Almond Coconut Muffins

Almond Coconut Muffins

jeanjeannie

"My family loves these muffins and I love that they are lower in sugar."
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Ingredients

35 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

Footnotes

  • Cook's Notes:
  • Stevia is a natural sweetener used in South America. It is sold in the United States as stevia or Truvia(R).

Reviews

Read all reviews 5
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While making the recipe I realized there was no mention of the almond extract in the directions, so I added it while whisking the wet ingredients. I used a full cup of sugar in this recipe and i...

These were very nice and the recipe made nice sized muffins. I am a coco"nut" so next time I will add a bit more coconut for me and a few more chocolate chips for the chocoholic in the house. Bu...

Tasty! I didn't have almond extract, so I substituted almond meal for half the flour. And I only had 1/3 of the sour cream called for, so I used coconut milk for the rest. Turned out great!

I adjusted the recipe for 9 muffins but still got 12. I filled the cups 3/4 full. I didn't add the chips, don't think they need it, I might add Craisins. Plan to toast the coconut and increase...

substituted sugar for stevia and worked out great!

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