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Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

  • 2 large eggs
  • 1 cup canned coconut milk, light or regular
  • 2 teaspoons vanilla extract
  • 6 tablespoons coconut oil, melted
  • 1 ¼ cups (178 g) white whole wheat flour
  • 1 cup (142 g) unbleached all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup plus 2 tablespoons sugar
  • Cinnamon and sugar for dusting

Instructions 

  • 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.
  • Serve warm or at room temperature.

Notes

Cinnamon + Sugar: I have a small shaker of cinnamon and sugar in my spice cupboard so I didn't measure out how much of the dusting mixture I actually used but it was a very light sprinkle on top of each muffin.
Milk: also, you could experiment with other types of milk. I happened to have some leftover canned coconut milk in the refrigerator to use but dairy milk, almond milk or refrigerated coconut milk might work as well (you'll lose some of the mellow notes of coconut by subbing in another type of milk).