Preheat oven to 350ºF and center a rack in the oven.

Prepare muffin pan. I used a 24-well mini muffin pan and brushed with coconut oil.

Sift malted milk powder, flour and baking powder into a medium bowl.

In a smaller bowl, light whisk together the coconut milk, oil, egg and vanilla beans.

Pour the wet mixture onto the dry and use a wooden spoon or spatula to combine.

Use a small ice-cream scoop to distribute batter among the muffin pan.

Bake for 20 minutes. Remove from oven and allow to cool in pan on a wire rack for a few minutes. Remove from pan and enjoy while still warm.