Coconut Vanilla Muffins

These muffins have been on my list for awhile. We hosted a playdate this morning, which bought me an excuse to finally make them. They will be be made frequently forevermore in my house. I adore them. My girls devoured them, as did our little 1 year old guest. No butter. No shortening. Moist, delicate, fantastic. If you are scared of coconut, try these anyway. The flavor is really subtle.


Coconut Vanilla Muffins
-adapted from melskitchencafe.com (I used all all-purpose flour. She subs some whole wheat, and I didn't have any)

• 2 large eggs
• 1 cup canned coconut milk (I used light)
• 2 teaspoons vanilla extract
• 6 tablespoons coconut oil, melted
• 2 1/4 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup plus 2 tablespoons sugar
• Cinnamon and sugar for dusting (I mix a ratio of 4 parts sugar to 1 part cinnamon for my cinnamon sugar)

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 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. The batter should be lumpy. If you stir until smooth, you will regret it because your muffins will be tough. Divide the batter evenly among the prepared muffin tin. I like to use my 2 T. scoop for this. There's no mess that way. It took about 1 1/2 scoops (3ish tablespoons) per muffin to get it divided just right. Sprinkle lightly with cinnamon and sugar (or if you like cinnamon sugar as much as I do, sprinkle generously). Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Overbaking will be the death of these muffins. Don't do it.