2 eggs1 cup canned coconut milk
1/4 cup sour cream
2 tsp. vanilla
1 tsp. coconut extract
6 Tbl. melted coconut oil
2/3 cups sugar
1-3/4 cups flour
1/2 cup whole wheat flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup coconut
More coconut and sugar for topping muffins before baking
Pre-heat oven to 350 degrees. This will make 2 pans of mini-muffins.
Whisk together eggs, coconut milk, sour cream, vanilla, coconut extract, and melted coconut oil.
In separate bowl, stir together sugar, flour, whole wheat flour, baking soda, baking powder, and salt. Gently fold two bowls together and add 1/3 cup coconut. Scoop into mini-muffin pans. Before baking, sprinkle tops with additional sugar and a pinch of coconut. Bake for 12-13 min.
