These are glorious! They are soft, fluffy, and contain both hints of coconut and vanilla. The dusting of cinnamon on top adds the perfect finishing touch.
And . . . well, if you’re looking to use up some of that leftover coconut milk that’s lingering in your fridge, this recipe is a fabulous idea! (It seems like most recipes that call for coconut milk rarely use the entire can!)
We are BIG fans of coconut oil and coconut flavor in my house. So, I was pretty darn sure we were going to LOVE these muffins. That being said, the coconut is not overwhelming here, but offers nice subtle notes that leave you completely satisfied. I use organic extra virgin coconut oil because it has a stronger coconut flavor and it’s a tad bit better for you than other forms of coconut oil. (If you’re looking for less coconut flavor, then use one that’s not organic and not extra virgin . . . but please make sure it’s non-hydrogenated as you’ll still want the health benefits of using the coconut oil.)
Now, let me just clarify that these muffins are not perfect from a nutritional stand point. However, they are healthier than most traditional muffins. They have less sugar, use a healthier fat, and more than half of the flour is whole wheat. I realize we are all at different places in our health journeys. For some, these could be the healthiest muffins you’ve made in years. For others, these might be considered a treat/dessert. Either way, I think these can find a way into the hearts of many of you, and luckily they are much more heart-healthy than the typical muffin (or donut, or pop-tart, or other crazy breakfast option you might grab).
Adapted from Mel’s Kitchen Cafe
2 large eggs
1/2 cup canned light coconut milk
1/2 cup lowfat buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut 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, milks, vanilla extract, coconut extract 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 over mix 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 over bake.
Serve warm or at room temperature.
Nutritional Information (Per Serving = 1 Muffin)
Fat: 8.8g (7g = Sat.)