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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| coconuts (shredded): 1 cup |
| granulated sugar: 1/2 cup |
| almonds (chopped): 1/3 cup (toasted) |
| baking powder: 1 1/2 tsp |
| orange zest: 3/4 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| unsweetened coconut milk: 3/4 cup |
| orange juice: 1/4 cup |
| olive oil: 1/4 cup |
| vanilla extract: 1 tsp |
Golden Coconut Almond Muffins
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix flour, shredded coconut, sugar, almonds, baking powder, orange zest, baking soda, and salt.
- 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.
- 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.