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.