Preheat the oven to 350 degrees F (180 degrees C).
All-Purpose Flour (1 3/4 cups)
Dark Brown Sugar (3/4 cup)
Baking Powder (1 Tbsp)
Flaxseeds (1 Tbsp)
Ground Cinnamon (1 tsp)
Ground Mahlab (1/4 tsp)
Salt (1 pinch)
together in a large mixing bowl.
Milk (1 cup)
Coconut Extract (1/2 tsp)
together in another bowl.
Pour the wet ingredients into the dry ingredients and whisk it all together until it is a smooth batter. Switch to a spatula and fold in the
Unsweetened Shredded Coconut (1/2 cup)
Granola (1/2 cup)
Into each well of a 24-well mini muffin tin sprayed very generously with
Coconut Oil Cooking Spray (as needed)
scoop enough batter to pretty much fill them to the top. Bake them for 15-20 minutes, until they are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool for 5 minutes, then turn the tin out onto a cooling rack to let them cool completely.
Serve immediately and store any leftovers in an airtight container for up to 2 days. Enjoy!