I love coconut and there's some evidence that coconut oil might have better fats than butter. Truthfully, I just love the flavor. You can subsitute an equal amount of vegetable oil if you don't have coconut oil, but you won't get that subtle, yummy coconut flavor.
Coconut oil is generally solid at room temperature, so just pop it in the microwave for a few seconds to liquify it.
Combine the wet ingredients.
Combine the dry ingredients.
This is a fairly thick batter, so I use a cookie batter scooper to transfer the batter to the oiled muffin tin.
Bake at 350 for 15-20 minutes, until golden brown.
Eat them while they're still warm.