Coconut Cornbread Muffins

1 cup cornmeal

3/4 cup all-purpose flour

1/4 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 cup coconut milk, beverage-style

3/4 cup plain Greek yogurt

1/3 cup coconut oil, melted

2 large eggs

3/4 cup unsweetened shredded coconut

1. Preheat oven to 400 degrees F. Lightly grease or line a 12-cup muffin pan, and set aside. 
2. In a large mixing bowl, combine dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir to combine. 
3. In a medium bow, whisk together wet ingredients until well combined: coconut milk, Greek yogurt, coconut oil, and eggs. 
4. Pour wet ingredients into dry ingredients, and stir until combined. 
5. Scoop or spoon batter into each well of the prepared muffin pan, filling each one about two-thirds full. 
6. Sprinkle each muffin with a pinch of shredded coconut.
7. Bake muffins at 400 degrees for 15-17 minutes. Coconut should be golden brown and toasted when done. Remove from the pan from the oven and let the muffins cool in the pan for 10-15 minutes, then transfer to a wire rack. 
8. Serve warm with butter and honey, or cool completely and store in an airtight container for up to 3 days.