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.
*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!