Coconut Spice Muffins

Note: Despite the fiber-filled oats, these really don’t count as healthy because of the butter. But feel free to do a part butter/oil, part applesauce or ripe banana combination to cut out some fat!

1. Preheat oven to 375 F.

2. For the muffins: Combine the rolled oats and brown sugar in a large bowl. Next add in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix well.

In a separate bowl, combine coconut milk, eggs and vanilla extract. Once butter has cooled, add that into the bowl and stir to incorporate.

Pour the wet milk mixture into the dry oats mixture and stir by hand until just combined. Never over-mix your muffin batter!

Place muffin liners into an 8-count jumbo (or 12-count regular size) muffin tin, and fill each about ¾ full.

3. For the topping: In a small bowl combine chopped nuts, brown sugar, white sugar and cinnamon. Sprinkle each muffin top with the nutty sugar mix before you stick them in the oven.

While the muffins are baking, grab a small skillet and add the coconut. Give the shredded coconut a quick toast to golden brown on medium heat over the stove. Or, place it on a baking sheet and toast it in the oven with your muffins. If you do this, make sure to watch it closely and remove it from the oven when golden.

4. Bake the jumbo muffins about 20 minutes, or until golden. (For regular ‘ol standard size muffin tins, baking time will be 12-15 minutes). Let the muffins cool 5 minutes before removing from pans.

5. Finally, top with toasted coconut!