1 cup almond milk (original recipe ⅔ cup whole milk
2 eggs (original recipe 1 egg)
⅓ cup coconut oil, melted
½ teaspoon coconut extract
¼ cup flaked, unsweetened coconut TOPPING:
¼ cup coconut sugar
¼ cup flaked, unsweetened coconut
1 tablespoon dairy-free butter, softened (I usedthis)
½ teaspoon ground cinnamon
Preparation Instructions
Preheat oven to 375˚ Line muffin tray with muffin papers.
In a medium mixing bowl combine the flours, sugar, baking powder and salt.
In a small mixing bowl whisk together the almond milk, egg, oil and extract.
Combine the wet and dry ingredients and mix until smooth, then fold in the coconut.
Divide the batter evenly between the muffin cups.
Make the topping by combining all the topping ingredients, using your fingers to work the "butter" in evenly. I tried using a fork but with the coconut in there it just wasn't working so I switched to my fingers and was able to really break it down to where it looked just like sand from Florida with some coconut mixed in :). Divide the topping evenly between each muffin.
Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for a few minutes and then serve warm!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/11/coconut-muffins/