I’m never too hungry right when I wake up in the morning, but when I know I have homemade muffins waiting for me, that’s a different story. These muffins are perfect because you can add whatever fruits or nuts or oats you desire and they will be always be tasty. I took this recipe from Clean Eating Recipes and jazzed it up a bit with the fruit around my kitchen.
- 1/3 Cup Trader Joe’s Turkish Honey
- 2 Eggs
- 1 Cup Coconut Milk
- 1 tsp Lemon Juice
- 1/2 Cup Coconut Oil melted
- 1 1/2 Cups Whole Wheat Pastry Flour
- 1 1/2 Cup Oat Flour
- 4 tsp Baking Powder
- 1/2 tsp Cinnamon (and maybe a dash of nutmeg!)
- 1/2 tsp Peruvian Pink Salt from Try the World
- 1/2 cup of fresh Blueberries
- 1/2 cup of fresh Raspberries
- 1/4 cup of chopped ripe Banana
Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined – do not over-mix.
Fold the blueberries, raspberries, and banana into the batter.
Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
Bake in the preheated oven for 18-20 minutes or until tops are set.
Let cool for 5 minutes and remove from pan. Store in an airtight container.
I hope you enjoy and let me know what you ended up adding to them! 🙂