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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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan.

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  • 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.

Nutrition Facts

206 calories; protein 2.7g; carbohydrates 25.1g; fat 10.9g; sodium 165.7mg. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(24)

Most helpful critical review

Rating: 3 stars
09/16/2005
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. Read More
(18)
37 Ratings
  • 5 star values: 13
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
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. Read More
(24)
Rating: 4 stars
04/12/2010
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. Read More
(19)
Rating: 3 stars
09/16/2005
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. Read More
(18)
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Rating: 3 stars
10/22/2006
Tasty and moist but needs either some spices or coconut extract for a more intense coconut flavor. Read More
(8)
Rating: 4 stars
03/02/2009
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!! Read More
(6)
Rating: 2 stars
05/28/2009
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? Read More
(5)
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Rating: 5 stars
06/08/2003
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 bother toasting. Turned out fine but I'll try toasting the next time around to see if it makes much of a difference or not. Didn't bother to toast the almonds either... Also used nonaluminum baking powder (Rumford's) and extra LIGHT virgin olive oil. The muffins don't have a "complex" flavor but were well received by the family nonetheless. (Including my children!):o) Read More
(5)
Rating: 5 stars
02/04/2010
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! Read More
(4)
Rating: 5 stars
11/18/2010
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. We will be making them again! However next time we will double the recipe lol 12 muffins didn't last very long in my house:) Read More
(4)
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