You guys KNOW how I feel about toasted coconut, and I knew I wanted those yummy little shreds to be ingredient numero uno in the muffins I was inventing.
I feel pretty similarly about toasted almonds, so I knew this would be ingredient #2.
And so, I created Toasted Coconut Almond Muffins.
They are warm and fluffy, slightly healthy, and have the perfect toasty flava to warm up your day.
Here’s the recipe!
Toasted Coconut Almond Muffins
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 3/4 cup unsweetened coconut flakes, toasted and cooled
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup oil
- 1 1/4 cups milk (I used soy milk)
- 1 teaspoon almond extract
- handful of sliced almonds, for the tops of the muffins
Preheat oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray. In a large bowl, mix together dry ingredients. In a medium bowl, whisk together wet ingredients. Add the wet ingredients to the dry and stir until just combined. Pour batter evenly into prepared muffin tin, about 1/3 – 1/2 cup batter per cup. Top with 3 or 4 almond slices. Bake for 20 minutes, then remove from oven and allow to cool in pan for 5 minutes. Remove from pan and serve warm.