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Coconut Almond Muffins

A classic combination of coconut and almond flavors these lovely muffins!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 muffins


  • 1 c. all-purpose flour
  • 3/4 c. whole wheat flour
  • 2/3 c. white sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter, melted
  • 1/2 c. almond milk
  • 1/2 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 2 eggs, lightly beaten
  • 1/2 c. slivered almonds
  • 1/2 c. shredded unsweetened coconut


  • 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.


Adapted from Bake or Break.