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My review
Golden Coconut Almond Muffins
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!"
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Ingredients
30 m servings 206 calsOriginal recipe yields 12 servings (12 muffins)
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 206 calories; 10.9 g fat; 25.1 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 166 mg sodium. Full nutrition
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Reviews
Read all reviews 2935 Ratings
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Most helpful positive review
11/16/2010
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...
Most helpful critical review
9/15/2005
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 th...
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11/16/2010
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...
4/9/2010
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 o...
9/15/2005
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 th...
10/22/2006
Tasty and moist but needs either some spices or coconut extract for a more intense coconut flavor.
2/27/2009
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 !!
5/27/2009
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?
1/22/2002
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...
11/14/2010
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. W...