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I love coconut, like really really love anything coconut. So I had to come up with a coconut muffin recipe. After experimenting and failing a couple of times I finally perfected this recipe!

Kitchen tools needed

• Cupcake Pan (12 cup)
• Cupcake liner
• Large mixing bowl
• Small bowl
• Whisk
• Measuring cup
• Measuring spoons
• Toothpicks

Ingredients

• 1 cup- Oatmeal
• 2 cups–All Purpose Flour
• 2 tsp- Baking powder
• 1/2 tsp- Cinnamon
• 1/4 tsp- Salt
• 1 cup- Shredded coconut
• 1 – Large eggs
• 1/2 cup + 2 tbs- Agave
• 2 tsp- Vanilla extract
• 6 oz- almond milk ( can substitute with any other milk)
• 5 tbs – Coconut oil melted ( can substitute with olive oil)

1 tsp = 5ml
1 tbs = 15ml
1 cup = 240ml
1 oz = 30ml

Instructions

Preheat the oven to 400 F°

In a large bowl mix oatmeal, flour, baking powder, cinnamon, salt (do not mix in the shredded coconut, leave that aside).

In a separate bowl mix the eggs, agave, vanilla extract, and almond milk (do not mix in the coconut oil).

Add egg, agave, vanilla extract, Almond milk mixture to the oatmeal, flour, baking powder, cinnamon, salt mixture.

Mix well.

Pour the oil and the shredded coconut and gently fold it in the mixture.

Scoop out mixture evenly into lined muffin pan

Bake for 15-20 minutes or until toothpick comes out clean

Let cool for a few minutes and enjoy!

This is a great way to bond with your little ones.