white whole wheat flour all-purpose flour baking powder
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
egg (large)
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
white whole wheat flour all-purpose flour baking powder granulated sugar
This recipe has no customizations.
Nutrition to Note
This recipe has Calories as 52.7% and Fat (total lipid) as 65.0% (as a percentage of RDA).
You may need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 7.8% of RDA
• Calories: 52.7% of RDA
• Carbs: 23.1% of RDA
• Fat (total lipid): 65.0% of RDA
• Fiber: 31.1% of RDA
• Fructose: 0.0% of RDA
• Protein: 10.7% of RDA
• Sodium: 37.7% of RDA
• Sugar: 39.6% of RDA
• Vitamin A (IU): 4.7% of RDA
• Vitamin B6: 22.9% of RDA
• Vitamin C: 2.3% of RDA
• Iron: 12.7% of RDA
• Magnesium: 15.0% of RDA
• Manganese: 15.7% of RDA
• Niacin: 5.3% of RDA
• Potassium: 15.0% of RDA
• Zinc: 8.3% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
2.
In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, shredded coconut, and coconut oil.
3.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.
4.
Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don’t overmix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
5.
Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon.
6.
Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don’t overbake.
7.
Serve warm or at room temperature.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1055
Protein 12.0 g
Carbohydrates 63.5 g
Iron 2.40 mg
Fiber 8.72 g
Calcium 77.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
