Lemon Coconut Muffins

Preheat oven to 425ºF. Lightly spray a 12-cup muffin tin with nonstick spray and set aside.

In a large bowl, rub lemon zest and granulated sugar together with your fingers until sugar is lightly yellow and fragrant. Add the coconut, flour, baking powder, baking soda and salt and stir to combine.

In another bowl, whisk together egg, coconut oil, yogurt, milk, vanilla and lemon juice. Pour mixture into dry ingredients and stir until just combined. The batter will be thick.

Fill muffin cups with batter, dividing it between the 12 cups. They will be almost full. Sprinkle tops with coarse sugar and more shredded coconut if desired.

Bake for 22–24 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the muffin tin for 5–10 minutes before removing to a wire rack to cool completely. Muffins keep well in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.