Coconut Almond Muffins

Good Morning neighbors,
Everyone has an addiction and one of mine is definitely coconut. 

this morning I made delicious Coconut Almond Muffins—a recipe I tweaked a little from The Garden of Vegan.

Start by preheating your oven to 400F degrees and line muffin pan with paper—you can get 10-12 muffins (depending on how big you like them).

Mix in medium bowl the following dry ingredients
2/3 cup whole wheat flour
1/2 cup of whole wheat pastry flour
1/2 cup of almond flour
1 cup freshly grated or unsweetened store-bought coconut
1/2 tsp of baking soda
1  1/2 tsp of baking powder
1/4 tsp salt

Next whisk together in seperate small bowl:
1/4 cup melted butter
1/2 cup honey
1 tsp vanilla
2 eggs
1/4 cup vanilla yogurt
1/2 cup coconut milk
Pour wet into dry and mix well— but do not over mix—fold in
1/2 cup chopped almonds and bake for
15-18 minutes

****for vegan muffins:   substitute oil for butter; egg replacer for eggs; and all coconut milk or soy yogurt for regular yogurt.

******also if you dont have almond flour available any other will do—
ENJOY!!!!
*Christine*

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One Response to “Coconut Almond Muffins”

  1. Suzi Says:

    These muffins are awesome, moist and just sweet enough, thanks for the recipe!!!


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