I spend a lot of time on food blogs, because I love to look at what others create and the beautiful pictures they take. I have to admit though that I tend to judge a book by its cover. But that’s how I find my baking inspirations. It just drives me crazy when I am loving the recipe but there is no picture to go along with it. That’s why me and food blogs get along so well- they always have pictures, sometimes there are even step-by-step pictures. I know I shouldn’t let the pretty pictures fool me, but I think that’s all of us. Our stomachs may say “no more”, but our eyes always ask for another helping.

So yesterday I went on one of my favorite food blogs called smittenkitchen and since I haven’t been on it for a long time I had a lot of recipes to drool over. What caught my eye was this yummy double coconut muffins recipe. They looked beautiful and seemed perfect for breakfast. The recipe called for coconut oil which I have yet to try so it’s now on my to bake-with-list. I substituted the coconut oil with 1 stick of unsalted butter. I also used two large ripe bananas instead of the yogurt. The substitutions I made caused the muffins to be on the less sweet side so feel free to add more sugar if you like your muffins sweeter. A great tip is to use an ice cream scoop to fill your muffin cups- it helps the muffins bake evenly.  I loved the recipe so much I am going to have to experiment with it some more. I’m thinking chocolate coconut muffins next.

Get the recipe: http://smittenkitchen.com/2012/02/double-coconut-muffins/#more-8175