Sprinkle the tops of each muffin with turbinado sugar (optional).
Bake at 375 degrees F for 20-25 minutes, or until toothpick inserted into center comes out clean.
Storage: These muffins can be kept at room temperature in an airtight container for 5 days. They can be frozen in an airtight container or bag for up to 3 months.
Not a fan of coconut oil? Extra-virgin olive oil can be used instead. Substitute the same amount.
Honey Substitute: You can also use brown or white sugar, or maple syrup, instead of honey.
You can use frozen berries for this, but keep in mind, it's likely that the muffins will be more colored blue/purple.
To make them gluten-free: you can use a gluten-free flour mix substituted with a 1:1 ratio (I have not tried this personally, but I have readers who have substituted with no problem).
For a dairy-free version, use your favorite dairy-free yogurt.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.