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35 minutes
4
Adjust servings
Yields 12 muffins
dairy-free
gluten-free
(?)
Has gluten from:
white whole wheat flour
all-purpose flour
baking powder
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
vegan
(?)
Not vegan due to:
egg (large)
granulated sugar
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white whole wheat flour
all-purpose flour
baking powder
granulated sugar
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
whole
 
1
cup
from the can.
 
2
tsp
 
6
tbsp
melted.
 
1 1/4
cups
 
1
cup
 
2
tsp
 
3/4
tsp
 
1/2
cups
 
1
tbsp
 
1
tsp
plus more for dusting.
 
 
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PREPARATION
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, cinnamon, shredded coconut, 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 just combined. Don’t overmix 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.
5.
Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon.
6.
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 overbake.
7.
Serve warm or at room temperature.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 1055
Protein 12.0 g
Carbohydrates 63.5 g
Iron 2.40 mg
Fiber 8.72 g
Calcium 77.5 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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