La Escuela.

Happy Monday y’all!
Can you smell the exhaust from the school buses? Yep, people, that’s right. It’s back to school time. I never thought I would be saying this, but today is my first day back to school…again. College…round DOS. You see, I just figured since I already have my Bachelor’s degree from a 4-year university, why not go get a better degree and spend more of my parent’s hard-earned money on school…again. Well, I guess they will thank me when I am supporting them. That will definitely be the day. 🙂 
Some people may not like the back-to-school feeling, but as a child, I loved it. I loved the smell of my elementary school…which was a mixture of old wooden desks and cafeteria grease. I loved buying new Lisa Frank notebooks with pictures of sparkling ponies and animated cats and dogs on the hardcover. I loved, loved, loved eating ice cream at lunch every. single. day. Oh, and I loved spending time in the nurses office every time I had a test. Most of all, I loved seeing my friends and teachers!
 Being in college for a second time isn’t going to be easy, but I am super excited to meet new people and get my butt kicked by some hard-core science classes. Oh yea! 
It’s not always easy to sit down and have a proper breakfast before school…I had a ton of toast, Cinnamon French Toast cereal, cream of wheat, brown sugar pop-tarts, and donuts as a child. So, muffins definitely seemed fitting for a breakfast on the go.
These muffins start with toasted coconut
surprise, surprise.

These are sooooo delicious. Like a cookie, and a muffin all in one!

I seriously could not step away from the cookie muffin batter.

Perfect for the taking…oh, and healthy too!

These babies are bursting with sweet raisins, that toasted flaky coconut, and oats.

They can only get better with a bit of butter on top.


Toasted Coconut Oatmeal Raisin Cookie Breakfast Muffins (GF):

1 c. rolled oats (I used gluten-free)
1/2 c. unsweetened, vanilla almond milk
1/3 c. raw granulated coconut sugar

1 egg
1/4 c. coconut oil, at room temperature.
1 1/2 t. pure vanilla extract

1/2 c. coconut flour
1/2 c. buckwheat flour
1 t. baking soda
1/2 t. salt
1/2 t. cinnamon
2 c. unsweetened, vanilla almond milk
1 c. unsweetened flaked coconut, toasted
1 c. raisins

1. Preheat the oven to 350 degrees F. Line a 12 c. muffin pan with cupcake liners.
2. Place the oats in a small bowl and cover with almond milk. Let the oats soak for about 10 minutes while you prep the batter.
3. In a large mixing bowl, whisk together the coconut sugar and the egg until smooth. Add the vanilla and coconut oil, whisking until the mixture is completely smooth.
4. Add the coconut flour, buckwheat flour, oat mixture, baking soda, salt, and cinnamon. Mix well.
5. Add the almond milk and mix until smooth.
6. Fold in the toasted coconut and raisins.
7. Pour two heaping tablespoons of the batter into each muffin cup.
8. Bake for 25-30 minutes or until a toothpick inserted into the center of each muffin comes out clean. The muffins will be slightly golden in color.
9. Serve topped with a bit of butter.

Note: I ran out of big muffin liners so I made mini-muffins using the rest of the batter, so I made about 12 big muffins and 18 mini-muffins. However, the recipe would normally yield 24 muffins.

Makes 2 dozen muffins.



  1. I always liked school, too! 😛

    Good luck with college, again! lol

    And these muffins look so delicious! I love that they’re also healthy!

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