LET'S EAT: VANILLA COCONUT MUFFINS

Vanilla Coconut Muffins (with chocolate chips)

I found this recipe when looking for an easy on the go breakfast that didn't have too many calories, but also wasn't boring or tasteless (see: bran muffins). And I can definitely say these are most appropriately eaten for breakfast. Although they taste good, the flavor isn't overly sweet or exciting, but just a nice way to get your day started. Speaking of, let's get this recipe going. 

Before I get too far, you'll notice that I added chocolate chips, which I did not do the first time around. I was not a fan, but my roommate said he liked the chocolate chips, so my advice would be to try it both ways and decide for yourself. 

Most of the ingredients

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
• Chocolate chips (these are optional)

*Disclaimer: Coconut oil does not taste like coconut. It's just another oil. So you can substitute with cooking oil (vegetable, etc) instead. The only reason I'm using coconut oil is that I didn't know this the first time I made this recipe, so I still have leftover. If you're into that oil pulling fad, you may have some on hand. If not, substitutions are perfectly acceptable.

Wet ingredients combined

The wet ingredients poured into the "well" in the dry ingredients

PUTTING IT ALL TOGETHER:

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 combined. Don't over mix, the ingredients combine easily so stop stirring when the dry ingredients are fully incorporated. 
5. Add chocolate chips if desired by folding them in with a couple of stirs.
6. Divide the batter evenly among the prepared muffin tin. 
7. 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.
8. Sprinkle lightly with cinnamon and sugar.

Stirring in the chocolate chips

Right before baking

 Enjoy!

What do you think? Any changes you would make? Let us know in the comments!