Golden Coconut Almond Muffins

Golden Coconut Almond Muffins

27 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Recipe by  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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 muffins



  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.

Share It

Reviews (27)

Rate This Recipe


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.



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.



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.

More Reviews

Similar Recipes

Mango Blueberry Muffins With Coconut Streusel

Mango Blueberry Muffins With Coconut Streusel

Raspberry Almond Muffins

Raspberry Almond Muffins

Orange Chocolate Muffins

Orange Chocolate Muffins

Coconut Muffins

Coconut Muffins

Banana Coconut Pecan Muffins

Banana Coconut Pecan Muffins

Donna's Coconut Almond Cookies

Donna's Coconut Almond Cookies


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mango Blueberry Muffins With Coconut Streusel


next recipe:

Coconut Muffins