Ingredients

Scale

6 tablespoons coconut oil melted
2/3 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
2/3 cup whole 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
3/4 cup slivered almonds toasted
1/2 cup sweetened shredded coconut

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Instructions

Preheat the oven to 350°F and prepare a muffin tin with paper liners.
In a large mixing bowl, combine the melted coconut oil and granulated sugar. Mix in the egg, vanilla extract, and almond extract, scraping the bowl and stirring briefly.
Add the dry ingredients to the bowl. While mixing slowly, gradually pour in the milk. Continue mixing until the batter is smooth, about 20-30 seconds.
Set aside 1-2 tablespoons of toasted almonds. Fold the remaining almonds and shredded coconut into the batter.
Fill the prepared muffin tins about two-thirds full with batter and sprinkle the reserved almonds on top.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the muffins to cool for 5-10 minutes before serving.

Notes

Store leftover muffins in an airtight container for up to three days at room temperature.
These muffins are best enjoyed fresh but freeze well for up to two months.
For extra flavor, fold in some dark chocolate chips or dried fruit.
Tip: Be sure to toast the almonds for enhanced flavor.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 8g
Sodium: 150mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.