Coconut Milk Muffins

How we make it.

2 cups whole wheat flour
1 cup raw sugar
1 tablespoon baking powder
1 tablespoon cinnamon
1/2 teaspoon Kosher salt
1 1/2 cups unsweetened coconut milk (1-13 ounce can)
2 eggs, beaten
1/4 cup chia seeds
1 teaspoon raw sugar
1/4 teaspoon cinnamon

Preheat oven to 350 degrees and line a muffin pan with 12 muffin cups. In a large bowl, whisk together flour, sugar, baking powder, salt and cinnamon. In a small bowl whisk together coconut milk and eggs until combined. (Coconut milk always comes out of the can separated into solid and liquid so just whisk it back together until a creamy consistent liquid.) Add wet ingredients to dry, whisking until just combined. Then stir in chia seeds, switching to a rubber spatula to combine everything together. Pour batter into your muffin pan, as evenly as you can in each muffin cup. Combine teaspoon of sugar with 1/4 teaspoon cinnamon and sprinkle over the top of the muffins. Bake for 20 minutes or until toothpick comes out clean. 

Why we make it.

I make muffins because I have muffins - hungry little people always reaching for junk food and begging for bacon. Making simple, wholesome muffins to keep them out of the trash food has become a soothing ritual. You only really need a couple kinds up your sleeve. We've done banana and pumpkin ad nauseum by now, so I thought I'd try a simple cinnamon. Instead of using oil and milk, I tried a can of coconut milk as that special pantry ingredient. The result is great. These muffins are spongey and springy, wholesome in the full fat way, and unapologetically sweet. Toothily constructed with whole wheat flour and imbibed with the subtle crunch of chia seeds to add that superfood touch, Coconut Milk Muffins are a great addition to the easy breakfast repertoire. That's why we make 'em.