Muffins are a pretty big deal around our home ~ and while lately we have been leaning towards these Grain Free Pumpkin Chocolate Chip Muffins, we broke away from the norm with these delicious Coconut Milk Muffins as our way of giving thanks.
As much as we love a yummy muffin with a hint of cinnamon sugar, we have plans for these… it’s the season of sharing, and what better way to share than to drop off baked goods to watch others revel in the flavor – right?
Today we are dropping off 2 dozen Coconut Milk Muffins at the fire station that is just up the street ~ yesterday, we saw them working feverishly at a nasty accident in the intersection on our way back from school.
We sat in that accident for what seemed like forever, and were eventually re-routed through a different area of town because the damage to the cars was so tremendous.
My boys watched the firefighters and police officers taking care of the mass glob of traffic, while trying to help those injured and my ten year old daughter remarked “mom, do firefighters work every day?” That they do… and there is always someone at the station…
Which prompted her to suggest that we take them some food, as a way of saying thanks. I couldn’t think of a better reason to make these muffins than that very opportunity to watch my kids walk in and drop them off this afternoon – which is exactly where they are going.
- 1 vanilla bean, cut lengthwise and the bean scraped out
- 1 tsp vanilla extract
- 2 eggs, room temperature
- 6 Tbsp coconut oil, melted
- 1/2 C. organic cane sugar
- 2 1/4 C. all purpose, organic unenriched flour
- 1 can organic coconut milk (we use Native Forest)
- 2 tsp baking powder
- 1/2 tsp salt
- Optional: 2 drops Cinnamon Bark Vitality Essential Oil (we use Young Living)
- cinnamon and sugar for dusting the tops
- Preheat the oven to 425 degrees F and line your muffin tin with liners or wipe out the cups with a little coconut oil.
- Cut the vanilla bean lengthwise and scrape out the vanilla. Combine with the coconut oil, eggs,, coconut milk and sugar and mix well.
- Add the baking powder, flour and salt and mix just until combined. Avoid over mixing as it will make the muffins more dry.
- Add the optional essential oil.
- Pour into your greased muffin pan and sprinkle with a little cinnamon sugar.
- Pop in the oven and bake for 5 minutes at 425 degrees F (it will help them get that high dome top). Then reduce the temp to 350 and bake for an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Remove and let cool for 5-10 minutes before serving.
- Feel free to substitute another tsp of vanilla extract in lieu of the vanilla bean. Recipe can be doubled successfully.