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Note: Despite the fiber-filled oats, these really don't count as healthy because of the butter. But feel free to do a part butter/oil, part applesauce or ripe banana combination to cut out some fat!
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1. Preheat oven to 375 F.
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2. For the muffins: Combine the rolled oats and brown sugar in a large bowl. Next add in the flour, baking powder, baking soda, salt, cinnamon and nutmeg and mix well.
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In a separate bowl, combine coconut milk, eggs and vanilla extract. Once butter has cooled, add that into the bowl and stir to incorporate.
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Pour the wet milk mixture into the dry oats mixture and stir by hand until just combined. Never over-mix your muffin batter!
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Place muffin liners into an 8-count jumbo (or 12-count regular size) muffin tin, and fill each about 3/4 full.
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3. For the topping: In a small bowl combine chopped nuts, brown sugar, white sugar and cinnamon. Sprinkle each muffin top with the nutty sugar mix before you stick them in the oven.
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While the muffins are baking, grab a small skillet and add the coconut. Give the shredded coconut a quick toast to golden brown on medium heat over the stove. Or, place it on a baking sheet and toast it in the oven with your muffins. If you do this, make sure to watch it closely and remove it from the oven when golden.
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4. Bake the jumbo muffins about 20 minutes, or until golden. (For regular 'ol standard size muffin tins, baking time will be 12-15 minutes). Let the muffins cool 5 minutes before removing from pans.
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5. Finally, top with toasted coconut!
