Pre-heat oven to 350F and line a muffin tin with cupcake liners
In a bowl, mix together the coconut oil and cereal - then add in the rest of the ingredients
Let the batter sit for a few minutes
Pour the batter in the muffin trays and bake for 18-20 min, watching carefully so the tops of the muffins don't get too dark
Let the muffins cool on a wire rack and enjoy!
If you want to make a glaze, I mixed 1/2 cup of powdered sugar (or powdered Swerve) with 3 tbsp lemon juice (for a burst of tartness) or almond milk. This will leave you with leftovers which you can keep in the fridge and use to top homemade pancakes, waffles or brownies!