Golden Coconut Almond Muffins
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Description
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!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup shredded coconut
- ½ cup white sugar
- ⅓ cup chopped toasted almonds
- 1 ½ teaspoons baking powder
- ¾ teaspoon orange zest
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened coconut milk
- ¼ cup orange juice
- ¼ cup extra virgin olive oil
- 1 teaspoon vanilla extract
Directions
- 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.
Nutrition Facts
serving: 12 muffins
calories: 206 kcal
carbohydrates: 25.1 g
protein: 2.7 g
saturated fat: 5.1 g
sodium: 165.7 mg
fiber: 1.5 g
sugar: 11.2 g
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