Best Coconut Almond Muffins Recipes

COCONUT ALMOND MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips., Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

GOLDEN COCONUT ALMOND MUFFINS

Steps:

• 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.

CHOCOLATE CHIP, COCONUT ALMOND MUFFINS

Steps:

• Combine the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl mix sour cream, melted butter, extract and egg until smooth.
• Mix into dry ingredients.
• Fold in chocolate chips and coconut.
• Grease a muffin pan and sprinkle with flour to keep muffins from sticking. Tap out excess flour and fill muffin pan 2/3s of the way full will muffin batter.
• Sprinkle with almonds and bake at 375°F for 18-20 minutes or until toothpick comes out clean.
• Serve while still warm and enjoy!

GLUTEN-FREE ORANGE ALMOND COCONUT MUFFINS

Steps:

• Preheat the oven to 375°F. Line 10 cups in a 12-cup muffin pan with paper liners, or grease them well with coconut oil.
• In a large bowl, mix together the brown rice flour, almond flour, arrowroot, Sucanat, baking powder, and salt. Make a well in the center, then add the maple syrup, orange juice, orange zest, and vanilla. Gradually stir the dry ingredients into the wet ones, mixing just until blended. Stir in the almonds and coconut.
• Spoon the batter into the prepared cups, filling them two- thirds full, and smooth the top of each muffin. Bake for 12 to 16 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool the muffins in the pan set on a wire rack for at least 15 minutes before serving.

ALMOND COCONUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.

COCONUT ALMOND MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder, and salt.
• In another bowl, whisk the egg, sour cream, butter and extract.
• Stir into dry ingredients just until moistened.
• Fold in coconut and chocolate chips.
• Fill greased or lined muffin cups two-thirds full.
• Sprinkle with almonds (and additional sugar if desired).
• Bake at 375 degrees for 18-20 minutes.
• Cool for 5 minutes before removing from pan to wire rack.