Sprinkle desired about of coconut on top of muffins. Bake in the oven for about 20 minutes or until cooked through. Cool and enjoy.


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