Preheat oven to 400 degrees and grease 12 muffin cups.

In a large bowl, combine all purpose flour, whole wheat flour, sugar, baking powder, and salt. Make a well in the center and add melted butter, almond milk, almond extract, vanilla extract, and eggs. Stir until just combined.

Coarsely grind the almonds: pulse almonds in a small food processor or zap a few times with an immersion blender until broken into small pieces. Mix almonds and coconut into batter.

Divide batter between 12 muffin cups and bake in preheated oven 14-18 minutes. Let cool and store in an airtight container.