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Coconut muffins made with coconut oil, coconut yogurt and shredded coconut are perfect for any coconut lover.

I’ve always liked coconut, but lately I’ve developed a serious thing for it. From coconut almonds and yogurt to coconut chips – I’m obsessed.

I’ve even been slathering my hair in coconut oil for a deep conditioning treatment and let me tell ya, it’s pretty darn amazing. It kinda makes me feel like I’m at a spa even if I happen to be sporting sweats, no makeup, and a spit up covered burp cloth on my shoulder 24-7.

I bookmarked a recipe for Double Coconut Muffins from Smitten Kitchen months ago and finally decided to give them a whirl last week – I just kicked up the coconutty goodness because like I said – I’m obsessed!

CoconutMuffins2RSI loaded the already delicious batter with full fat coconut Greek yogurt, coconut almonds and a little extra shredded coconut – seriously, they’re coconut muffin perfection. And the texture is to die for – think scone meets muffin. Now ya want a scone, don’t ya?

These coconut muffins also stay super moist for a couple of days which is an added bonus if you don’t have people to pawn them off on. Being on maternity leave omits a great deal of mouths that I’m able to fill will baked goods, so it was great to be able to nosh on these over the course of a few days.

Whether you’re looking for a new muffin recipe or a little treat for the coconut lover in your life – these coconut muffins are perfect.

Coconut Muffins


1/2 cup extra virgin coconut oil
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sweetened shredded coconut, divided use
1 cup full fat Greek-style coconut yogurt, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup chopped almonds (see note below)


1. Preheat oven to 375°F. Line a muffins tin with paper liners or spray with nonstick cooking spray.

2. In a small saucepan, over low heat, warm your coconut oil until it's just melted.

3. In a medium bowl, whisk together flour, baking powder and salt. Stir in 3/4 cup shredded coconut. In a large bowl with an electric mixer, mix together coconut oil, yogurt, sugar, egg and vanilla. Stir dry ingredients into wet ingredients until just combined. Fold in chopped almonds. Using a large scoop (3 tablespoons), divide batter among prepared muffin wells and sprinkle the top with remaining 1/4 cup shredded coconut.

4. Bake in preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Transfer muffins to a rack and let cool.


- I found that these muffins were best served the day they were made. However, they will keep in an airtight container at room temperature for up to 3 days.

- I used Blue Diamond Toasted Coconut Almonds. They're so delicious and perfect for snacking.

Adapted from Smitten Kitchen

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!

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  1. Georgina says:

    I made these last weekend and toasted both the coconut and the almonds, mixing both in the batter AND sprinkling on top. I also added dark chocolate chips which made these not so healthy but they were GOOD :) I couldn’t find any coconut yogurt so I used plain and that worked just fine.

  2. Risa says:

    I am a coconut nut – these are sooo on the menu!

  3. Emily @ Life on Food says:

    Oh my yum!!! I love coconut. These look like heaven.

  4. Chloe @ foodlikecake says:

    Those look delicious and super full of coconut. I have to make these soon!

  5. Tiffany says:

    Yummy! These pictures make me want to go make a batch right now. :)

  6. Jamie says:

    I made these yesterday morning and was a little worried when the batter was definitely a dough and I couldn’t really stir it. My husband LOVED these and all day kept talking about how unique the texture was. I know I was looking forward to breakfast today so I could eat another one. I had some chocolate covered coconut almonds from Costco, chopped them up and put them in half the muffins. They were yummy! Thanks for a yummy recipe!

  7. Jackie Prange says:

    Thanks for sharing this recipe! I look forward to trying these. I recently started a blog myself, based off of a Muffin cookbook my Grandmother published in the 80s.My cousin re-published the cookbook a few years ago and I’ve decided it would be nice to put her recipes online. I feature a new muffin recipe every week, I would love if you’d check it out and give me your feedback! Thanks so much

  8. Chelsea @chelseasmessyapron says:

    I’ve never had coconut almonds – they sound great! Love all the toasted coconut. Gorgeous photos!

    1. Jamie says:

      They are amazing – I’m slightly addicted! Thanks so much for visiting, Chelsea!

  9. Margaret says:

    These look amazing!!! I can’t wait to try them but I may use 1/2 butter instead of all coconut oil to cut down on the amount of saturated fat. Coconut oil has twice the saturated fat of butter and 20% more calories. I wish I didn’t love it so much! These will be delicious this weekend!!

    1. Jamie says:

      Let me know how that works out – I too love coconut oil a little too much! Thanks for stopping by!

  10. Kathy H. says:

    These look delicious, and I will definitely be making them! I’ve recently discovered coconut cashews from Trader Joe’s……so yummy! Thanks for sharing this recipe!

    1. Jamie says:

      Thanks for letting me know about the cashews! I’m headed to Trader Joe’s this weekend, so I will definitely be looking for them! :)