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:IMG_0068

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

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To that mixture, add in one egg,

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some vanilla,

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

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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.

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

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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!

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

I always feel fancy, incase you were wondering.

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

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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.

Print

Coconut Almond Muffins

Yield: 12 muffins

Prep Time:

Cook Time:

Total Time:

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

Directions:

  1. Preheat oven to 350 degrees. Line muffin tin with paper liners and set aside.
  2. 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!

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  1. 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!

    Reply
  2. 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!

    Reply
  3. 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.

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

    These muffins. DYING!

    Reply
  5. 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!

    Reply
    • Same question!! Melted coconut oil or room temp?

      Reply
  6. When making these should the coconut oil be soft? Because my coconut oil is hard and crumbly?

    Reply
  7. 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!!!!!

    Reply
  8. Can I substitute coconut flour for all purpose flour to make them gluten free?

    Reply
    • 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.

      Reply
  9. Can you use just plain oil?

    Reply

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