Orange Almond Muffins

    (39)
    30 minutes

    Until you try the combination of toasted coconut, almonds, orange zest, vanilla and coconut milk, you won't believe how good these muffins are!


    43 people made this

    Ingredients
    Serves: 12 

    • 1 1/2 cups (185g) plain flour
    • 1 cup shredded coconut
    • 1/2 cup white sugar
    • 1/3 cup chopped toasted almonds
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon orange zest
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 3/4 cup unsweetened coconut milk
    • 1/4 cup orange juice
    • 1/4 cup extra virgin olive oil
    • 1 teaspoon vanilla essence

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Lightly grease a 12 cup muffin pan.
    2. In a large bowl mix flour, grated coconut, sugar, almonds, baking powder, orange zest, bicarb soda and salt.
    3. In a medium bowl whisk together coconut milk, orange juice, olive oil and vanilla essence. Pour into the flour mixture and stir until just blended. Transfer to the prepared muffin pan.
    4. Bake 15 minutes in the preheated oven until a knife inserted in the centre of a muffin comes out clean. Turn onto a wire rack to cool before serving.

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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (32)

    carabellainoz3
    0

    These muffins are really light and tender, I noticed there was no egg in this recipe which I found odd so I did put an egg in and instead of vanilla essence I put coconut essence only because I had it in the cupboard, really moorish muffin I would make them again.  -  09 Apr 2014

    by
    24

    Gorgeous muffins! Tender, not too sweet, even with sweetened flaked coconut. I subbed coconut oil for the olive oil. Coconut oil is solid at room temp, so I just nuked it for about 20 seconds. It added just the right amount of extra coconut flavor. I love the orange zest and the little crunch from the almonds and chew from the coconut. I topped the muffins with sliced almonds and then flaked coconut about half-way through baking time so it wouldn't get too brown.  -  16 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    18

    These were AMAZING.. but with a few alterations. I know this is technically a different recipe then, but i always enjoy pointers in the review section. First, i added 1 cup coconut milk and no orange juice, and substituted lemon zest for orange. Make sure to add the sugar to the milk mixture so that it is fully mixed through. Also, with the advice of another review, i added 1/2 tsp cardamom and a generous dash of ginger. I also did a teaspoon of coconut extract, 1/2 tsp of almond extract and a dash of vanilla. DO toast the coconut and almonds, it makes all the difference. And, for my healthier preferences, i substituted one cup of whole wheat pastry flour for one cup of the all purpose flour and 1/4 cup unsweetened applesauce for the olive oil... i felt the olive oil made the texture extremely heavy. Mix to BARELY moist, and these are absolutely delectable. The best part is that they are Vegan-friendly for my friends.  -  09 Apr 2010  (Review from Allrecipes USA and Canada)

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