Coconut Almond Muffins

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So here I am, ready to write this post and I’ve got a bad case of that darn writers block which is like the black death of bloggers incase you were wondering. Except in my case, writers block means not being able to choose what to write about from all the random, useless things rolling around my brain today. All.the.things.in.my.mind!!! Bah!

A peek into my madness for your Wednesday:

This song. I love it, but I hate it. Someone make it stop. Wait, no. Press play again.

UGH. One Direction. You get me every time.

Why yes, I am 14 at heart.

Also: I need to pick tile colors for our two bathrooms because we’re starting the remodeling process. LUCKY ME. Not.

Have I mentioned how indecisive I am? Well, I am.

It’s my husband’s FAVORITE quality about me.

I really hope you picked up on the sarcasm in that last sentence.

Also: My little sister is going to be calling me today sometime because she’s getting home from freaking Argentina!!  I haven’t talked to her since….April? May? Something like that.

She’s awesome and also shares my affectionate hatred towards One Direction.

Hey Harry Styles……call me.

J/k, dawg. I’m taken. My sister however…….ahem.

Said sister promised she was going to show me how to make this special fry bread she has eaten a lot over there. Carbs that are fried? SIGN ME UP.

Speaking of carbs: I made you muffins. I based these off of ones I tried in New Orleans. They were divine. I loved them because of the textures and flavors, plus all the goodies it was loaded with! So so yummy! I know I was supposed to post this recipe a lot sooner than today, but….I forgot. Luckily you guys {plus Instagram} is there to remind me.

So here lies this recipe. Make, eat, enjoy.

Here’s how you make them:

Start by mixing together some coconut oil with granulated sugar. This should smooth right out.

To that mixture, add in one egg,

some vanilla,

and some almond extract. Give that a stir to combine. Feel free to scrape the sides again. Or not. Whatevs.

Measure out all the dry ingredients now into your mixture. Once you start to stir this hot mess into the batter, stream in a little milk. That should get things going again as well as bring the batter back to one cohesive mishmash of delicious goodness.

The last thing to do now is to stir in all these goodies! Toasted almonds and coconut. Yes puh-lease.

Scoop the batter into prepared muffin tins and top with a few extra nuts. You can do patterns or  just sprinkle them on top. 20 minutes in the oven, and voila! You’ve got muffins!

Dust with a little powdered sugar if you’re feeling fancy.

I always feel fancy, incase you were wondering.

The inside of these bad boys were mighty tasty and not too sweet either. Perfect for a breakfast muffin if you ask me.

And because I’m feeling dramatic, I added this last darker, blueish looking photo.

I do it because I can.

Here’s the printable. Enjoy!! Have a fabulous Wednesday.

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5 from 1 vote

Coconut Almond Muffins

When you are craving a delicious snack or breakfast, these coconut almond muffins are chock full of goodies!

servings 12 muffins

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Ingredients

• ▢ 6 tablespoons coconut oil
• ▢ 2/3 cup granulated sugar
• ▢ 1 egg
• ▢ 3/4 teaspoon vanilla extract
• ▢ 1/2 teaspoon almond extract
• ▢ 2/3 cup milk
• ▢ 1 1/4 cups all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1/2 teaspoon cinnamon* optional
• ▢ 3/4 cup toasted slivered almonds
• ▢ 1/2 cup sweetened shredded coconut

US Customary - Metric

Instructions

• Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
• In a large bowl, stir coconut oil and sugar together to combine. Add in egg, vanilla and almond extracts. Scrape bowl and stir again briefly.
• Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth, 20-30 seconds.
• Reserve 1-2 tablespoons of toasted almonds.
• Stir in remaining almonds and coconut to batter. Spoon into prepared muffin tins. Top with reserved almonds. Bake 20 minutes or until toothpick comes out clean or with a few moist crumbs when inserted. Cool 5-10 minutes before serving.

Notes

*I think the original muffin recipe I tried in New Orleans had a hint of cinnamon in it, but I didn't add any to this recipe. BUT, feel free to add a little into these. A little spice would be divine!

Nutrition

Calories: 224kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 93mg | Potassium: 131mg | Fiber: 1g | Sugar: 14g | Vitamin A: 42IU | Calcium: 52mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: Coconut Almond Muffins