Crispy Oat Coconut Muffins

Millville

MUFFINS:

1 cup plus 2 tablespoons all purpose flour

4 cups Cheerios, ground

¾ cup old fashioned oats

1 ¼ cups granulated sugar

1 ¼ teaspoons baking powder

¼ teaspoon baking soda

1 cup coconut flakes

½ teaspoon iodized salt

1 ¼ cups 2% milk

¼ cup sour cream

1/3 cup melted organic coconut oil

3 large eggs

1 teaspoon pure vanilla extract

CRISPY OAT CRUMBLE:

1/3 cup all purpose flour

1 1/3 cups Cheerios, roughly chopped

2 tablespoons coconut flakes

¼ teaspoon ground cinnamon

1 tablespoons granulated sugar

3 tablespoons unsalted butter, softened

Got frustrations? Take 'em out on a bag of Cheerios with a rolling pin.

Preheat the oven to 325F.

For the muffins: In a medium bowl, combine all dry ingredients. Add in all wet ingredients and stir until well incorporated. Reserve.

For the crumble: In a small bowl, combine all ingredients together until mixture resembles a crumb topping. Reserve.

Reservations.

Portion the muffin batter into 18 muffin cups and top evenly with crumble topping.

There's lots of topping to go around.

Bake for 28-30 minutes or until a toothpick inserted in center comes out clean.

Cheerios lookin' pretty good right now!

My Rating: 4/5 "Something made out of the world's blandest breakfast cereal has no right to taste this good. These come out wonderfully moist, though, because hooray for coconut oil. There's a nice amount of sweetness - it's pleasant without being chewable diabetes. The crumble stuff on top has a kind of stale texture, but it's not too bad and it's a good variation from the muffin itself. Fun to make, fun to eat!"