These are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.
These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!! It’s hard to eat just one…you’ll want seconds..or thirds, or maybe more.
Ingredients
- 1 1/2 cup whole wheat flour*
- 1 1/2 cups oat flour*
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon + 1/4 teaspoon baking powder
- 2 eggs
- 2/3 cup coconut oil*
- 1 1/4 cup milk*
- You can sub in all purpose flour,butter and just reduce milk to 1 cup.
- Coating:
- 2 1/2 sticks butter melted
- 2 1/4 cup sugar
- 4 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees
- Grease a mini muffin/cupcake pan.
- In a bowl,using a whisk,stir together flours,salt,baking powder and set aside.
- In a separate bowl,whisk together coconut oil with sugar. Add the eggs and mix.
- Stir in flour mixture alternately with milk. (one third flour,one third milk...)
- Divide batter evenly among mini muffin/cupcake cups.
- Bake for 13-15 minutes.
- Prepare coating.Combine sugar,cinnamon,and nutmeg in deep dish or bowl.melt butter.
- When done baking, dip the warm muffins in the butter,coating well.Then roll muffins in the cinnamon nutmeg sugar mixture to coat well.
They look yummy Nadia! With cup of coffee in the morning!!!
Thank you for the coconut idea! I usually made these with butter, but, can’t wait to make it with coconut. Your recipes are always so tasty. Thank you!!