In a large mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. If the mixture is not yet at room temperature, wait for a few additional minutes, then add the coconut oil. (If the wet ingredients are much colder than the coconut oil, the oil will resolidify and not incorporate properly.)
Place a rack in the center of your oven, then preheat the oven to 375 degrees. Lightly coat a muffin tin with nonstick cooking spray or line with paper liners. In a small bowl, melt the coconut oil, then set aside to cool to room temperature.