I was recently given the book, Healthy Breakfast Recipes, from the author, Alissa Carter. It's the perfect cookbook for me-- there are a lot of different options, including sweet and savory.  I made these quick and delicious muffins, which I adapted from a loaf recipe in the book. If you like coconut, these are the muffins for you. Here's the recipe:

BLUEBERRRY COCONUT MUFFINS
yield: 5-6 muffins

1/2 cup coconut oil (can also use melted butter)
2/3 cup (65 g) desiccated coconut
1/4 cup (30 g) ground flaxseed
3/4 cup egg whites (can also use 4 eggs)
1 Tbsp greek yogurt
1 tsp baking powder
a pinch of salt
2 tsp jam (I used apricot)
handful of frozen blueberries

Grind the coconut in a food processor until fine.

Combine coconut, egg whites, ground flaxseed, yogurt, baking powder, salt, and jam in a bowl until well mixed. Pour in the coconut oil (or butter).

Let batter thicken for about 10 minutes.

Grease muffin tin (or use liners) and pour in mixture. Top each muffin with a few frozen blueberries (or fresh, if it's summer).

Bake at 350 degrees for about 20 minutes, until golden.