Heart Healthy Whole Wheat Muffins

My kiddos started back to school this week! At first I thought I would jump for joy with all this “free time” I would have… But secretly I miss those little people! I still have little Miss Tatum at home to keep my company. But for the most it is pretty dang quiet around here between 11:30-3 (Boston is in afternoon Kindergarten) But don’t worry I’m sure I’ll adjust just fine and start to relish this little window of quiet bliss…
With the kiddos back in school, I needed a strong and healthy breakfast… I remembered a super yummy whole wheat muffin recipe I had stumbled upon awhile back… When I went back to the blog I had found it on I forgot how much sugar and oil was in  the original recipe so I decided to give it makeover and make it a little more healthy for my little people.

Heart Healthy Whole Wheat Muffins
Makes 24-30 Muffins
Adapted from Addictive Allens

1 Cup Coconut Oil — Melt slowly in microwave in 30 sec increments at 70% power
1 Cup 1% Milk
2 eggs
1 tsp vanilla
1 tsp almond extract
1 1/2 cups honey
4 cups whole wheat flour – (best if you grind your own) but store bought is fine as well
2 tsp baking soda
1 tsp salt

Combine dry ingredients in bowl and set aside. Mix wet ingredients in mixer then slowly add in dry ingredients. Pour batter into prepared cup cake liners (fill 3/4 full) Bake at 350 for 15 minutes

Then Enjoy!!