Golden Coconut Almond Muffins

Golden Coconut Almond Muffins

27
WhirledPeas 5

"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

30 m servings 206 cals
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Original recipe yields 12 servings

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Nutrition

  • 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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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 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.

Reviews

27
  1. 33 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 th...

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...

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 o...

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 th...

Tasty and moist but needs either some spices or coconut extract for a more intense coconut flavor.

These muffins are very good ! The only change I made was I used 1/2 tsp . of coconut extract and 1/2 tsp. of almond extract. I'll be making these regularly. Thanks for a great recipe !!

Not that great. I thought the flavors sounded interesting, but it ended up tasting kinda dried out. Should there be an egg or something in the batter?

Great tasting muffins that are simple to make! I baked them in a *mini* muffin pan, and ended up with 24. Will definitely make these again. I used the sweetened baker's coconut--which I didn't b...

Loved these! My kids and I enjoyed making them this morning too. We used sweetened coconut milk instead, substituted apple sauce for the oil and nixed the orange zest. They were very easy. W...

I loved these muffins!!! However, I did change the recipe so that I loved them even more the next time. Less orange zest or omit altogether and added a bit more coconut extract...DELISH!