Coconut cinnamon muffins from Mel's kitchen cafe! So amazing!!!!
- 2 large eggs
- 1 cup canned coconut milk (light or regular)
- 2 teaspoons vanilla extract
- 6 tablespoons coconut oil, melted
- 1 1/4 cups white whole wheat flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup plus 2 tablespoons sugar
- Cinnamon and sugar for dusting
- Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
- In a medium bowl, whisk together the eggs, milk, vanilla and coconut oil.
- In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don't overmix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
- Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
- Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don't overbake.
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