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Golden Coconut Almond Muffins

Golden Coconut Almond Muffins

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
WhirledPeas

WhirledPeas

Toasted coconut, almonds, orange zest, vanilla, and coconut milk are just what is needed for a scrumptious combination. These muffins freeze well, and can also be baked in mini muffin pans for a special touch. Quick and easy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
  3. In a medium bowl, whisk together coconut milk, orange juice, olive oil, and vanilla extract. Pour into the flour mixture, and stir until just blended. Transfer to the prepared muffin pan.
  4. Bake 15 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean. Turn onto a wire rack to cool before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Dianne
22

Dianne

11/23/2010

Gorgeous muffins! Tender, not too sweet, even with sweetened flaked coconut. I subbed coconut oil for the olive oil. Coconut oil is solid at room temp, so I just nuked it for about 20 seconds. It added just the right amount of extra coconut flavor. I love the orange zest and the little crunch from the almonds and chew from the coconut. I topped the muffins with sliced almonds and then flaked coconut about half-way through baking time so it wouldn't get too brown.

BethDai
17

BethDai

4/12/2010

These were AMAZING.. but with a few alterations. I know this is technically a different recipe then, but i always enjoy pointers in the review section. First, i added 1 cup coconut milk and no orange juice, and substituted lemon zest for orange. Make sure to add the sugar to the milk mixture so that it is fully mixed through. Also, with the advice of another review, i added 1/2 tsp cardamom and a generous dash of ginger. I also did a teaspoon of coconut extract, 1/2 tsp of almond extract and a dash of vanilla. DO toast the coconut and almonds, it makes all the difference. And, for my healthier preferences, i substituted one cup of whole wheat pastry flour for one cup of the all purpose flour and 1/4 cup unsweetened applesauce for the olive oil... i felt the olive oil made the texture extremely heavy. Mix to BARELY moist, and these are absolutely delectable. The best part is that they are Vegan-friendly for my friends.

tastymorsel
17

tastymorsel

9/15/2005

This recipe has potential but needs help. First, double the salt and the vanilla. Then add 1/2t. cardamom and 1T fresh minced ginger to the mix. Finally make sure you toast the almonds and the coconut. This is just plain essential.

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