Triple Coconut Crunch Muffins

Preheat the oven to 375 F and line 4 cups in a muffin pan with liners.

In a small saucepan over low heat (or you can also do this in the microwave), melt the coconut oil gently. Once melted remove from heat, stir in the coconut milk, sugar and egg. Stir very well to combine.

Next, sprinkle the flour, baking powder, salt and millet over the wet mixture. Stir gently to combine (do not over mix).

Divide the batter between the 4 muffin cups and sprinkle 1 tablespoon of coconut on top of each muffin.

Bake for 18-20 minutes, or until a toothpick inserted in the center of one comes out clean. Serve warm. They will keep for 2 days wrapped at room temperature.