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

Instructions

1. Watch how to make this recipe.
2. Special equipment: two 24-cup mini muffin tins or four 12-cup mini muffin tins; mini muffin liners and a small cookie scoop
3. Preheat the oven to 350 degrees F. Prepare two 24-cup mini muffin tins with muffin liners.
4. In a medium bowl, combine the flour, baking powder, baking soda and fine salt. Set aside. In a bowl of a stand mixer fitted with the paddle attachment, add the coconut sugar and oil. Beat on high until well combined, about 4 minutes. Add the eggs one at a time, beating after each addition. Add the yogurt and almond extract and beat on medium-low to incorporate. With the mixer on the lowest speed, add the dry ingredients, and mix just until the batter comes together. Fold in the cherries and 1/2 cup of the coconut.
5. Using a small scoop, fill the prepare muffin tins about three-quarters of the way full. Sprinkle the remaining coconut over the muffins. Bake until a toothpick comes out clean and the coconut is toasted on top, 10 to 15 minutes. Place on a wire rack to cool for 10 minutes before serving.