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coconut muffins with pumpkin seeds and almonds

Coconut Muffins

Vanilla-coconut muffins with pumpkin seed and almond topping.
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Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Course Breakfast
Servings 6 muffins

Ingredients
  

  • 1 cup baking flour
  • 1/2 cup sugar
  • 1/2 cup coconut milk
  • 1 egg
  • 2 tbsp butter
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 2 tbsp pumpkin seeds
  • 2 tbsp shaved almonds

Instructions
 

  • Put oven on 350 and mix dry ingredients together in a bowl.
  • Melt the butter and add to the dry ingredients, along with the coconut milk and vanilla. Crack the egg in and stir until everything is evenly mixed.
  • Pour into muffin tin and bake for a little more than halfway through.
  • Remove and put the nut and seed topping on each muffin. They should still be slightly undercooked so that the topping sinks in somewhat.
  • Place back in the oven and cook for the remainder of the time. When done cool for about 5 minutes before eating.

Notes

I used almond flour to bake my muffins because I wanted them to be gluten free, but you can choose a different kind if you prefer. Toppings are optional.