Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.