Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins

This breakfast recipe, Cinnamon and Sugar Dusted Coconut Vanilla Breakfast Muffins, leans on eggs, canned coconut milk and vanilla extract. It makes 12 muffins and takes about 35 minutes.

• Yield 12 muffins
• Ready in 35 minutes
• Prep 15 minutes
• Cook 20 minutes

Ingredients

• 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

Instructions

1. 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).
2. In a medium bowl, whisk together the eggs, milk, vanilla and coconut oil.
3. 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.
4. 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.
5. Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
6. 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.
7. Serve warm or at room temperature.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.