Coconut Muffins

5 from 5 votes

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When you are craving a delicious snack or breakfast, these Coconut Muffins are chock full of goodies! These are perfect as a delicious snack or quick breakfast…just like Morning Glory Muffins.

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Coconut Muffins | With Toasted Almonds

These Coconut Muffins are soft, tasty and chock full of goodies. If you are a coconut fan, these will quickly become your go-to muffin! I love having healthy, quick snack options when life gets busy.

I based these Coconut Muffins 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!

coconut muffin unbaked in a muffin tin

Main Ingredients Needed

I love the subtle taste of toasted almonds in these! Toasted almonds combined with shredded coconut is a match made in heaven! To make these Coconut Muffins, start by gathering these ingredients:

  • Coconut Oil + Sugar- sugar for sweetness, oil for flavor, moisture, and texture.
  • Egg– helps to bind everything together.
  • Vanilla + Almond Extract– for flavoring.
  • Milk- for texture and helps bring all the ingredients together.
  • Flour- fills these muffins out.
  • Baking Powder + Baking Soda- our leavening agents used in this recipe.
  • Salt– balances out all of the flavors.
  • Cinnamon–  optional, but is a great addition to these muffins.
  • Toasted Slivered Almonds + Sweetened Shredded Coconut– adds flavor and texture.
coconut muffin wrapped in blue muffin liner

How To Make Coconut Muffins | Directions

For full details on how to make Coconut Muffins, see the recipe card down below!

Step 1: Prep

Preheat oven. Line muffin tin with paper liners and set aside.

Step 2: Combine Wet Ingredients

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.

Step 3: Add Dry Ingredients

Add in all dry ingredients to bowl. Start to mix slowly while streaming in milk. Scrape sides and mix again until batter is smooth.

Step 4: Stir in Almonds + Coconut The Bake

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 until toothpick comes out clean or with a few moist crumbs when inserted. Dust with a little powdered sugar if you’re feeling fancy! Cool before serving.

coconut muffin with a bite taken out of it

Storing Coconut Muffins

These Coconut Muffins are best enjoyed the same day as making them, but can be stored in an airtight container or ziplock bag, at room temperature for up to 3 days.

top down view of a coconut muffin with a bite taken out of it

Love This Coconut Muffin Recipe? Give These Other Recipes a Look…

The inside of these bad boys were mighty tasty and not too sweet either. Perfect for a breakfast muffin if you ask me. Here’s the printable recipe card. Be sure to print and save this recipe. Enjoy, friends! 🙂

5 from 5 votes

Coconut Muffins

When you are craving a delicious snack or breakfast, these Coconut Muffins are chock full of goodies! Quick and easy! Yum!
servings 12 muffins
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients

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.
    adding an egg
  • 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.
    dry ingredients in a bowl
  • Reserve 1-2 tablespoons of toasted almonds.
    almonds and coconut shreds in muffin batter
  • 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.
    bite taken out of almond coconut muffin

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 muffins

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Recipe Rating




19 Responses
  1. Heather @ Shards of Lavender

    I am so making these today! With the extra dash of cinnamon too… And I have all the ingredients too, so no last minute run to the store:) The bluish picture is quite artsy!

  2. Amy

    A. I can’t wait to try these muffins…they just look too delicious!
    B. I so hear you on the One Direction front…I just can’t stop with their too-catchy songs!

  3. Melissa

    5 stars
    Just made these and I am addicted. Great muffin with some substance. I will definitely make these again for a quick breakfast in the morning:) Thanks for sharing.

  4. Dorothy @ Crazy for Crust

    I’m kind of in love with how you wrote even with writer’s block. Can you come be my writer???

    These muffins. DYING!

  5. 25 Fall Breakfast Recipes - Pint-sized Treasures

    […] Yes, please! Coconut Almond Muffins are what’s on the menu at Lauren’s […]

  6. Janet

    I bought some coconut oil a while back & have never used it – I think I’ll try these delicious looking muffins. This may be a stupid question, but do you melt the coconut oil? Thanks!

  7. Raquel

    5 stars
    Just made these, with Stevia and they are absolutely delicious!!! Been trying to incorporate more coconut oil into our diet and these muffins are spectacular. Thank you so much!!!!!

    1. Lauren

      You can try, but coconut flour will soak up any sort of liquid around it, so I wouldn’t recommend it. Try an all-purpose baking blend {I like Pamela’s brand} for the best outcome. That would be a 1:1 substitution.

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