Tropical Traditions - Recipe - Light-as-a-Feather Breakfast Muffins

Light-as-a-Feather Breakfast Muffins

Coconut Breakfast Muffins Recipe Photo

Recipe prepared by Sarah Shilhavy
Photo by Jeremiah Shilhavy

1/3 cup Gold Label Virgin Coconut Oil
½ cup organic whole sugar
1 egg
1¼ cups flour or 1 cup regular flour and ¼ cup coconut flour
1½ teaspoon baking powder
½ teaspoon Himalayan salt
¼ teaspoon ground nutmeg
½ cup milk
3 tablespoons butter - melted
1 teaspoon cinnamon
1/3 cup organic sugar
Shredded coconut (optional)

In a large mixing bowl cream the oil, sugar and egg. In a separate bowl combine the flour, baking powder, salt and nutmeg. Add the flour mixture to the creamed mixture in increments alternating with the milk.

Fill 8-10 greased muffin cups to about 2/3 full. Bake at 325 degrees for 20-25 minutes, or just until golden. Let cool for 3 minutes.

While cooling, mix cinnamon organic sugar and melt the butter. Roll the tops of the muffins in butter and then in cinnamon sugar mixture and sprinkle the shredded coconut on top, if desired. Enjoy!

Recipe submitted by: Shelly, Upland, IN

lightasafeather-breakfast-muffins Untitled

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I wonder how these would taste if you cut the oil to half butter. Has anyone tried it?

# Posted By Sarah | 2/24/08 10:35 PM

Love these muffins! So light, sweet, with a nice touch of nutmeg....'nuff said.

# Posted By Sarah | 7/23/08 5:00 PM

These were great! I used sucanat instead of "regular" organic sugar and home ground wheat flour and coconut flour. I will be making these again!

# Posted By Susan | 7/29/10 6:49 PM

Mmmm - these are good! Like Susan, I made these with freshly ground flour (soft wheat/pastry flour), coconut flour, & sucanat. Next time I think I will make them with 2 eggs to give them a little more lift due to the whole wheat flour. However, the flavor is outstanding, and they are really easy to pull together and make! As we say in my house, this one is a "do again"!

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