2cups(240 g) white whole-wheat flour - If you don't have a kitchen scale, measure the flour by first whisking it in its container, then spooning it into a measuring cup, and leveling the top with a knife.
3Tbspcoconut flour - For a sweeter muffin, sub granulated sugar of choice.
4tspgaram masala - Tested with Frontier brand, specifically. TIP: Not sure yet whether you like garam masala? Cut the amount to 2 tsp, and add 1 tsp cinnamon.
1 ½Tbspgranulated sugar of choice, such as coconut, brown, or cane sugar
Instructions
Preheat oven to 375 degrees F. Lightly oil a 12-cup muffin pan, or use liners or a silicone pan to prevent sticking.
Whisk together the dry ingredients in a large bowl. In a medium-sized bowl whisk together the wet ingredients. Combine the topping ingredients (garam masala and sugar) in a small bowl, and set aside.
Pour wet into dry, and gently stir to incorporate. Do not overmix the batter (it's okay if it's a little lumpy).
Evenly divide the batter among the muffin cups. Sprinkle the tops with the sugar-spice mixture. Bake 17 to 20 minutes or until the centers are firm when lightly pressed.
Notes
Photos and nutrition information reflect muffins made with lite coconut milk.Store muffins in an airtight container in the refrigerator for up to 4 days.