Coconoat Muffins {Dairy-Free}

I’ve passed the giant tub of virgin coconut oil at Costco for a couple months now. 

Every time I stop…. I read the label.

I think about it for a millisecond or two or until the baby wakes me out of my stupor by chucking a Cheerio at me, and then I keep walking thinking there is no way I will ever use that much coconut oil.

Then a couple weeks ago we made a pilgrimage to Trader Joe’s. You know, just a short five hour drive to pick up a few things, and they had a much more reasonable-sized jar of coconut oil sitting on the shelf—16 ounces of coconut oil is something I can commit to.

I want you to guess how long it took me to use that jar. Not 2 weeks, not 1, nope….3 days. That jar was gone in 3 days. I don’t know why in all those trips to Costco it never dawned on me that coconut oil is the exact ingredient I need for all me dairy-free baking.

Sooooo much more flavorful than Crisco, so much better for you than lard, okay, also sooo much better for you than Crisco, with all the properties of butter. You can officially put me in the category of kind of, sort of, getting with the program. 

If you haven’t guessed already, I indeed bought that giant tub of coconut oil and made a pretty awesome Banoconut Cake with Coconut Frosting (recipe to come) for the baby’s first birthday, not to mention these intensely coconutty muffins several times. I hear it’s perfect for popcorn, stir-fry, and slathering on your legs in the summer to get that sexy glimmer that you will notice on all celebrities on TV (but let’s do that last one at night time only ladies, coconut oil is no substitute for sunscreen).

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Coconoat Muffins {Dairy-Free}

Yield: 12 Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

It is very helpful to have all your ingredients at room temperature to keep the melted coconut oil from firming up, making the batter really hard to stir.

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1/2 cup granulated sugar
• 1/4 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1 cup rice milk, room temperature (you can use any kind of milk here, rice milk makes it dairy-free)
• 1/2 cup virgin coconut oil, melted
• 1 large egg, room temperature
• 3/4 cup unsweetened flaked coconut

Instructions

1. Heat oven to 375°F and arrange a rack in the middle. Grease 12 muffin cups or line them with paper liners.
2. Combine flour, oats, sugar, whole wheat flour, baking powder, salt, and nutmeg in a medium bowl.
3. Whisk together milk, coconut oil, and egg in a large bowl. Add dry ingredients all at once to the wet ingredients and stir until just moistened. Fold in coconut.
4. Evenly divide batter between the muffin cups and bake until firm to the touch and a toothpick inserted in the center comes out clean, about 20 minutes. Let cool in the pan for about 5 minutes, then transfer to a wire rack to cool.
5. These muffins are incredible warm, but keep well in an airtight container at room temperature for up to 4 days.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 163mgCarbohydrates: 27gFiber: 2gSugar: 11gProtein: 3g

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